![]() ![]() She just couldn’t get it right until she finally found the exact flavor matches for the cake, chocolate glaze and pastry cream layers. It took her six years to perfect her recipe for Boston Cream Pie. ![]() Her recipes, on the other hand, are strenuously tested. This article also appeared in the Food section of the Herald Palladium. You can refrigerate the remaining berry purees and use as toppings for yogurt, granola, pancakes, etc. *Because all popsicle molds are different sizes, you may have left overs. Place defrosted raspberries and 2 tablespoons agave or honey in a blender and blend until smooth.įinish the popsicles by pouring the raspberry puree over the yogurt, place sticks in and freeze 6 hours to overnight, until frozen through. Pour yogurt mixture 2/3 way up the popsicle molds on top of the blueberry mixture, gently tap to even out the yogurt layer, and freeze for another 30-45 minutes. Pour the blueberry puree 1/3 way up each popsicle mold and freeze for 30-45 minutes.Ĭombine the yogurt, milk, and 2 tablespoons of agave or honey in a bowl and whisk until smooth. Place defrosted blueberries and 2 tablespoons agave or honey in a blender and puree until smooth. 12-ounce bag frozen raspberries, defrosted.1/2 cup milk (you can use cow’s milk, almond, rice or soy).6 tablespoons agave, divided (you can also use honey).12-ounce bag frozen blueberries, defrosted.Makes 8 Popsicles, depending on the size of your molds Place the skewers in a tall glass or in decorated floral foam as an eatable centerpiece. Gently slide the blueberries on wooden skewers* and finally place a watermelon star on the top. Slice the watermelon into 1/2 inch round slices, and then cut out star shapes using a three-inch star-shaped cookie cutter. Once you get to the liquid, stop and discard or save for smoothies.īeat the coconut cream with a handheld electric or stand mixer for 1 minute.Īdd the powdered sugar and continue to beat until light and fluffy, about 30 more seconds. Spoon out the thick coconut cream into a large bowl, which is about 2/3 of the can. Place the jar of coconut milk in the refrigerator to chill overnight.īeing careful to not shake the can, open the coconut milk. Allow to cool thoroughly before cutting into cubes. Invert cake onto a plate or cake stand and remove bottom. Using thin metal spatula, loosen cake from bottom. Turn the cake right side up and using a thin metal spatula, cut around sides and loosen cake. Immediately invert the pan onto a baking rack. Scrape remaining batter into pan and spread the top evenly.īake the cake about 40 minutes or until top is puffy and golden. ![]() Using a spatula push the batter all around the pan as it will help with a more even cake after baking. Pour half of the batter into ungreased tube pan. Remove the bowl from the standing mixer and fold batter several times with a large spatula to make sure all ingredients are fully incorporated. Continue the sifting and mixing process 2 more times. Continue to beat on low speed until just incorporated. Sift one-third of the dry ingredients over the meringue. Gradually add the granulated sugar and continue to beat on medium-high speed until whites are firm and glossy and hold stiff peaks (if you over beat, the meringue will look dry and curdled). Increase the speed to medium-high until the egg whites are very foamy and barely form soft peaks, about 45 seconds longer. In a standing mixer fitted with the whisk attachment beat the egg whites, cream of tartar, and salt on medium-low speed for about 30 seconds. Whisk the flour and powdered sugar in a large bowl.
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