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Topic: yummy!! 3 new pics...and recipe  (Read 4130 times)
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« on: April 19, 2008 03:19:02 PM »

these are some of the desserts we've been making at school....

4/24/08...so this week i had a seasonal fruit project: strawberry and rhubarb...so we have to incorporate that into three desserts, here they are....

left to right: lady fingers with strawberry mousse and strawberry gelee, strawberry, and a strawberry-rhubarb and almond yogurt popsicle..

**** i used a rectangle pan but by any means switch it up if you'd like, you can use individual size molds or whatever you have around...

first rinse an 8x8 pan with water, don't dry it, line it with plastic wrap, the water will help the wrap stick to the pan, then line it with your cake choice and brush it with the syrup then....
make the mousse.. and finally top it with the gelee

for the cake part of this recipe, i used a ladyfinger sponge, but feel free to use angel food cake, lady fingers, sponge cake.... i soaked mine with a  flavored simple syrup, in the pastry world its called a ...

dessert syrup:
1 c. water
1 c. sugar, cook until sugar is dissolved, remove from heat and add
1 T framboise.

if you don't have framboise, you can use kirsch or just omit the alcohol all together....

Strawberry Mousse
******for the strawberry puree, just puree some fresh and stemmed strawberries in a food processor or blender and strain though a mesh strainer to remove seeds...

19 grams unflavored gelatin
5 oz. water
7 oz. heavy cream
12 oz. strawberry puree
2.5 oz. egg whites
4.5 oz. granulated sugar

   1. Bloom gelatin in the water. [[sprinkle gelatin on top of water and let it sit]]
   2. Whip heavy cream until medium peaks form, cover and reserve in refrigerator
   3. Warm 6 oz. of strawberry puree in a saucepan. Remove from the heat. Melt gelatin in another small saucepan.Add melted gelatin and stir to incorporate, blend in remaining puree.
   4. Combine egg whites and sugar in a bowl and set over a double boiler, whisking   constantly, Until mixture reaches 145 degrees, transfer mixture to mixer and whip at high speed until stiff peaks form. Continue beating until the meringue has cooled completely.
   5. Cool the puree mixture to 70 degrees.
   6. Gently blend a third of the meringue into the puree mixture to lighten it. Fold in the remaining meringue until well combined, fold in whipped cream. Pipe or pour into pan, if you'd like 
arrange some sliced strawberries on top.. and refrigerate.
Strawberry Gelee

.50 oz unflavored gelatin
3 oz.  granulated sugar
2 oz. water
1 oz. light corn syrup
5 oz. strawberry puree

   1. Bloom gelatin
   2. Combine sugar, water and corn syrup in a small saucepan  until sugar is dissolved . Remove from heat and add in bloomed gelatin.
   3. Stir in puree and strain through a fine strainer...
   4. Pour over prepared mousse, refrigerate to set...

****after its set pull it out of the mold and cut into slices and enjoy!!!!!

rhubarb soup [cold], kataifi nest [shredded filo dough] and a ball of strawberry rhubarb and ginger yogurt...

rhubarb creme brulee with macaroons inside the macaroon is a white chocolate ginger ganache

molten chocolate cake


the ladyfingers were to thick and didn't absorb the coffee as much as we would
have liked, so we added a coffee gelee up top, and on top of that is a chocolate
macaroon with a chocolate coffee ganache in the middle

praline napoleon

inside the chocolate box is a napoleon filled with a praline mousse, the sauce brushed on the bottom is a coffee sauce, and the little dots are lemon sauce, inside the little chocolate cup is a mocha ganache

caramelized apple cheesecake

this cheesecake has a graham cracker-walnut crust......up top are the caramelized apples and a little marzipan apple

homemade marshmallows covered in chocolate, yummy!!!

more chocolate molten cake that i made this afternoon

honey peanut cupcakes

three layer carrot cake....super tall and super heavy

i didn't make this one, but she's too cute  Grin

any suggestions are truly appreciated, thanks for looking Cheesy
« Last Edit: April 26, 2008 11:58:53 PM by jennyrobot » THIS ROCKS   Logged
« Reply #1 on: April 19, 2008 03:23:42 PM »

Mm they look so good.  The presentation is very nice, I like the praline napoleon's presentation the best.

I want to go to cooking school, haha

wayward victorian
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« Reply #2 on: April 19, 2008 04:01:04 PM »

Mmm, I could go for a cup o' puppy any day!

« Reply #3 on: April 19, 2008 04:01:50 PM »

Now I'm hungry!!  They look great, good job!

Puppy is adorable!

"Do you realize that your insatiable pull for all things deadly was strong enough to recover a pack of mutant canines from extinction?  If we could bottle your luck, we'd have a weapon of mass destruction on our hands." --Edward, Eclipse
« Reply #4 on: April 20, 2008 04:59:15 AM »

Molton cake is my all time fav!  I love it love it love it. mmm.  OH WAIT I have all the stuff to make it!  umm gotta go!
Klutzy Paparazzi! ;]
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« Reply #5 on: April 22, 2008 12:53:55 PM »

Mercy, those look soo good! And that puppy is incredibly adorable. <3

Me + Craftster = LOVE. Wink
Hey soul sister, ain't that Mister Mister playin' on the stereo, radio? -Train
one sassy southern crafter.. not for the easily offended
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Thin line between adorable and appalling!

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« Reply #6 on: April 22, 2008 02:00:15 PM »

your desserts look like they are out of a catalog.. and ill take the last one.. haha..  Wink

« Reply #7 on: April 24, 2008 07:33:34 AM »

Oh god they look so good! I love the detail.

(There should be a drooling emoticon)
« Reply #8 on: April 24, 2008 03:14:37 PM »

The homemade marshmallows look absolutely delicious omnomnom.

- Sarai
« Reply #9 on: April 24, 2008 08:04:28 PM »

heheheh the last one is cute Smiley 

DAMN that carrot cake looks tasty Smiley
that's like my favorite thing EVER. my mom is making me a carrot cake instead of a regular old birthday cake this weekend. mainly because i hate normal cake/frosting. creamcheese frosting is soooooo much yummier!
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