Malted Milk Ball Ice Cream Pie

Ingredients

3 1/2 cups malted milk balls, divided
Cookie Crust, using chocolate wafers and a 9-in. cheesecake pan with removable sides
1 3/4 qts. vanilla ice cream, softened until easily spoonable 
3 tablespoons Dutch-process cocoa powder
1 1/2 cups malted milk powder
1 cup whipping cream, divided
6 ounces semisweet chocolate, chopped

 

Preparation

1. Arrange a tight layer of malted milk balls (3 cups) over crust. Stir ice cream with cocoa powder and malted milk powder until smooth. Spoon into crust, set on a plate, and freeze 5 hours.
2. Heat 1/2 cup cream meanwhile until simmering. Put chocolate in a small metal bowl, pour in cream, and let sit until chocolate is melted, about 2 minutes. Stir until smooth. Let cool completely.
3. Smooth chocolate ganache over top of pie and freeze until set, about 15 minutes.
4. Whip remaining 1/2 cup cream and swirl onto pie. Chop some malted milk balls and drop onto pie; add a few whole balls. Remove rim and serve immediately.Malted milk powder is made from milk, barley malt, and wheat; don't confuse it with Ovaltine, which has other ingredients added. Find it next to the chocolate milk powder in well-stocked grocery stores.

More pie tips:
Let the pie soften for 5 minutes at room temp to make slicing easier.
If you're having trouble freeing your pie from its pan, set it over a bowl of hot water for a couple of minutes and then slide a thin knife between the pan edge and the crust. It should pop right out.
Make ahead: Once the pie is fully frozen through step 3, it keeps for up to 4 days, double-wrapped in plastic wrap. Top it just before serving.

                                                  Source : myrecipes.com

Read more »

Rosy Strawberry Sorbet

Ingredients

1/3 cup plus 1 tbsp. sugar 
1 pound fresh strawberries, hulled 
1 1/2 tablespoons rosewater (see Notes)
2 tablespoons lemon juice 
1/8 teaspoon salt

Preparation

1. In a small pot over medium-high heat, bring sugar and 1/2 cup water to a simmer. Stir to dissolve sugar, then remove pot from heat and cool to room temperature, about 20 minutes.
2. Meanwhile, purée strawberries in a blender. Pour purée through a fine-mesh sieve to remove seeds, pressing down with a spatula to extract liquid. Discard seeds.
3. In a medium bowl, combine sugar syrup, strawberry purée, rosewater, lemon juice, and salt. Cover with plastic wrap and refrigerate until well chilled, at least 2 hours.
4. Stir mixture well, then freeze in an ice cream maker according to manufacturer's directions.

Note: Nutritional analysis is per serving.

Note: Rosewater is available at gourmet, Middle Eastern, and Indian markets. If you prefer, you can make the sorbet without the rosewater. But we recommend using it, since it really does add a special flavor. To save time, you can quickly cool the sugar syrup in step 1 by setting the pot in an ice bath and stirring until the mixture reaches room temperature, 2 to 5 minutes. Likewise, you can bypass chilling the mixture in the refrigerator in step 3 by setting the bowl in an ice bath and stirring until well chilled, about 12 minutes.
                                                               Source : myrecipes.com

 

Read more »

Fresh Strawberry Meringue Cake

Ingredients

1 cup chopped pecans
Parchment paper
Masking tape
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups sugar, divided 
7 egg whites, at room temperature
1/2 teaspoon cream of tartar
2 (8-oz.) containers mascarpone cheese
2 teaspoons vanilla extract
3 cups whipping cream
4 1/2 cups sliced fresh strawberries 
Halved fresh strawberries 

 

Preparation

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through. Remove from oven, and cool completely (about 10 minutes). Reduce oven temperature to 250°.
2. Cover 2 large baking sheets with parchment paper. Draw 2 (8-inch) circles on each piece of paper. Turn paper over; secure with masking tape.
3. Process cornstarch, salt, toasted pecans, and 1/2 cup sugar in a food processor 40 to 45 seconds or until pecans are finely ground.
4. Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Gradually add 1 cup sugar, 1 Tbsp. at a time, beating at medium-high speed until mixture is glossy, stiff peaks form, and sugar dissolves (2 to 4 minutes; do not overbeat). Add half of pecan mixture to egg white mixture, gently folding just until blended. Repeat procedure with remaining pecan mixture.
5. Gently spoon egg white mixture onto circles drawn on parchment paper (about 1 1/2 cups mixture per circle), spreading to cover each circle completely.
6. Bake at 250° for 1 hour, turning baking sheets after 30 minutes. Turn oven off; let meringues stand in closed oven with light on 2 to 2 1/2 hours or until surface is dry and meringues can be lifted from paper without sticking to fingers.
7. Just before assembling cake, stir together mascarpone cheese and vanilla in a large bowl just until blended.
8. Beat whipping cream at low speed until foamy; increase speed to medium-high, and gradually add remaining 1/2 cup sugar, beating until stiff peaks form. (Do not overbeat or cream will be grainy.) Gently fold whipped cream into mascarpone mixture.
9. Carefully remove 1 meringue from parchment paper; place on a serving plate. Spread one-fourth mascarpone mixture (about 2 cups) over meringue; top with 1 1/2 cups sliced strawberries. Repeat layers 2 times; top with remaining meringue, mascarpone mixture, and halved strawberries. Serve immediately, or chill up to 2 hours. Cut with a sharp, thin-bladed knife.
                                                        Source : myrecipes.com

 

Read more »

Orange-Glazed Strawberry Cupcakes

Ingredients

1 2/3 cups all-purpose flour 
1 1/4 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
2/3 cup sugar 
1 large egg plus 1 large egg white
8 tablespoons (1/2 cup) orange juice 
1/2 cup finely chopped fresh strawberries 
1 cup confectioners' sugar

Preparation

1. Make cupcakes: Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners. In a bowl, stir together flour, baking powder and salt.
2. Cream butter and sugar with a mixer on high speed until light and fluffy. Beat in egg and egg white until well combined. With mixer on low, beat in half of flour mixture. Beat in 6 Tbsp. orange juice, then add remaining flour mixture and beat until combined, scraping down sides of bowl as needed. Gently fold in chopped strawberries.
3. Spoon batter into prepared muffin cups, filling each until almost full. Bake until a toothpick inserted into center comes out clean, 20 to 22 minutes. Let cool in pan on a wire rack for at least 5 minutes.
4. Make glaze: In a small bowl, stir together confectioners' sugar and remaining 2 Tbsp. orange juice until smooth. If glaze is too thick, stir in additional juice, making sure to add only 1 tsp. at a time, until you reach desired consistency. Glaze should be loose enough to spread easily on cupcakes, but not so thin that it drips.
5. Remove cupcakes from pan and top evenly with glaze. Let cool completely on rack, about 1 hour. Garnish each cupcake with a strawberry half, if desired.

                                                                               Source : myrecipes.com

 

Read more »

Strawberry-Lemon Baked Alaska

Ingredients

Cooking-oil spray 
4 large eggs plus 7 egg whites, divided
1 1/2 cups sugar, divided 
1 teaspoon vanilla extract
5 tablespoons lemon zest, divided 
3/4 cup cake flour (not self-rising)
1/3 cup unsalted butter, melted and cooled
2 pints premium strawberry ice cream, softened
1 pint premium vanilla ice cream, softened 
1/4 cup fresh lemon juice 
1/4 teaspoon cream of tartar

Preparation

1. Preheat oven to 325°. Spray a 9-in. springform pan with cooking-oil spray and reserve. Pour 2 in. water into a medium saucepan and bring to a boil; reduce heat to a simmer. Put 4 eggs, 1/2 cup sugar, and the vanilla in the bowl of a stand mixer. Set bowl over simmering water, making sure bottom doesn't touch the water, and whisk egg mixture constantly just until the sugar is dissolved and mixture is no longer cool to the touch, 2 to 3 minutes.
2. Add 2 tbsp. lemon zest to egg mixture and whip on high speed with whisk attachment until batter is pale in color, has thickened considerably, and drops in ribbons when whisk is lifted, 7 to 8 minutes.
3. Sift flour over egg mixture in several batches, folding after each batch just to incorporate. Add butter in 2 batches, folding just until incorporated.
4. Pour batter gently into prepared pan. Bake until cake is cooked through and a toothpick inserted into center comes out clean, 26 to 28 minutes. Let cool completely on a wire rack, then remove sides of pan.
5. Meanwhile, line a metal mixing bowl (9- to 10-in. diameter) with enough plastic wrap to hang over rim. Chill in freezer 15 minutes. Put strawberry ice cream in cleaned bowl of stand mixer (now fitted with a paddle attachment) and beat on medium speed until ice cream is smooth and malleable (like taffy), about 1 minute. Using a rubber spatula, spread ice cream into chilled bowl, smoothing surface as flat as possible, and return to freezer.
6. Put vanilla ice cream, lemon juice, and remaining 3 tbsp. lemon zest in cleaned bowl of stand mixer and beat on medium speed until smooth and malleable (like taffy), about 1 minute. Spread over strawberry ice cream. Press cake on top of lemon ice cream, trimming to fit if needed. Fold edges of plastic wrap over cake. Cover with more plastic wrap and freeze at least 6 hours and preferably overnight.
7. Preheat oven to 475°. Put egg whites and cream of tartar in cleaned, dry bowl of stand mixer fitted with a whisk attachment; beat on high speed until whites are foamy, about 1 minute. Add remaining 1 cup sugar and continue to beat until whites are stiff and glossy, 2 to 3 minutes.
8. Remove cake and ice cream from freezer and take off top layer of plastic wrap. Carefully dislodge ice cream layers from sides of bowl by pulling up on plastic-wrap liner. Invert bowl onto an ovenproof plate and peel off outer layer of plastic. Using an offset spatula, mound meringue on top of ice cream and then work downward, spreading meringue evenly over top and sides of cake and ice cream. Bake until meringue is browned and toasty, 6 to 7 minutes. Serve immediately.

Note: Nutritional analysis is per serving.

                                                                 Source : myrecipes.com

Read more »

Strawberry-Lemon Fizz

Ingredients

4 cups fresh strawberries 
3/4 cup fresh lemon juice 
1/2 cup sugar 
24 ounces lemon-lime soda, divided 

Preparation

Rinse fresh strawberries and remove hulls. Reserve 8 small berries for garnish. Slice remaining berries and combine with lemon juice and sugar in a blender. Strain and discard seeds. Divide strawberry mixture evenly among 8 glasses. Top each with lemon-lime soda. Serve cold, garnishing each with a whole strawberry.

                                             Source : myrecipes.com

Read more »

Strawberry Mousse with Meringue Hearts

Ingredients

1 tablespoon lemon juice 
1 tablespoon plain gelatin
3 cups frozen strawberries (from a 16-oz. bag), thawed
1 cup sugar 
1 cup heavy cream
2 large egg whites

Preparation

1. Make mousse: Combine lemon juice and 1 Tbsp. water in a small saucepan. Sprinkle gelatin over and let stand for 10 minutes.
2. In a food processor, blend strawberries and 1/2 cup sugar until smooth. Strain through a fine-mesh sieve into a large bowl; discard solids. Place pan with gelatin over very low heat and warm, stirring to dissolve gelatin. Whisk into strawberry mixture.
3. Using an electric mixer at medium-high speed, beat cream until it forms stiff peaks. With a large flexible spatula, fold 1/3 of whipped cream into strawberry mixture until well combined, then fold in remaining cream until no white streaks remain. Cover with plastic (pressing it onto surface of mousse to prevent a skin from forming) and refrigerate until well chilled, at least 1 hour.
4. Make meringues: Preheat oven to 250ºF, place a rack on top rung and line a baking sheet with parchment paper. In a heatproof bowl, combine egg whites with remaining 1/2 cup sugar. Set bowl over a saucepan of simmering water (be sure bottom of bowl does not touch water). Heat, whisking constantly, until mixture is very warm to touch, about 5 minutes. Transfer to an electric mixer and beat at high speed until mixture has quadrupled in volume, holds stiff peaks and is glossy, about 5 minutes.
5. Spoon meringue into a piping bag and pipe 16 1 1/2-inch hearts onto baking sheet. Bake for 30 minutes. Turn off oven, prop open oven door with handle of a wooden spoon and let meringues sit, undisturbed, until completely dry and no longer chewy, at least 4 hours or overnight. Serve mousse in bowls, each garnished with 2 or 3 hearts; pass remaining meringues.

                                          Source : myrecipes.com

Read more »