The Rural Voice, 2004-07, Page 38Rural Living
Fruits of summer berry delicious
Selected by Bonnie Gropp
Nothing says summer like the
delicious sweet taste of berries.
Desserts made with Ontario berries
are the perfect ending to an outdoor
gathering
— Recipes courtesy of Foodland
Ontario
STRAWBERRY CASSATA
3 cups sliced fresh strawberries
2 tbsp (25 mL) granulated sugar
1 lb (500 g) ricotta cheese
(preferably extra smooth)
1 1/2 cups (375 mL) whipping
cream
1/2 cup (125 mL) icing sugar
1 tsp (5 mL) vanilla
3/4 cup (175 mL) chocolate chips
1/3 cup (75 mL) toasted slivered
or sliced almonds
1 pound cake (400g/8x4
inches/20x10 cm)
In bowl, combine sliced
strawberries and granulated sugar; set
aside for juice to form.
In large bowl, beat together
cheese, 1/4 cup (50 mL) of the cream,
half of the icing sugar and half of the
vanilla until fluffy. Stir in chocolate
chips and almonds.
Cut pound cake lengthwise into 6
slices, trimming edges to make even
if desired. Brush layers with any juice
from strawberries. Stir strawberries
into cheese mixture.
On square plate if possible, place
2 cake slices side by side; spread with
half of the cheese mixture. Top with
2 more cake slices; spread with
remaining cheese mixture. Top with
remaining cake slices.
Whip remaining cream with
remaining icing sugar and remaining
vanilla; spread over top and sides.
Garnish with strawberries.
STRAWBERRY SORBET
4 cups (1 L) fresh strawberries
3/4 cup (175 mL) instant
dissolving fruit powdered sugar
2 tbsp (25 mL) fresh lemon juice
Wash and hull berries. Puree
berries in food processor or blender;
strain through fine sieve into bowl,
discarding seeds. Stir in sugar and
lemon juice until sugar has dissolved.
34 THE RURAL VOICE
Easy and quick to put together this berry delicious Strawberry Cassata is ideal
for a family gathering.
Either refrigerate until cold (about 1
hour) or set bowl in another bowl of
ice and water and stir often until cold.
Pour into ice-cream maker and freeze
according to manufacturer's
instructions.
Alternatively, pour into shallow
non -aluminum metal pan; cover and
freeze for 3 to 4 hours or until
partially firm. Break into chunks,
then puree in food processor until just
smooth but not mushy. Pour into
chilled plastic container; cover and
freeze about 2 hours or until firm
enough to serve.
• Variations:
Substitute raspberries or
blueberries for strawberries
FROZEN WHITE CHOCOLATE
MOUSSE CAKE WITH
RASPBERRIES
1 1/4 cups (300 mL) fine
chocolate wafer cookie crumbs
1/4 cup (50 mL) ground almonds
1/3 cup (75 mL) butter, melted
1 1/2 cups (375 mL) whipping
cream
6 oz (175 g) white chocolate,
chopped
2 tbsp (25 mL) kirsch
1 tsp (5 mL) vanilla
1/2 cup (125 mL) granulated sugar
1/4 cup (50 mL) water
4 egg whites
2 cups (500 mL) fresh raspberries
Combine cookie crumbs, almonds
and butter; pat evenly over bottom
and 1 inch (2.5 cm) up side of
greased 9 -inch (2.5L) springform
pan. Bake in 325°F (160°C) oven for
6 minutes. Set on rack to cool. Wrap
bottom of pan in foil and set aside.
Bring 1/2 cup (125 mL) cream to
boil; remove from heat. Put
remaining cream, 1 cup (250 mL) in
refrigerator. Stir in chocolate until
melted. Stir in kirsch and vanilla; let
cool completely.
In small saucepan, bring sugar and
water to boil, stirring just to dissolve
sugar. Without stirring, boil for about
5 minutes or until candy thermometer
reaches soft -ball stage of 238°F
(115°C) or when 1/2 tsp (2 mL) of
the syrup dropping into very cold
water forms a soft ball that flattens
when removed from water.
Meanwhile, in large bowl, beat
egg whites until soft peaks form;