The Rural Voice, 2004-07, Page 39gradually beat in boiling syrup,
beating until stiff peaks form and
mixture is cool. In 2 batches, pour
chocolate mixture down side of bowl
and gently fold in.
Beat remaining whipping cream
until soft peaks form; fold gently into
chocolate mixture. Pour into prepared
crust. Cover with foil and enclose in
plastic bag; freeze for about 5 hours
or until firm for up to 1 week. (Do
not remove from freezer until just
before serving.)
To serve, run knife around inside
of pan; remove pan sides and place
cake on plate. Cover entire top with
raspberries, placing them upside
down and pressing slightly. Cut into
wedges to serve.
CHILLED BLUEBERRY
SOUFFLE
3 cups (750 mL) fresh blueberries
3/4 cup (175 mL) granulated sugar
1/2 cup (125 mL) fresh lime juice
1 pkg unflavoured gelatin
1 tbsp (15 mL) grated lime zest
(outer rind)
4 egg whites
1 cup (250 mL) whipping cream
1 tbsp (15 mL) icing sugar
In small saucepan, combine
blueberries; 1/2 cup (125 mL) of the
sugar and lime juice; bring to boil,
crushing berries with back of spoon.
Reduce heat to medium -low; simmer
for about 5 minutes or until
thickened.
Meanwhile, in small saucepan,
sprinkle gelatin over 1/4 cup (50 mL)
water; let stand for 1 minute. Heat
over low heat until dissolved. Stir
into blueberry mixture along with
lime zest; refrigerate until cold and
thickened, but not set, about two
hours.
Fold 24 -inch (60 cm) length of
waxed paper in half lengthwise; tie
tightly around outside of 4 -cup (1 L)
souffle or other straight -sided dish to
make a collar. Grease inside of dish
and paper that extends over dish.
In large heat -proof bowl, whisk
egg whites with remaining sugar. Set
over saucepan of boiling water,
whisking often, until white, 2 to 3
minutes. Remove bowl from pan.
With electric mixer, beat for 8 to 10
minutes until very cold. Fold into
berry mixture.
Whip 3/4 cup (175 mL) of the
cream until stiff peaks form; gently
fold into berry mixture. Spoon into
prepared dish. Place plastic wrap
lightly on top of waxed paper collar;
refrigerate for at least 4 hours or until
firm. (Souffle can be refrigerated for
up to 24 hours.)
To serve, carefully remove collar
and wipe dish with damp cloth. Whip
remaining cream with icing sugar;
pipe into rosettes onto top of souffle.
Garnish with fresh blueberries.
RASPBERRY VELVET TART
Crust:
1 cup (250 mL) all-purpose flour
1/3 cup (75 mL) sugar
1/2 cup (125 mL) butter, softened
1/4 tsp (1 mL) vanilla
Combine flour and sugar. Cut in
butter and vanilla until mixture
resembles coarse crumbs; form into
ball. Press onto bottom and 1 inch
(2.5 cm) up sides of 9 -inch (23 cm)
tart or springform pan. Chill for 30
minutes. Bake at 425°F (220°C) for
10 minutes; cool.
Filling:
12 squares white chocolate,
chopped
1/2 cup (125 mL) whipping cream
1/4 cup (50 mL) butter
2 1/2 cups (625 mL) fresh
raspberries
Melt chocolate, cream and butter
in microwave on Medium for 3 to 4
minutes. Stir until well blended.
Spread 2 cups (500 mL)
raspberries evenly over crust. Pour
chocolate mixture over raspberries,
filling crust completely.
Refrigerate until firm, about 2
hours. Let stand at room temperature
for 1 hour before serving. Garnish
with remaining raspberries and white
chocolate curls if desired.
RASPBERRY AND BLUEBERRY
GRUNT
3 cups (750 mL) raspberries
3 cups (750 mL) blueberries
3 tbsp (50 mL) granulated sugar
2 tsp (10 mL) cornstarch
Select 1/2 cup (125 mL) each of
plumpest blueberries and raspberries.
Spread in single layer on plate and
sprinkle with 1 tbsp (15 mL) of the
sugar; set aside.
In Dutch oven or wide saucepan,
mix remaining sugar with cornstarch.
Gently mix in remaining berries.
Cover and cook over low heat
until juices start to flow. Bring to
simmer, stirring gently until sauce
thickens. Cover and keep warm.
Dumplings:
1 1/2 cups (375 mL) fresh bread
crumbs
3/4 cups (175 mL) all-purpose
flour
2 tbsp (25 mL) granulated sugar
1 1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) ground nutmeg
pinch salt
1/2 cup (125 mL) plain yogurt
1 egg
1/4 cup (50 mL) butter, melted
In bowl, combine bread crumbs,
flour, sugar, baking powder, baking
soda, nutmeg and salt; mixing well.
Beat together yogurt, egg and butter.
With fork, stir into dry ingredients
just until moistened. With floured
hands, shape into 6 dumplings.
Bring sauce to a gentle simmer.
Add dumplings, keeping them about
2 inch. (5 cm) apart. Cover and cook
for 15 to 20 minutes or until cake
tester inserted in dumpling comes out
clean. Ladle sauce and dumplings
into serving bowls. Spoon reserved
berries over top.0
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betty ,atttt
Specializing in:
Home Groom Produce
Baked. goods
Preserves
Frozen Treats
Gifts
-Meet dr yreetRoom-
- Catering —
Fresh Picked Strawberries - Check
for availability
Raspberries, blueberries and
Saskatoon berries coming soon
RR #1
Bayfield
77697
Orchard Line
o GadeetrA
Berry 0.
F... 41.4
Road.0
soma
7days aweek - 8 am 8 pm
519-482-1666
JULY 2004 35