The Rural Voice, 1997-08, Page 46RURAL LIVING
Drinks, desserts for a cool summer
Selected by Bonnie Gropp
Putting some chill into the dog
days of August can be done with
little effort and a lot of flavour.
For cool summer treats the
options are endless from decadent
ice cream and delicious frozen
desserts to tasty snacks.
ORANGE OR KIWI BLOSSOMS
5 oranges
1 cup (500 mL) mango gelaato or
orange tango yogourt ice
5 sprigs of mint
5 tsp (20 mL) orange liqueur
(optional)
Cut the top off an orange, scoop
out one third of fruit with small
spoon; reserve top of orange. Use an
orange juicer to gently squeeze out
the juice from the bottom, leaving the
orange cup. Trim a thin slice of the
rind from the bottom of the orange
cup so it stands upright.
Brush inside of orange with
liqueur, if desired. Fill with a scoop
of Orange Tango Yogoun Ice or
Mango Gelaato. Garnish with orange
top and a sprig of mint. Repeat with
remaining oranges (drink the fresh
orange juice for breakfast).
Variation — Kiwi Blossom:
Cut the top off a large kiwi fruit,
scoop out the fruit with a small
spoon. Fill with Yogourt Ice
(raspberry, strawberry or orange) or
Gelaato (lemon, strawberry or
raspberry).
Mash kiwi fruit and spoon
underneath the filled kiwi as a
garnish when serving.
INSTANT FRUIT COULIS
1 small scoop or spoonful of
mango, lemon or raspberry gelaato
fresh berries, seasonal fruit,
cheesecake or other desserts
In separate bowls, melt each of the
flavours at room temperature. Spoon
or drizzle onto serving plates in
decorative patterns or pools; top with
fresh seasonal fruit or other desserts.
Create a pattern on each plate by
42 THE RURAL VOICE
using a variety of the
gelaatos or one
particular flavour. Use
coulis to spoon over
servings of fruit,
cheesecake or other
desserts.
MARBLED
STRAWBERRY
SOUFFLE
1 quart (1 L)
strawberries
2 envelopes
unflavoured gelatin
3/4 cup (175 mL)
boiling water
1 (250 mL) carton
whipping cream
3 egg whites
1/4 cup (50 mL)
sugar
3 egg yolks
1/3 cup (75 mL)
sugar
1 cup (250 mL)
milk
1/4 tsp (1 mL)
almond extract
Wash and hull
strawberries. Measure
It wouldn't be summertime without the creamy cool taste
of ice cream! You can enjoy ice cream in a sundae, soda,
float or scooped as is.
3 cups (750 mL) and puree in
blender. Reserve remaining berries
for garnish.
In measuring cup, dissolve gelatin
in boiling water, mixing well. Cool.
In small bowl, whip cream. In
medium bowl, beat egg whites until
foamy. Gradually beat in 1/4 cup (50
mL) sugar until soft peaks form. Set
bowls aside.
In large bowl, beat egg yolks and
1/3 cup (75 mL) sugar until thick and
light coloured. Gradually beat in
gelatin mixture. Pour half of gelatin
and egg combination into another
large bowl. Add milk and almond
extract to mixture in one of the two
large bowls. Sur strawberry puree
into mixture in other large bowl. If
necessary, chill strawberry and
almond mixtures until slightly
thickened, just a few minutes.
Fold half of the whipped cream
into almond mixture and half into
strawberry mixture. Repeat procedure
with beaten egg whites.
Into 1 1/2 quart (1.5 L) souffle
dish with 2 -inch (5 cm) wax paper
collar, alternately spoon almond and
strawberry mixtures. With knife, cut
through mixture to form swirls. Chill
until set, about 4 hours.
To serve, remove wax paper collar
and garnish with reserved
strawberries.
Note:
Frozen unsweetened strawberries
may be used in this recipe. Thaw 3
cups (750 mL) strawberries (just
enough to make puree). Puree and
use according to recipe. Garnish with
whipped cream, if desired.