FOX19 - Chef Betsy LaSorella and Dr. Monica Posey from Wayne Gisslen Professional Baking and Cincinnati State shared a light and easy-to-make dessert as warmer weather arrives.
- 14 oz Water
- 7 oz Sugar
- 2.5 oz Egg Yolks
- 1.5 oz Corn Starch
- 2 oz Sugar
- 1/8 tsp Salt
- 2 tsp Lemon zest
- 1 oz Butter
- 3 fl oz Lemon Juice
Whisk 2 oz sugar with corn starch, add yolks salt and lemon zest and set aside
Bring water and 7 oz sugar to a boil
Slowly add the hot water into the starch mix
Put starch mix on heat to bring to a boil slowly making sure not to scald the mixture
When product has thickened take off heat and add butter and lemon juice
Strain and store covered with plastic touching the product till cool and ready to use.
- 2 gelatin packets or ½ oz Gelatin
- 2 oz Sugar
- 2 oz Water
- 12 oz Strawberry puree
- 8 oz Heavy cream, chilled
Soften gelatin in water by sprinkling it on top of the entire water surface
Mix the sugar with the strawberry puree
Whip heavy cream to soft peaks
Heavy cream whips best when chilled
Whip till cream holds its shape with you lift the whip from the cream
After 10 minutes slowly heat the gelatin in a microwave till dissolved but not boiling
If you boil gelatin it loses its ability to hold
Add gelatin to strawberry mix
Make sure the gelatin is not setting up with the strawberry puree, if it is then you need to warm up the strawberry puree mix
Make sure strawberry mix is room temp
Fold in whipped cream into strawberry mix
Put in refrigerator till ready to use.
Angel Food Cake:
- 1 lb Egg whites
- Pinch Cream of tartar
- ½ tsp Salt
- 8 oz Sugar
- 1 tsp Vanilla extract
- ½ tsp Almond extract
- 8 oz Sugar
- 6 oz Cake flour
Warm oven to 360ºF.
Vegetable spray 2, ½ sheet pans (cookie sheets) and line with parchment paper and then vegetable spray again.
Sift 8 oz sugar and cake flour together and set aside
Mix cream of tartar and salt together
Whip egg whites till frothy, slowly add the salt and cream of tartar
You pick up the whip straight from the whites then flip it over if the peak is folded over like an "r" then you have soft peaks. If the peak stays straight up then you have stiff peaks. As long as you have one of the two you can continue.
When your whites are soft peaks then slowly add the other 8 oz of sugar.
If you dump in the sugar then you will weigh down the egg whites and will need to start over.
When the sugar is completely added slowly add the vanilla and almond extract.
When that is added remove from the mixer and fold in the flour/sugar mix.
As soon as it is folded together then you can put it in your prepared pan and bake.
When lightly brown on top and springs back in the center you can remove from oven and cool.