RECIPE: Pink lemonade dessert

RECIPE: Pink lemonade dessert

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.

Pink Lemonade

Lemon Curd:

  • 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.

Strawberry Mousse:

  • 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.

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