BIZ-Lancastar Fanning, Saturday, February 9,1985
Surprise your
Valentine’s Day brings roses,
lacy cards bearing loving verses,
and scrumptious desserts
featuring rich chocolate and bright
red cherries.
Surprise your valentine with one
of the fancy desserts below. If he’s
a chocoholic, he’ll be sure to
devour the Chocolate Decadence
with much enjoyment.
But if your valentine prefers
cherries, he’ll find the Cherry
Berries on a Cloud more to his
liking. Made in a heart shape, this
tasty dessert makes a creative,
edible valentine.
Luscious, Pink Bavarian Cream
is a light, fluffy dessert that every
valentine will certainly enjoy. This
creamy dessert features
strawberries and whipped cream.
You might want to surprise the
angel in your life with Fluffy Angel
Meringue, a light, heart-shaped
dessert featuring a pineapple
filling.
CHOCOLATE DECADENCE
16 ounces bittersweet chocolate
10 tablespoons unsalted butter, at
room temperature
4 Grade A large eggs
1 tablespoon sugar
1 tablespoon flour
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valentine with a
2 cups whipping bream
1 tablespoon powdered sugar
1 teaspoon pure vanilla
Chocolate curls for decoration
Raspberry Sauce (recipe follows)
Preheat oven to 425*F. Butter an
8-inch round cake pan. Cut par
chment paper to fit the bottom and
butter the paper. Flour the lined
pan and set aside.
Prep work: Cut chocolate into
small pieces. Place with butter in
the top of a double boiler over hot,
not boiling water. Stir until
smooth, remove from the heat and
set aside.
In the top of another double
boiler, whisk egg and sugar over
hot, not boiling, water. Whisk until
sugar dissolves. The mixture will
darken slightly and be barely
warm to the touch. Remove from
heat. Place the egg mixture in a
mixer bowl and beat, at highest
speed, until eggs are the con
sistency of light whipped cream.
This will take about 5 to 10
minutes. Fold in the flour. Fold a
third of the egg mixture into the
chocolate to lighten it Add the rest
of the egg mixture and fold in
carefully, deflating the mixture as
little as possible. Pour batter into
pan and tap pan lightly on the table
to remove any air bubbles.
Bake 15 minutes. The center will
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tasty dessert
be soft and the top will be crusty.
Cool on a rack. Cover the pan
with plactic wrap and freeze
overnight. To serve, remove
Decadence from the freezer early
in the day. Turn onto a flat serving
plate and remove the parchment
paper. Whip the cream with the
powdered sugar and vanilla until it
forms soft peaks. Do not over
whip. Frost the cake, using two
thirds of the whipping cream. Top
cake with chocolate curls.
Raspberry Sauce
10-ounce package frozen rasp
berries, thawed
3 tablespoons sugar
1 tablespoon Framboise or Kirsh
(optional)
Puree raspberries in the bowl of
a food processor, fitted with a steel
knife. (A blender may be used.)
Strain to remove seeds. Stir in
sugar and puree and then add the
Famboise or Kirsch. Blend well
and refrigerate until ready to use.
CHERRIES ON A CLOUD
3 egg whites (Mi to Vz cup)
V« teaspoon cream of tartar
% cupsugar
1 3-ounce package cream cheese,
softened
% cupsugar
Vi teaspoon vanilla
1 cup chilled whipping cream
1 cup miniature marshmallows
Cherry-Berry Topping (Below)
Heat oven to 275°F. Cover baking
sheet with heavy brown paper;
draw outline of heart, 9 inches
across greatest width, on paper.
Beat egg whites and cream of
tartar until foamy. Beat in % cup
sugar, 1 tablespoon at a time;
continue beating until stiff and
glossy. Do not underbeat! Spoon
meringue into outline on paper,
building up side.
Bake 1% hours. Turn off oven;
leave meringue in oven with door
closed 1 hour. Remove from oven;
finish cooling away from draft.
Blend cream cheese, M- cup
sugar and the vanilla. In chilled
bowl, beat cream until stiff. Gently
fold whipped cream and mar
shmallows into cream cheese
mixture. Pile into meringue shell.
Cover; chill at least 12 hours. Just
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Surprise your valentine with this fluffy Cherry Berries on a
cloud dessert.
before serving, top with Cherry
Berry Topping; cut into wedges.
Cherry Berry Topping: Stir
together 1 21-ounce can cherry pie
filling, 1 teaspoon lemon juice and,
if desired, 2 cups sliced
strawberries or 116-ounce package
frozen strawberries, thawed.
PINK BAVARIAN CREAM
1 10-ounce package frozen sliced
strawberries, thawed
1 cup boiling water
1 3-ounce package strawberry
flavored gelatin
1 cup chilled whipping cream
Drain strawberies, reserving
syrup. Pour boiling water over
gelatin, stirring until gelatin is
dissolved. Add enough cold water
to reserved syrup to measure 1
cup; stir into dissolved gelatin.
Chill until almost set.
In chilled bowl, beat cream until
stiff. Beat gelatin until foamy.
Fold gelatin and strawberries into
whipped cream. Pour into 1-quart
mold. Chill until firm. If you wish,
garnish with additional whipped
cream and strawberries. Serves 6.
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FLUFFY ANGEL MERINGUE
Meringue;
3 egg whites, at room temperature
% teaspoon cream of tartar
U teaspoon almond extract
Dash salt
3 A cup sugar
Red food color, if desired
Pineapple Filling:
1 20-ounce can crushed pineapple
in unsweetened juice
3 /4 cup sugar
1 4 cup cornstarch
Dash salt
3 egg yolks, slightly beaten
2 teaspoons grated orange peel
3 tablespoons orange juice
1 cup whipping cream, whipped
Fresh strawberries, sliced
Preheat oven to 275°F. For
meringue, draw a heart 9-inches
long and 9-inches at widest point on
heavy brown paper. (A heart
shaped cake pan makes a good'
guide.) Place on baking sheet; set
aside. Beat egg whites in small
mixer bowl until frothy. Add
cream of tartar, almond extract
and salt; beat until soft peaks
form. Add sugar, 1 tablespoon at a
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