BERRY CUP RECIPES

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MIXED BERRY PAVLOVA RECIPE | INA GARTEN | FOOD NETWORK



Mixed Berry Pavlova Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     dessert

Total Time 2 hours 37 minutes

Prep Time 7 minutes

Cook Time 1 hours 30 minutes

Yield 6 servings

Number Of Ingredients 18

4 extra-large egg whites, at room temperature
Pinch kosher salt
1 cup sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
1/2 teaspoon pure vanilla extract
Sweetened Whipped Cream, recipe follows
1/2 pint fresh strawberries, hulled and sliced
1/2 pint fresh blueberries
1/2 pint fresh raspberries
Triple Raspberry Sauce, recipe follows
1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract
1 half-pint fresh raspberries
1/2 cup sugar
1 cup seedless raspberry jam (12-ounce jar)
1 tablespoon framboise liqueur

Steps:

  • Preheat the oven to 180 degrees F.
  • Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)
  • Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.
  • Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.
  • Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.
  • Sweetened Whipped Cream:
  • Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!
  • Yield: 1 cup
  • Triple Raspberry Sauce:
  • Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill.
  • Yield: 2 cups

TRI-BERRY CRUMBLES RECIPE | INA GARTEN - FOOD NETWORK



Tri-Berry Crumbles Recipe | Ina Garten - Food Network image

Provided by Ina Garten

Categories     dessert

Total Time 1 hours 0 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 15

2 cups fresh blueberries (12 ounces)
2 1/2 cups fresh raspberries (18 ounces) 
2 cups fresh strawberries, halved, or quartered if large 
1/2 cup granulated sugar 
3 tablespoons cornstarch 
1 1/2 teaspoons grated lemon zest (2 lemons) 
3 tablespoons freshly squeezed lemon juice 
3/4 cup all-purpose flour
3/4 cup granulated sugar 
1/2 cup light brown sugar, lightly packed 
1/2 cup old-fashioned oats, such as Quaker 
3/4 teaspoon ground cinnamon 
3/4 teaspoon kosher salt 
1/4 pound (1 stick) unsalted butter, diced, at room temperature 
Vanilla ice cream, for serving 

Steps:

  • Preheat the oven to 350 degrees F. Place 6 creme brulee dishes on a sheet pan lined with parchment paper.
  • In a large bowl, toss together the blueberries, raspberries, strawberries, 1/2 cup granulated sugar, the cornstarch, lemon zest, and lemon juice. Divide the mixture evenly among the creme brulee dishes, including any juices that collect.
  • For the crumble, combine the flour, granulated sugar, brown sugar, oats, cinnamon, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix it on low speed until the mixture is crumbly. Pinch it with your fingers until it makes large crumbles and distribute it on the berries (it will not cover them entirely). Bake for 35 to 40 minutes, until the juices are bubbly and the topping is browned. Serve warm with a small scoop of vanilla ice cream.

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MIXED BERRY PAVLOVA RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 3.9
Total Time 2 hours 37 minutes
Category dessert
  • Yield: 2 cups
See details


TRI-BERRY CRUMBLES RECIPE | INA GARTEN - FOOD NETWORK
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