PASSION FRUIT MIXER RECIPES

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ANGEL FOOD CAKE WITH LEMON CURD RECIPE - BBC FOOD



Angel food cake with lemon curd recipe - BBC Food image

This American cake is incredibly light as it’s made with whisked egg whites and no fat. Mary Berry decorates her version with homemade lemon curd and passion fruit seeds. Equipment and preparation: You will need a 25cm/10in angel food cake pan.

Provided by Mary Berry

Prep Time 2 hours

Cook Time 1 hours

Yield Serves 12-15, and makes two 350g/12oz jars of lemon curd

Number Of Ingredients 15

125g/4½oz plain flour
300g/10½oz caster sugar
10 large free-range egg whites
2 large lemons, grated zest only
1 tbsp lemon juice
1 tsp cream of tartar
½ tsp salt
10 large free-range egg yolks
400g/14oz caster sugar
4 large lemons, juice only (approximately 200ml/7fl oz)
2 large lemons, grated zest only
175g/6oz unsalted butter, cubed
2 passion fruit
300ml/10fl oz whipping cream
½ tsp vanilla extract

Steps:

  • Preheat the oven to 180C/350F/Gas 4 (fan 160C) and arrange an oven shelf in the bottom third of the oven. Sift the flour and 100g/3½oz of the caster sugar together in a bowl and set aside.
  • Whisk the egg whites in a large bowl with an electric hand whisk or mixer on a high speed for one minute until frothy. Add the lemon zest, lemon juice, cream of tartar and salt and continue whisking for 2-3 minutes, or until soft peaks form when the whisk is removed from the bowl. Increase the speed and add the remaining 200g/7oz of caster sugar, one tablespoon at a time to form firm, but not stiff peaks.
  • Sprinkle over one-third of the flour mixture and fold gently to combine. Repeat with the remaining two-thirds of the flour mixture folding gently to keep as much air in the mixture as possible.
  • Transfer the batter to a 25cm/10in angel food cake pan. Gently run a knife through the centre of the batter to remove any pockets of air. Cook for 45-50 minutes, or until a skewer inserted into the centre comes out clean.
  • Remove from the oven and immediately turn upside down onto the tin’s cooling legs, or place over the neck of a wine bottle. Leave to cool for at least one hour.
  • Run a knife around the inner and outer edges of cake to remove it from the pan. Invert onto a plate. Carefully use a palette knife to separate the cake from the base of the pan. Leave to cool on a wire rack.
  • For the lemon curd, mix the egg yolks, sugar, lemon juice and lemon zest together in a large pan. Cook over a low heat, stirring with a wooden spoon, making sure to stir the sides and base of the pan. Cook for 5-7 minutes, or until the mixture coats the back of a spoon. Remove from the heat and stir in the butter. Pass through a sieve into a large jug. Fill two 350g/12oz glass jars with the lemon curd and seal with lids. Cover the remaining curd with cling film and leave to cool.
  • For the topping, whisk the cream and vanilla extract in a bowl until soft peaks form when the whisk is removed. Spoon the topping over the angel food cake and, using a palette knife, coat the top and sides of the cake, smoothing as you go.
  • Cut the passion fruit in half and scoop out the seeds. Stir the passion fruit into the reserved, cooled lemon curd and drizzle over the angel food cake before serving. You may want to use just one of the jars of lemon curd to serve with the cake and save the other to eat separately.

CROQUEMBOUCHE RECIPE - FOOD NETWORK



Croquembouche Recipe - Food Network image

Provided by Food Network

Categories     dessert

Total Time 4 hours 20 minutes

Prep Time 5 minutes

Cook Time 4 hours 15 minutes

Yield 1 croquembouche

Number Of Ingredients 16

2 cups water
16 tablespoons (2 sticks) unsalted butter
1 teaspoon salt
3 teaspoons granulated sugar
2 cups flour
8 to 10 eggs
Filling, recipe follows
Caramel, recipe follows
4 cups whole, 2 percent fat, or 1 percent fat milk
1 vanilla bean, split lengthwise
12 egg yolks
1 1/3 cups granulated sugar
1/2 cup cornstarch
2 tablespoons unsalted butter
2 1/2 cups sugar
2/3 cup water

Steps:

  • Preheat the oven to 425 degrees. In a large saucepan, bring the water, butter, salt, and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.
  • Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running, and working 1 egg at a time, add 6 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add 1 or 2 more eggs, and mix until incorporated.
  • Using a pastry bag fitted with a large plain tip, pipe the dough in big kisses onto a parchment lined baking sheet. Whisk 2 eggs with 3 teaspoons of water. Brush the surface of the dough with the egg wash to knock down the points (do not use all the egg wash.) Bake 15 minutes, then reduce the heat to 375-degrees and bake until puffed up and light golden brown, about 20 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet. The recipe can be made up to this point and frozen in plastic bags. Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
  • Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter and any flavorings if you want to make a different flavor like chocolate or coffee. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Poke a hole with a plain pastry tip in the bottom of each cream puff and pipe it full of the custard.
  • Caramel: Dissolve the sugar in a saucepan with the water, making an "X" through the sugar with your finger to allow the water to slowly soak into the sugar. Boil to make a light golden caramel then dip the bottom of the pan in an ice bath to stop the cooking. Dip the sides of the puffs in the caramel and stick them together (approximately 20 cream puffs) in a circle, tops facing out. Make a second row on top of the first but a bit smaller to draw the circle in and create a tower of cream puffs. Check it from all sides occasionally to make sure it's straight. When it's finished, drizzle it with caramel all over. You can also stick on decorative elements with the caramel in the crevices, like candied violets, gold balls, gum paste flowers, sugar covered almonds, etc.

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ANGEL FOOD CAKE WITH LEMON CURD RECIPE - BBC FOOD
This American cake is incredibly light as it’s made with whisked egg whites and no fat. Mary Berry decorates her version with homemade lemon curd and passion fruit seeds. Equipment and preparation: You will need a 25cm/10in angel food cake pan.
From bbc.co.uk
Reviews 4.9
Cuisine American
  • Cut the passion fruit in half and scoop out the seeds. Stir the passion fruit into the reserved, cooled lemon curd and drizzle over the angel food cake before serving. You may want to use just one of the jars of lemon curd to serve with the cake and save the other to eat separately.
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ANGEL FOOD CAKE WITH LEMON CURD RECIPE - BBC FOOD
This American cake is incredibly light as it’s made with whisked egg whites and no fat. Mary Berry decorates her version with homemade lemon curd and passion fruit seeds. Equipment and preparation: You will need a 25cm/10in angel food cake pan.
From bbc.co.uk
Reviews 4.9
Cuisine American
  • Cut the passion fruit in half and scoop out the seeds. Stir the passion fruit into the reserved, cooled lemon curd and drizzle over the angel food cake before serving. You may want to use just one of the jars of lemon curd to serve with the cake and save the other to eat separately.
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CROQUEMBOUCHE RECIPE - FOOD NETWORK
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