tiramisu, v.2.0
So I made a tiramisu a few days ago, but it was so…boring. Blah. Blah blah. Anyway, I updated it with a Corn & Cheese Mousse, which came out surprisingly fluffy and yum.
Peel off in da lamborghiiin, like a tangeriiiine.
TIRAMISU with CORN & CHEESE MOUSSE.
Ingredients:
For the mousse:
½ cup half and half
4 oz cream cheese, room temperature
4 oz mascarpone cheese, room temperature
3 tbs sugar
1 cup corn
1 tbs gelatin (dissolve in ½ cup warm water)
For the base:
A basic Genoise, cut in cubes
3 tbs instant coffee granules
1 cup water
2 tsp light corn syrup
(Or replace all the above with 1 cup Kahlua)
Put cream, cream cheese, mascarpone, sugar, and corn kernels in a food processor. Blend until well mixed. Transfer to a sauce pan, then bring to a simmer. Remove from heat, and stir in the gelatin. Cool in refrigerator until solid. Meanwhile, dissolve the coffee granules and corn syrup in water; when it comes to a boil, turn off the heat, and brush syrup onto Genoise. Top with mousse and it’s ready to go.
Filed under Dessert | Comment (0)i just want to make pretty cookies.
I don’t think I have the right genes to bake cookies. No matter how hard I try, they always come out PlayDoh-funky…
(Don’t worry, the recipe itself is perfection - it’s not mine. Woop woop!)
SHORTBREAD COOKIES.
From The Barefoot Contessa Cookbook by Ina Garten.
Ingredients: (Yields 24 cookies)
¾ lb unsalted butter, room temperature
1 cup sugar
1 tsp vanilla extract
3.5 cup all-purpose flour
¼ tsp salt
Bake Time: 20 min, 350F
Wrap and chill dough for at least 30 min. As I lack the ability to “shape” cookies into normal cookie-form, I like to roll the dough into logs, chill them until they’re almost frozen, and then slice them (about 1/2 inch thick). Bake on ungreased cooking sheet.
- - - - - -
Although I did make one special cookie, for my One Special Cookie. (No, not you, Rosey.)
Tee hee hee.
Filed under Dessert | Comments (2)shiraae with beans & peas.
I love Shiraae - made with blanched vegetables and tossed in a “white” sauce made of tofu, among other ingredients. Anyway, this particular recipe was created by a Japanese Tofu Master (at least he seems very skilled in the tofus). The verdict: not the kind of Shiraae I’m used to, very smooth, almost like a dressing. Tofu Master still gets two thumbs up! You go boy.
SHIRAAE with PEAS, GREEN BEANS & SNAP PEAS.
Ingredients: (4 Servings)
3 cups beans/peas of your choice, steamed
1 cup dried cranberries
½ package soft tofu
2 tbs Saikyou miso (white miso)
2 tbs sesame, ground or paste
2 tsp soy sauce
4 tbs boiled cooking sake
Wrap tofu in paper towels and drain for about 15 min. Put drained tofu, miso, sesame, soy sauce, and cooking sake in food processor. Mix until creamy. Toss with blanched or steamed vegetables of your choice. (By the way…Whole Foods has these “deluxe cranberries” which are fab - not completely dried, a little plump, and tons sweet. So genius.)
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