Icing Sugar – Let's Cook Together

Raspberry Soufflé

Denis Martel — Sun, 18 Apr 2010 20:05:48 +0000

I am not personally able to make soufflé (I must also confess that I never really tried either) but it is one of Cheryl’s specialities. Why should I learn how to make it when I have a great cook as a spouse???

Ingredients:

Butter and icing sugar
One pack of frozen raspberries in light syrup, thawed
4 egg whites, room temperature
125 ml of sugar
250 ml cream 35%
30 ml raspberry liqueur or Grand Marnier

Method:

Pre-heat the oven to 375⁰ F
Butter six small soufflé bowls or one large, and then dust the bowl with icing sugar by twisting and turning the bowls Throw away the surplus icing sugar
In a blender or food processor, reduce the raspberries and their syrup to a puree
Beat the eggs into soft peaks
Add sugar in several time while beating the eggs, until firm peaks
Delicately add the raspberry puree to the eggs
Place the preparation in the bowls and bake 12 to 15 minutes, until the soufflé has raised and lightly brown (may take extra time if you use only one large bowl)
While the soufflé is in the oven, beat the whip cream with the liqueur
Serve the soufflé topped with whipped cream

Chocolate Meringue Cake

Denis Martel — Sun, 18 Apr 2010 15:16:16 +0000

This is a delicious cake to serve with a glass of ice wine or a 20 years tawny port. It is a light cake and even if you are not an amateur of meringue like Cheryl, I am sure you will like this cake. Moreover, because of its look, it will certainly impress the crowd.

Ingredients:

50 ml cocoa powder
250 ml icing sugar
6 egg whites
5 ml vinegar
375 ml sugar
125 ml bitter sweet chocolate
75 ml icing sugar
3 eggs, separated
500 ml whipping cream

Method:

Pre-heat oven to 275⁰F
Using a cake pan as a template, draw two circles of about 20 cm on wax paper.
Beat the eggs whites into soft peaks
While beating the egg whites, add vinegar then add the sugar in small quantities at a time.
Add the cocoa to the egg white, gently folding the eggs
Spread the egg white mixture on the wax paper, within the circles
Bake for 1:15 hour, until the meringues are firm
Open the oven door and let cool for 30 minutes
Remove the wax paper and let cool on a grill
During this time, melt the chocolate. When melted, remove from the heat and add the butter and icing sugar
Beat the mixture and add 3 egg yolks, one at a time
Beat the egg whites and incorporate into the chocolate mixture
Whip the cream and add 125 ml to the chocolate mousse
Cover each meringue with half of the chocolate mousse
Cover one meringue with half the whip cream
Place the second meringue on top of the one with the whipping cream
Spread the remaining whipping cream on top
You may cover the top with chocolate pieces then refrigerate overnight so the meringues will soften somewhat.

Carrot Cake Icing

Denis Martel — Sun, 18 Apr 2010 15:12:54 +0000

Best icing for carrot cake.

Ingredients:

250 gr softened cream cheese
150 gr unsalted butter, room temperature
750 ml icing sugar
5 ml vanilla
Juice from one lemon

Method:

Cream the butter and cream cheese in a bowl
Slowly sift in the icing sugar with the butter/cream mixture
Add vanilla and lemon juice and mix well