Almond Dacquoise With Strawberry Ice Cream Recipes

STRAWBERRY DACQUOISE

Steps:

• In food processor with knife blade attached, or in blender at medium speed, blend pecans, cornstarch, and 3/4 cup confectioners' sugar until pecans are finely ground.
• Line large cookie sheet with foil. With toothpick, outline three 13-inch by 4-inch rectangles on foil. Spray lightly with nonstick cooking spray.
• Preheat oven to 275 degrees F. In large bowl, with mixer at high speed, beat egg whites and cream of tartar to soft peaks. Sprinkle in 3/4 cup confectioners' sugar, 2 tablespoons at a time, beating well after each addition until sugar completely dissolves and whites stand in stiff glossy peaks.
• With rubber spatula, carefully fold ground pecan mixture into egg-white mixture. With metal spatula, spread one-third of meringue inside each rectangle on cookie sheet. Bake meringues 1 hour. Turn oven off; leave meringues in oven 1 1/4 hours to dry.
• Cool meringues on cookie sheet on wire rack 10 minutes. Carefully peel foil from meringues and cool completely. Store in airtight container at room temperature (to prevent sogginess) until ready to assemble.
• In 2-quart saucepan with potato masher or fork, mash quick-thaw strawberries with their syrup. Sprinkle gelatin evenly over crushed strawberries; let stand 5 minutes to soften gelatin. Place saucepan over medium heat and cook strawberry mixture 2 to 3 minutes until gelatin dissolves completely, stirring constantly. Pour mixture into small bowl; chill over bowl of ice about 15 minutes, stirring occasionally, until mixture thickens slightly to the consistency of egg whites.
• In small bowl, with mixer at medium speed, beat heavy or whipping cream and remaining 3 tablespoons confectioners' sugar until stiff peaks form. Gently fold in thickened strawberry mixture.
• On serving plate, place 1 meringue layer; spread with one-third of strawberry-cream filling. Repeat with remaining meringue layers and strawberry filling, ending with strawberry filling.
• Refrigerate dacquoise 4 hours to soften meringue layers for easier cutting.
• To serve, hull strawberries. Cut one-third of strawberries in half; slice remaining berries. Arrange remaining halved and sliced berries on top of dacquoise. Dust with confectioners' sugar, if you like.

STRAWBERRY AND YUZU ICE CREAM WITH PISTACHIO DACQUOISE

Steps:

• Step 1 For the ice cream:
• Step 2 Place the strawberries into a large bowl and sprinkle with 2 tablespoons of caster sugar. Leave to sit for at least 30 minutes.
• Step 3 Add the milk, cream and vanilla paste into a medium-sized saucepan and bring to the boil.
• Step 4 Once the milk mixture is hot, put the egg yolks and sugar in the bowl of a stand mixer. Whisk on medium-high until the egg mixture is pale and thick.
• Step 5 When the egg mixture reaches this stage slowly start to add the hot milk mixture while beating continuously. (If you add the milk all at once the egg mixture could curdle).
• Step 6 Once the milk mixture is completely incorporated, return the mixture to the saucepan and simmer over medium heat, stirring continuously until it thickens. It will be ready when the temperature reaches 80 degrees Celcius or coats the back of your spoon. Take off the heat.
• Step 7 Add the yuzu juice, honey, and vodka to the strawberries. Crack over some black pepper and blitz into a smooth pureé (it should yield about 200ml).
• Step 8 Add the pureé to the anglaise and stir to combine. Chill in the fridge for at least 4-6 hours (or overnight).
• Step 9 For the dacquoise:
• Step 10 Preheat the oven to 180 degrees Celcius fan force. Line a baking tray with a silicone mat.
• Step 11 Blitz together the almond flour, salt and pistachios in a food processor (or in a large bowl with a handheld blender on low). Add the icing sugar and combine well.
• Step 12 Place the eggwhites in the bowl of a stand mixer and whisk until pale and foamy. Add a tablespoon of caster sugar at a time, continuing to whisk on high speed. (Make sure the sugar is incorporated before adding each tablespoon.) The meringue is ready when shiny and holding firm peaks.
• Step 13 Remove the bowl and add the nut mixture to the meringue, carefully folding together until thoroughly combined.
• Step 14 Evenly spread the dacquoise mixture onto the silicone mat using a palette knife (about 1 cm thick).
• Step 15 Bake for 20 minutes, or until the top is firm and crisp, but the middle is still soft and gooey. Lift the silicone mat off the tray and leave the dacquoise to cool completely.
• Step 16 To assemble:
• Step 17 Turn the dacquoise upside down on baking paper and gently lift off the silicone mat.
• Step 18 Slice the dacquoise in half, lengthways, so you have two long rectangles.
• Step 19 Churn the chilled anglaise for 20-30 minutes (it may take longer because of the vodka).
• Step 20 Once you've reached the desired consistency, spoon the ice cream evenly onto the bottom layer of the dacquoise (about an inch thick). Then top with the second layer of dacquoise.
• Step 21 Wrap the baking paper around the log, and then cover with cling film and put in the freezer to chill for 20-30 minutes, before slicing into fingers (about 2 cm thick) and serving with some fresh strawberries.

ALMOND DACQUOISE WITH STRAWBERRY ICE CREAM

Steps:

• Make meringue layers:
• Preheat oven to 275°F and line 2 large baking sheets with parchment paper. Trace three 12- by 4-inch rectangles on parchment (2 on one sheet, at least 2 inches apart, and 1 on the other), then turn over.
• Pulse together almonds, 2 tablespoons sugar, and cornstarch in a food processor until finely ground, being careful not to grind to a paste.
• Beat whites with standing electric mixer at medium speed until foamy. Beat in cream of tartar and a pinch of salt, then gradually beat in remaining 3/4 cup sugar, vanilla, and almond extract. Increase speed to high and beat until meringue holds stiff, glossy peaks.
• Fold ground almonds gently but thoroughly into meringue in 3 batches. Spread evenly onto rectangles on parchment with a small metal spatula, filling them in. (As mixture bakes, meringue will spread slightly outside lines.)
• Bake meringue layers in upper and lower thirds of oven, switching position of sheets halfway through baking, until firm and pale golden, 1 hour to 1 hour and 10 minutes total. Slide meringue layers, still on parchment, onto racks, then cool completely and peel off paper.
• Fill and assemble dacquoise:
• Place 1 meringue layer on a platter and spread 1 1/2 cups ice cream evenly on top with cleaned spatula. Top with second meringue layer, then with remaining 1 1/2 cups ice cream. Top with third meringue layer, then trim edges of dacquoise with a serrated knife to make even.
• Wrap in plastic wrap and foil and freeze at least 3 hours and up to 2 days.
• Decorate dacquoise:
• Just before serving, trim and thinly slice strawberries and arrange decoratively over dacquoise.

DRUNKEN CHICKEN

Steps:

• Bring large pot of water to boil. Add chicken, 6 ginger slices, 4 sliced green onions, and 1 teaspoon salt. Reduce heat; simmer until chicken is cooked through, about 45 minutes. Drain chicken; place in bowl of ice water to cool. Mix 4 cups water, 2 sliced green onions, 5 tablespoons salt, and remaining ginger slices in large bowl until salt dissolves. Drain chicken; add to saltwater brine. Let stand 30 minutes at room temperature.
• Meanwhile, mix rice wine and sugar in medium bowl. Stir to dissolve sugar. Season marinade to taste with salt. Drain chicken. Cut into 8 pieces. Transfer chicken to shallow glass baking dish. Pour marinade over. Cover and refrigerate 1 hour. Let stand 15 minutes at room temperature. Transfer chicken to plates; discard marinade. Sprinkle with remaining green onions.
• *Available at Asian markets.