Ginger Yogurt Mousse With Pistachio Meringue Recipes
GINGER-YOGURT MOUSSE WITH PISTACHIO MERINGUE
Provided by Bon Appétit Test Kitchen
Categories Mixer Egg Ginger Dessert Yogurt New Year's Eve Pistachio Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- For pistachio meringue:
- Position a rack in center of oven; preheat to 250°F. Line a baking sheet with parchment paper. Using an electric mixer, beat egg whites and cream of tartar in a large bowl until soft peaks form. Beat in vanilla. Gradually beat in cornstarch, then sugar, 1 tablespoon at a time; continue to beat until stiff peaks form. Fold in pistachios. Spread meringue on parchment paper in a 1/3" layer (meringue will not completely cover parchment). Bake meringue until crisp, about 55 minutes. Let cool, then break into small pieces. DO AHEAD: Can be made 1 day ahead. Store airtight.
- For ginger-yogurt mousse:
- Combine sugar, ginger, and 1/4 cup water in a small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a boil over medium heat, stirring until sugar dissolves. Remove saucepan from heat and let infuse for 30 minutes. Discard bean. Cover and chill ginger syrup.
- In a small bowl, whisk together yogurt, cream, and ginger syrup just to blend. Place mixture in a whipped-cream canister. DO AHEAD: Can be made 4 hours ahead. Chill. Dispense into bowls according to manufacturer's instructions. (Alternatively, double ingredients and whip chilled cream until stiff peaks form, then whip in yogurt and syrup. Spoon the mixture into bowls.) Top with crumbled pistachio meringue. Garnish with pistachios.
ORANGE-BLOSSOM-HONEY MADELEINES
Provided by Bon Appétit Test Kitchen
Categories Cookies Dessert Bake Orange Shower Honey Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 servings
Number Of Ingredients 11
Steps:
- Sift flour, baking powder, and salt into a medium bowl. Using an electric mixer, beat eggs and sugar in a large bowl until pale yellow and thick, about 4 minutes. Beat in honey, vanilla, and orange zest. Gently fold in dry ingredients. Add 5 tablespoons melted butter; gently fold into batter. Press plastic wrap directly onto surface of batter; chill for at least 3 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
- Position a rack in center of oven; preheat to 400°F. Lightly brush madeleine molds with butter. Place pan on a baking sheet. Drop 1 scant tablespoon batter into each mold. Bake until golden and a tester inserted into center comes out clean, about 10 minutes.
- Remove pan from oven, invert, and quickly knock madeleines out of pan. Serve warm on their own or with Ginger-Yogurt Mousse with Pistachio Meringue .
PISTACHIO MERINGUES WITH SUMMER BERRIES
A gorgeous, fruity dessert that makes the most of fruit available in early summer
Provided by Good Food team
Categories Buffet, Dessert, Dinner
Time 1h30m
Number Of Ingredients 7
Steps:
- Heat oven to 140C/fan 120C/gas 1. Line a baking tray with baking parchment. Place the pistachio nuts into a shallow roasting tin and toast in the oven for about 7-10 mins until golden. Place in a food processor and blitz until coarsely ground.
- Blend the cornflour and vinegar to a paste. In a large clean bowl, whisk the egg whites until they form soft peaks, then gradually add the sugar a tbsp at a time until it forms a stiff glossy mixture.
- Fold most of the pistachios into the meringue, reserving about 2 tbsp. Finally stir through the cornflour mixture. Spoon the mixture onto the baking tray to make four large meringue nests, using the back of the spoon to hollow out the centres. Sprinkle with the reserved pistachios and bake for about 45 mins until firm and crisp on the outside. Turn off the oven, but leave the meringues in to dry out in the warmth until completely cold.
- To serve, place a meringue on each plate and spoon a little crème fraîche into the middle. Sprinkle over the seasonal berries and serve.
Nutrition Facts : Calories 552 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 53 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.23 milligram of sodium
LEMON-GINGER MOUSSE AND PISTACHIO TUILES
Dip crisp pistachio tuiles into a creamy lemon-ginger mousse for a dessert that is, paradoxically, incredibly rich yet fantastically light.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Whisk eggs, sugar, lemon juice, and ginger in a medium, heavy saucepan. Cook over medium-low heat, stirring, until smooth, about 4 minutes. Raise heat to medium; cook, stirring constantly, until mixture is thick enough to coat the back of a spoon, 7 to 9 minutes. Pour through a fine sieve into a bowl. Place plastic wrap directly on surface, and refrigerate until cold, about 30 minutes.
- Using a whisk, beat cream until soft peaks form; fold whipped cream into lemon mixture. Cover, and refrigerate at least 30 minutes (up to 2 days). Spoon into bowls, and serve with tuiles.
GINGER YOGURT
Posted for the Zaar World Tour 2006-India. From the "International Vegetarian" cookbook. This yogurt is barely sweetened and ginger tangy. This is especially delicious after the traditional curry meal. Serve it on its own or as a sauce over papaya, strawberries, seedless grapes, or kiwi fruit. Note: prep time includes refrigeration time.
Provided by Bayhill
Categories Dessert
Time 3h
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a bowl, combine yogurt, marmalade, brown sugar, and lemon juice; mix thoroughly. Cover and refrigerate for several hours to blend flavors. To serve, spoon into 4 dessert dishes.
Nutrition Facts : Calories 126.2, Fat 3, SaturatedFat 1.9, Cholesterol 11.9, Sodium 47.4, Carbohydrate 22.4, Sugar 22.1, Protein 3.2
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- Position a rack in center of oven; preheat to 250°. Line a baking sheet with parchment paper. Using an electric mixer, beat egg whites and cream of tartar in a large bowl until soft peaks form. Beat in vanilla. Gradually beat in cornstarch, then sugar, 1 Tbsp. at a time; continue to beat until stiff peaks form. Fold in pistachios. Spread meringue on parchment paper in a 1/3" layer (meringue will not completely cover parchment). Bake meringue until crisp, about 55 minutes. Let cool, then break into small pieces. DO AHEAD: Can be made 1 day ahead. Store airtight.
- Combine sugar, ginger, and 1/4 cup water in a small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a boil over medium heat, stirring until sugar dissolves. Remove saucepan from heat and let infuse for 30 minutes. Discard bean. Strain ginger syrup, then cover and chill.
- In a small bowl, whisk together yogurt, cream, and ginger syrup just to blend. Place mixture in a whipped-cream canister. DO AHEAD: Can be made 4 hours ahead. Chill. Dispense into bowls according to manufacturer's instructions. (Alternatively, double ingredients and whip chilled cream until stiff peaks form, then whip in yogurt and syrup. Spoon the mixture into bowls.) Top with crumbled pistachio meringue. Garnish with pistachios.
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