Recipes By Soma Sengupta Eton Mess

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ETON MESS



Eton Mess image

Eton Mess is a traditional British dessert made with crumbled up meringues, whipped cream, strawberry sauce, and fresh strawberries. Eton Mess is a perfect light dessert to serve during the summer. It comes together so easily, it tastes light as air, and you don't need to turn your oven on if you use store-bought meringues.

Provided by Kit

Categories     Dessert

Time 30m

Number Of Ingredients 8

12 Vanilla (Lemon, or Chocolate Meringues)
2 cups Fresh Strawberries
½ cup Water
2 tablespoons Granulated Sugar
1 tablespoon Corn Starch
1 cup Whipping Cream
2 tablespoons Powdered Sugar
1 teaspoon Vanilla

Steps:

  • Take half of the strawberries, hull them, and place them in a food processor and pulse them until they have been pureed. Pour the pureed strawberries into a saucepan, heat over medium heat and add the water, granulated sugar, and corn starch. Bring to a slow boil and let boil for 1 minute while the mixture thickens. Pour into a bowl and let the sauce chill for at least 30 minutes.
  • Meanwhile, prepare the whipped cream. Pour the whipping cream, powdered sugar, and vanilla into the bowl of an electric mixer. Beat on a medium speed until soft peaks form. Store the whipped cream in the fridge until you are ready to serve the eton mess.
  • Hull and slice the remaining strawberries.
  • To assemble each Eton Mess, crumble 2 meringues and place in the bottom of a bowl. Add spoonfuls of strawberry sauce, whipped cream, and fresh strawberries on top. Crumble another merengue on top, and add additional layers of strawberry sauce, fresh strawberries, and whipped cream. Serve right away.

ETON MESS CUPS



Eton Mess Cups image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h40m

Yield 36 pieces

Number Of Ingredients 12

2 cups strawberries, chopped into bite-size pieces, plus more for topping, optional
2 tablespoons sugar
1/4 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
1 cup heavy cream
1/2 cup mascarpone
3/4 cup crushed meringue cookies, plus more for topping, optional
Mini Wonton Cups, recipe follows
Cooking spray
36 wonton wrappers, thawed (if frozen)
2 tablespoons canola oil
2 teaspoons sugar

Steps:

  • In a medium bowl, mix together the strawberries, sugar, vanilla and salt. Cover and refrigerate for at least 2 hours or overnight.
  • In the bowl of an electric mixer, whip the cream and mascarpone together until stiff peaks form. Gently fold in the cookies and berries with any collected juices. Leave a few streaks if desired.
  • Spoon the mixture into the mini wonton cups and top with more crushed cookies and chopped strawberries if desired.
  • Preheat the oven to 375 degrees F. Spray two mini-muffin tins with cooking spray.
  • Brush the wonton wrappers all over with oil. Place each in a muffin-tin cup and gently press down so that it forms a cup. The wrapper will be slightly pleated and stick up out of the cup. Sprinkle with the sugar and bake until golden brown and crispy, 8 to 10 minutes. Remove the wrappers from the tin and let cool.

SOMA SENGUPTA PASSOVER RECIPES- HORSERADISH GLAZED BRISKET WITH



Soma Sengupta Passover Recipes- Horseradish Glazed Brisket With image

Just in time for Passover, this slightly zingy, easily prepared brisket is as sure to please your guests as you, The vegetables are cooked together with the meat, allowing you a chance to sip some wine & relax!

Provided by Soma Sengupta

Categories     Meat

Time 4h20m

Yield 8 , 8 serving(s)

Number Of Ingredients 14

one 5 pound beef brisket
kosher salt & freshly ground black pepper
3 1/2 tablespoons vegetable oil
2 large onions, halved and thinly sliced
4 garlic cloves, sliced
2 garlic cloves, minced
5 carrots, cut crosswise 1 inch thick
3 medium parsnips, halved lengthwise and cut crosswise 1 inch thick
4 medium yukon gold potatoes, peeled and cut into 1 1/2-inch pieces
4 celery ribs, cut into 1 inch pieces
1/2 cup prepared white horseradish, drained
2 cups dry red wine
2 bay leaves, preferably fresh
3 cups beef or 3 cups chicken stock

Steps:

  • Preheat the oven to 325°. Season the brisket generously with salt and pepper. In a very large enameled cast-iron casserole, heat 3 tablespoons of the vegetable oil. Add the brisket and cook over moderately high heat, turning, until browned all over, about 12 minutes. Carefully transfer the brisket to a rimmed baking sheet, fat side up.
  • Pour off all but 4 tablespoons of the fat from the casserole. Add the onions and the sliced garlic and cook over moderate heat until softened, about 3 minutes. Add the carrots, parsnips and potatoes and cook over moderate heat until browned in spots, about 5 minutes. Add the celery and cook for 2 more minutes.
  • Meanwhile, in a small bowl, combine 1/4 cup of the prepared horseradish with the minced garlic and 1/2 tablespoon of vegetable oil. Spread the garlic-horseradish paste on the fat side of the brisket.
  • Pour the red wine into the casserole. Bring to a boil and cook over high heat, scraping up the browned bits from the bottom of the casserole, 1 minute. Push the vegetables to the side of the casserole and add the bay leaves. Set the brisket, horseradish side up, in the center of the casserole. Pour the beef stock around the brisket and bring to a simmer over moderate heat. Cover the casserole, transfer to the oven and cook for 3 hours.
  • Increase the oven temperature to 350°. Uncover the casserole and roast for about 30 minutes, until the brisket is browned on top and the gravy has thickened.
  • Carefully transfer the brisket to a carving board and let rest for 30 minutes. Discard the bay leaves. Using a slotted spoon, transfer the vegetables to a serving platter and cover with foil to keep warm.
  • Pour the brisket cooking liquid into a fat separator and let stand until the fat rises to the surface. Pour the cooking liquid into a gravy boat and discard the fat. Whisk the remaining 1/4 cup of prepared horseradish into the gravy and season with salt and pepper.
  • Thinly slice the brisket across the grain and transfer to the platter with the vegetables. Spoon some of the gravy over the brisket and vegetables and serve, passing the remaining gravy at the table.

Nutrition Facts : Calories 777.5, Fat 66.4, SaturatedFat 25.8, Cholesterol 83.9, Sodium 119.3, Carbohydrate 25.4, Fiber 3.8, Sugar 6, Protein 9.5

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