Sugar Cages A La Bridget Jones Recipes

PLUM COMPOTE AND CHOCOLATE SAUCE WITH SUGAR CAGE

Steps:

• Bring all 4 ingredients to a boil, reserving 1/4 cup of lemon juice before adding pears that have been brushed with remaining lemon juice. Simmer 15 to 20 minutes until soft but not mushy;
• Dice and pit plums, macerate all ingredients together for 20 minutes. Put all ingredients in pot and bring to a boil and stew until plums are soft. Cool on sheet pan until serving;
• In small saucepan over medium heat bring sugar and water to a boil. Let reduce until mixture becomes the consistency of honey and a golden brown. At this point spray outer side of small bowl with cooking spray. Drizzle sugar mixture over bowl with fork until it begins to look like a bird nest. Let cool for 15 to 20 minutes and remove from bowl. And place over pear drenched in compote.;

CRUNCHY FUDGE SANDWICHES

Steps:

• Melt butterscotch morsels with peanut butter in heavy saucepan over very low heat, stirring constantly until well blended. Remove from heat.
• Add KELLOGG'S® RICE KRISPIES® cereal to butterscotch mixture, stirring until well coated. Press half of cereal mixture into 8 x 8 x 2-inch pan coated with cooking spray. Chill in refrigerator while preparing filling. Set remaining cereal mixture aside.
• Combine chocolate morsels, powdered sugar, butter and water. Stir over very low heat until chocolate melts and mixture is well blended. Spread over chilled cereal mixture. Spread remaining cereal mixture evenly over top. Press in gently. Chill. Remove from refrigerator for about 10 minutes before cutting into squares.

ORANGE PARFAIT (A LA BRIDGET JONES) - NOT MARMALADE!

Steps:

• In a medium sauce pan, combine the pudding mix and orange juice.
• Cook over medium heat, stirring constantly until the mixture comes to a full boil.
• Remove from heat and place in the refrigerator until completely chilled.
• In a large bowl, combine the chilled pudding, orange zest, and low-fat yogurt.
• Place a spoonful of the mixture into a parfait glass OR Sugar Cage (see recipe #83770).
• Sprinkle 2 Tablespoons of crushed cookies on top and continue layering the pudding and cookies until the sugar cage is full.
• Garnish with fresh berries and serve.

SUGAR CAGE

Steps:

• Place the sugar, corn syrup, and water in a 2-quart heavy-bottomed saucepan over medium-high heat. Insert a candy thermometer and cook the sugar mixture until it reaches 311 degrees F, or what is known as the "hard crack" stage. Remove from the heat and carefully pour into a medium-sized, microwave-able glass bowl.
• Wash, dry, and lightly but thoroughly coat with cooking spray a clean, dry bowl that matches the diameter of whatever you're placing the sugar cage over. Dip the tines of a fork into the hot sugar. Carefully but quickly wave the fork over the inside of the bowl, allowing the sugar to drip off the fork in long, thin strands. Try to distribute the strands evenly on the sides and bottom of the bowl, making sure to come all the way to the rim, however, not so thick that you can't see the bowl through the sugar.
• Using a sharp chef's knife, slice the edge of the cage clean by scraping the blade of the knife along the rim of the bowl. Set aside to cool, about 5 minutes.
• To unmold the cage, place your thumbs on the outside of the bowl and your fingers on the inside of the sugar cage. Gently pull the cage loose from the side and bottom of the bowl; you will be able to see the cage release from the inside of the bowl. You will need to apply this gentle pressure all around the inside of the bowl. Once the cage has released from the bowl, carefully lift it out and place it over the dessert. If the sugar is still too warm, the cage may begin to collapse. A good idea is to release the cage from the bowl but leave it in the bowl until it has cooled completely. This will ensure that it keeps its shape. (At this stage, the cage can be stored, right side up, in an airtight container in a cool, dry place for one to two days.)

SUGAR CAGES (A LA " BRIDGET JONES")

Steps:

• Put sugar, corn syrup, and water in a 2-quart saucepan over medium-high heat.
• Insert a thermometer and cook the sugar mixture until it reaches 311°F.
• Remove from the heat and pour into a medium microwaveable bowl.
• Lightly coat bowl that matches whatever you're placing the sugar cage over with cooking spray.
• Dip the prongs of a fork into hot sugar.
• This is the hard part: carefully but quickly wave the fork over the inside of the bowl, allowing the sugar to drip off fork in long, thin strands.
• Try to do the strands evenly on the sides and bottom of the bowl.
• Making sure to come all the way to the rim, but not so thick that you can't see the bowl through the sugar.
• Using a sharp knife, slice the edge of the cage clean by scraping the blade of the knife along the rim of the bowl.
• Let cool for 5 minutes.
• To get the cage out: place your thumbs on the outside of the bowl and your fingers on the inside of the sugar cage.
• Gently pull the cage loose from the side and bottom of the bowl.
• Apply this same pressure all around the inside of the bowl.
• After the cage out of the bowl place it over the dessert.
• WARNING: If the sugar is still too warm, the cage will begin to collapse.
• You should let the cage cool completely first before removing it.
• This will make sure it keeps its shape.