Although we donβt have a traditional winter season here in South Florida, we still love to treat ourselves, and our stomachs, to rich, hearty desserts that keep us warm during the cool winter months. But once the warm weather begins to roll in, and beach season begins to peak over the horizon, itβs the brighter and lighter flavors that we start to crave.
Citrus-based desserts are always the rage during the springtime, and weβve got two recipes here that are going to drive your palate crazy! In a good way!
The first recipe below makes for great family-time with the kids. Afterall, who doesnβt love making homemade cookies? The second recipe is a more sophisticated dessert, but incredibly tasty none-the-less. So, next time youβre at Dorisβ, grab the items that youβll need to try one of these tantalizing treats and let us know what you think.
Meyer Lemon Shortbread Cookie Sandwiches
Ingredienti:
For the Meyer Lemon Curd
- 1β4 cup sugar
- 1 large egg, plus 2 egg yolks
- 1β4 cup fresh Meyer lemon juice
- 1β4 tsp. kosher salt
- 1β2 tbsp. chilled unsalted butter
For the Shortbread Cookies
- 1 1β3 cups (6 oz.) all-purpose flour, plus more for dusting
- 12 tbsp. chilled unsalted butter, cut into 1β2-inch cubes
- 6 tbsp. sugar
- 1β4 tsp. kosher salt
- Finely grated zest of 2 Meyer lemons
Procedimento:
Make the lemon curd: In a small saucepan, whisk the sugar with the egg and yolks until smooth, and stir in the juice and salt. Place the pan over medium heat and cook, stirring constantly, until the curd begins to thicken, and bubbles start to break the surface, about 5 minutes. Remove the pan from the heat and stir the butter into the curd until smooth. Scrape the curd into a small bowl, press a sheet of plastic wrap against the curd, and refrigerate until the curd is chilled, at least 2 hours.
Make the shortbread cookies: In the bowl of a stand mixer fitted with a paddle, combine the flour with the butter, sugar, salt, and zest and beat on medium-low until the dough comes together. Scrape the dough onto a floured sheet of parchment paper and shape into a disk. Lightly flour the dough and cover with another sheet of parchment. Using a rolling pin, flatten the dough until itβs 1β4-inch thick and peel off the parchment. Using a 1 3β4-inch-round cutter, stamp out dough circles and place 1 inch apart on parchment paperβlined baking sheets, rerolling scraps once to get about 40 rounds total. Chill the baking sheets for 30 minutes.
Heat the oven to 300Β°. Place the baking sheets in the oven and bake, rotating the sheets front to back and moving them from top to bottom halfway through cooking, until the cookies are lightly golden on the bottom, 12 to 14 minutes. Transfer the sheets to a rack and let the cookies cool completely.
To serve, spoon 1 teaspoon of the lemon curd on the bottom of half the cookies and sandwich with the remaining cookies. Serve immediately or chill for up to 1 hour.
Source β www.saveur.com/meyer-lemon-curd-cookies-emily-luchetti-recipe
Ricotta and Coffee Mousse
Ingredienti:
- 2 cups store-bought ricotta
- 1 cup cold heavy cream
- 1β3 cup sugar
- 2 tbsp. instant espresso
- 1 tbsp. powdered gelatin
- Shaved chocolate
Procedimento:
PurΓ©e ricotta in a blender until smooth. Transfer to a large bowl; set aside.
Whip together heavy cream and sugar in a large bowl until soft peaks form. Set aside.
Bring 1β4 cup water to a boil in a small saucepan; remove from heat. Whisk 2 tbsp. of the water with espresso in a small bowl. Whisk remaining water with gelatin in another small bowl until dissolved.
Stir espresso mixture into ricotta, then gelatin mixture; fold in cream in 3 stages. Chill mixture for 1 hour, then transfer to a pastry bag fitted with a star tip. Pipe mixture into 6 sundae glasses; refrigerate until set, about 1 hour. Garnish with shaved chocolate.
