I made Easter dessert! The brainstorming for this beast of a dessert was all those wonderful Cambridge (Harvard Sq) restaurants. The rose water was graciously given to us by MIke’s BFF Jason. Without that I wouldn’t have ever thought to use rose water in this. The almond whip cream was a freaking hit. NOTE: put it on a cake sometime. or cupcakes.
WILL DEF MAKE AGAIN SOON!
DELICIOUSLY PILED UP:
TOPPING: ALMOND WHIPPED CREAM
LEMON GLAZE LEMON/ROSE WATER POUND CAKE
ALMOND WHIPPED CREAM:
-Use cream labeled Heavy or Whipping Cream (or Heavy Whipping Cream). Light cream doesn’t have enough fat to form the requisite peaks.
-Stick your bowl in the fridge for 30 minutes (or even 15 if you’re in a hurry) before using. It will help the cream whip faster.
-Same goes for the cream. Take it out of the fridge right before you plan on using it.
Whip 1 cup heavy cream until soft peaks form. Add 1 tablespoon sugar and 1/2 teaspoon almond extract and beat until stiff peaks form.
taken from Serious Eats.
- 3/4 cup sugar
- 18 ounces (1 1/2 pints) raspberries
Combine sugar, berries, and 1/2 cup water in a saucepan; bring to a boil over medium-high heat. Reduce heat to medium low; cook until sugar is dissolved, about 8 minutes. Use a pastry brush dipped in water to brush down any sugar crystals on the side of the pan. Remove from heat; cool completely. Place mixture in the jar of a blender; puree until smooth. Pass through a fine-mesh colander, and discard solids.
taken from http://www.marthastewart.com/338850/raspberry-coulis
- 2 cups confectioners’ sugar
- 3 to 4 tablespoons fresh lemon juice
Place confectioners’ sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency.
LEMON ROSE WATER POUND CAKE
Makes one loaf cake
1/2 pound (2 sticks or 8 ounces or 226 grams) butter, at room temperature, plus more for greasing the pan
1 1/2 cups (200 grams) all-purpose flour, plus more for dusting the pan
1/2 teaspoon (3 grams) baking powder
4 large eggs, separated
3/4 cup plus 2 tablespoons (186 grams) sugar
1 tablespoon Cognac [brandy works as well, as does rum, as would one teaspoon of an extract of your choice] I USED A TSP OF ROSE WATER
1 1/2 teaspoons grated lemon zest.
1. Preheat the oven to 350 degrees. Butter and flour a loaf pan. Sift the flour onto waxed paper and then spoon it gently back into the sifter, adding the baking powder and a good pinch of salt. Sift the mixture twice more, each time spooning it lightly into the sifter. [I know what you must be thinking: Beard expect me to sift my dry ingredients three times? But oh, it lends to the most delicate, light crumb and texture. Don’t skimp!]
2. Using an electric mixer, whip the egg whites until they hold soft peaks and then gradually beat in 1/2 cup (100 grams) of the sugar, two tablespoons at a time. Transfer to a bowl.
3. Fit the electric mixer with a paddle attachment and cream the butter until light and fluffy. Beat in the remaining six tablespoons (86 grams) of sugar until fluffy. Beat in the egg yolks until light and lemon-colored and then add the Cognac and zest.
4. Gradually fold the sifted flour mixture into the butter-egg mixture. Fold in the beaten egg whites just until the batter is smooth. Pour batter into the prepared pan and bake in the oven for 35 to 45 minutes or until a toothpick pierced in the center comes up clean. Cool in pan ten minutes on a rack, then cool the rest of the way out of the pan.
taken from smitten kitchen