<><> The "Official" DISNEY RECIPE Exchange! <><> 1850+ recipes!

Discussion in 'Cooking' started by lynninpa, Sep 8, 2007.

  1. Tatania

    Tatania Disney Foodie

    Joined:
    Jul 26, 2007
    Messages:
    1,127
    [​IMG]

    Tuna Sensation (pictured on the left)
    Japan, Epcot Food & Wine Festival 2010
    Serves 4

    2 tablespoons soy sauce
    1 tablespoon dry sake (Japanese rice wine)
    1 teaspoon dark sesame oil
    1 large, ripe avocado, peeled and pitted
    1/2 medium lemon
    8 ounces fresh ahi

    Combine soy sauce, sake, and sesame oil and mix well: set aside. Cut avocado into 1/2 inch cubes and place in a small bowl. Squeeze lemon juice over avocado and toss gently to coat. Cut tuna into 1/2 inch cubes and place in a large bowl. Add avocado to tuna, then add soy sauce mixture. Toss very gently to coat, being careful not to smash avocados.


    [​IMG]
    Shrimp Cakes
    Singapore, Epcot Food and Wine Festival 2010
    Serves 4 - 6

    1 pound raw shrimp, peeled and deveined
    1/2 pound raw scallops
    1 tablespoon fish sauce
    1 1/2 teaspoons chives, finely minced
    1 1/2 teaspoons finely grated lemongrass
    1 1/2 teaspoons finely grated ginger
    1 1/2 teaspoons finely grated garlic
    1 1/2 teaspoons chili-garlic sauce (such as sambal olek)
    2 egg whites
    2 teaspoons cornstarch

    Place shrimp and scallops in the work bowl of a food processor. Pulse until finely chopped. Transfer mixture to a large bowl. Add fish sauce, chives, lemongrass, ginger, garlic, and chili-garlic sauce. Refrigerate mixture for 30 minutes.
    Fill a large sauté pan with deep sides with vegetable oil to a depth of 1/4 inch. Heat oil over medium heat. Form shrimp mixture into 1 1/2 inch wide by 1 inch thick patties. Fry in batches, 4 minutes per side, or until cakes are golden brown and feel firm in the center. Carefully transfer cakes to a plate lined with paper towels.
    Cooks Notes: The Singapore booth serve these crisp shrimp cakes with a side of curry noodles.
     
  2. Avatar

    Google AdSense Guest Advertisement


    to hide this advert.
  3. phyllis1966

    phyllis1966 Something witty

    Joined:
    Apr 9, 2003
    Messages:
    2,040
    DH loved these shrimp cakes - any idea what the sauce on them was?




    :sunny:
     
  4. Tatania

    Tatania Disney Foodie

    Joined:
    Jul 26, 2007
    Messages:
    1,127
    Disney creates a custom made mix with an outside company, plus you need the special slush machine. Requesting drink recipes that come from slush machines is usually unsuccessful because they all use special mixes made by outside companies plus most people don't have the machinery to make it anyway.


    That's a good question because the recipe book doesn't include a sauce. I'll see what I can find out.

    La Poire St-Germain Cocktail
    Les Chefs de France, World Showcase, Epcot

    8 oz. glass
    2 shots Grey Goose La Poire Vodka
    1 shot St. Germain Liquor (Elderflower liqueur)
    Fill with apple juice over ice

    Ginger Cinnamon Tea
    Korea Kiosk, Epcot, International Food & Wine Festival 2010

    ½ cup brown sugar
    2 each cinnamon stick
    ½ cup thinly sliced ginger
    6 cups water
    2 tablespoons honey

    In a large pot, add brown sugar, cinnamon sticks, ginger and water. Bring to a boil and simmer for 30 minutes. Add honey and remove from heat. Let tea cool completely and strain.


    [​IMG]

    Xinjiang Barbecue Chicken Stick
    China Kiosk, Epcot International Food & Wine Festival 2010
    Yield: 3 to 4 skewers

    1 ½ pounds chicken thigh
    ¼ cup fennel powder
    1 teaspoon salt
    ¼ cup sugar
    4 teaspoons Hoisin sauce
    2 teaspoons chili paste
    1 egg
    ¼ cup cornstarch
    2 teaspoon honey (optional)

    Remove skin from chicken. Clean and pat dry. Cut chicken into 1 ½ cubes.
    In a large bowl, whisk together fennel powder, salt, sugar, Hoisin sauce, chili paste, egg and cornstarch. Add chicken pieces and marinate covered in the refrigerator for at least an hour.
    Soak bamboo skewers in cold water for 30 minutes. Drain and pat dry. Preheat oven to 400 degrees. Line a cookie sheet with aluminum foil. Greased lightly with vegetable oil to prevent chicken from sticking to foil. Place chicken on skewers. Bake chicken for 8 minutes on one side. Turn skewers and bake for another 4 minutes. When chicken is cooked, brush lightly with honey. (optional) Let chicken rest for a few minutes before serving.

    Laksa Lemak (shrimp and Coconut Shrimp Soup)
    Epcot International Food & Wine Festival 2010

    Ingredients for Laksa Lemak
    12 jumbo shrimp, peeled, de-veined and cut into 4
    ¼ cup lemon grass chili paste
    2 cups of cooked rice vermicelli
    11/2 cup coconut shrimp broth
    4 springs fresh mint
    ½ cucumber sliced into fine julienne

    Ingredients for Chili Lemon Grass Paste
    4 macadamia nuts
    3 stalks lemon grass, finely chopped
    ½ teaspoon dried red chilies, reconstituted in ½ cup water, drained and finely chopped
    1 garlic clove, peeled and finely chopped
    1 teaspoon white pepper

    Ingredients for Coconut Shrimp Broth
    ¼ cup shrimp stock (or seafood boullion)
    1 cup water
    ½ cup coconut milk
    2 tablespoons vegetable oil
    1 teaspoon salt
    1 teaspoon ground coriander

    For the Chili Lemon Grass Paste, combine all ingredients in blender, using enough water from the chilies to make a paste. Set aside.

    For the Coconut Shrimp Paste, combine all the ingredients in a saucepan and bring to the boil over high heat. Reduce the heat and simmer the liquid for 15 minutes.

    1. In the meanwhile, stir-fry the shrimp in a large non-stick sauté pan with the lemon grass paste, just until the shrimp are firm.
    2. Divide the vermicelli among 4 soup plates and ladle ¼ of the coconut shrimp broth in each bowl.
    3. Garnish each bowl with a sprig of mint and ¼ of the cucumber.
     
  5. LisaNJ25

    LisaNJ25 DIS Veteran<br><font color=aqua>I paid $300 back i

    Joined:
    Jul 3, 2000
    Messages:
    11,012
    Is the recipe for boma's peanut soup listed? I dont see it and was wondering if it went by another name?
     
  6. Tatania

    Tatania Disney Foodie

    Joined:
    Jul 26, 2007
    Messages:
    1,127
    I don't think we have the Peanut Soup recipe yet from Boma. This could be a good time to write to Disney Guest Relations and see if they'd share it because they seem to be making an effort to fulfill requests.


    [​IMG]
    Strawberry Angel Verrine, Pear Streusel Pudding Cake, Dark Chocolate Sensation


    Dark Chocolate Sensation Mini-Cupcakes
    Dessert Kiosk, Epcot Food and Wine Festival 2010, WDW
    Makes 20 miniature cakes

    Miniature Cakes
    3/4 cup butter
    2 tablespoons cocoa powder
    1 egg
    1/2 cup sugar
    1/4 cup sour cream
    3/4 cup all-purpose flour

    Chocolate Mousse
    5 ounces semi-sweet chocolate, chopped
    2 egg yolks
    1/2 cup sugar
    1 1/4 cups well chilled heavy cream
    Chocolate shavings, for garnish

    For miniature chocolate cakes:
    1. Preheat oven to 350°F
    2. Melt butter by microwaving for 45 to 60 seconds in a microwave safe bowl. Whisk in cocoa powder; cool.
    3. Meanwhile, combine egg and sugar in a large bowl. Whip with an electric mixer until light and fluffy. Add sour cream, and mix at low speed until well blended. With mixer running, add butter mixture. Mix until smooth. Slowly add flour in three batches, mixing until just smooth.
    4. Pour batter by the tablespoonful into the wells of a miniature cupcake pan.
    5. Bake for 15 minutes, or until a wooden pick inserted near the center comes out clean. Cool completely, at least three hours.

    For chocolate mousse:
    1. Place chocolate in a medium, heatproof bowl set over a saucepan of simmering water. Stir until melted; set aside. While chocolate melts, combine egg yolks and sugar in a large bowl. Whip until doubled in size and fluffy, about two minutes.
    2. When chocolate is melted, slowly add it to the egg yoke mixture, stirring until combined. Mixture may be thick and slightly stiff.
    3. Set aside to cool to room temperature. Meanwhile, whip cream in a large bowl using an electric mixer until medium peaks form. Refrigerate until ready to use.
    4. When chocolate mixture is at room temperature, add a small amount of whipped cream. Stir vigorously to lighten mixture. Working in four batches, gently fold remaining whipped cream into chocolate mixture. Cover bowl, and refrigerate for one hour.

    For serving:
    1. Put chocolate mousse in a piping bag with a medium star-shaped tip. Swirl mousse on top of each mini cupcake. Garnish with chocolate shavings. Serve immediately or refrigerate for up to one hour.

    Cooks Notes: if miniature cakes are not completely cool, the chocolate mousse will melt. To create chocolate shavings, drag a vegetable peeler along the longest side of a chocolate bar.


    Pear Streusel Pudding Cake
    Dessert Kiosk, Epcot Food and Wine Festival 2010, WDW
    Makes 1 (9") Cake

    Pear Cake
    1/4 cup cream cheese, softened
    1/4 cup sugar
    2 tablespoons all-purpose flour
    1 egg
    1/4 cup heavy cream
    1 1/2 teaspoons melted butter
    3/4 roll of prepared sugar cookie dough
    1 cup prepared vanilla pudding
    1 can pear halves in fruit juice, drained and thinly sliced
    1 cup streusel topping (below)

    1. Using a paddle, mix cream cheese, sugar, and flour until smooth. Do not whip. Add egg, and mix until smooth. Add heavy cream and butter, mixing until smooth.
    2. Press dough into the bottom and halfway up sides of a 9 " tart or pie pan with removable bottom. Spread the vanilla pudding on top of dough evenly. Pour cream cheese mixture over vanilla pudding.
    3. Evenly placed pairs on top. Sprinkle streusel topping over pears.
    4. Bake for 50 minutes to 1 hour, or until cake feels firm to the touch and streusel is golden. Refrigerate for at least six hours, or overnight. Bring to room temperature before slicing.

    Streusel Topping
    1 cup flour
    1/2 cup sugar
    1/2 stick of butter, melted

    Combine flour and sugar in a medium bowl. Add butter. Mix with a fork until large crumbs form.

    My Note: I made this and it's fantastic. Got rave reviews from guests and not a crumb left. I used a vanilla pudding mix where one adds milk and cooks, and used the Duncan Hines sugar cookie mix as our Safeway didn't sell the tubes. I had to use more butter in the struesel to get the right texture - plus I made a little extra so it was really covered. Next time, I'd add even more pear instead of one layer.


    Strawberry Angel Verrine
    Dessert Kiosk, Epcot Food and Wine Festival 2010, WDW
    Serves 6

    Angel Food Cake
    12 egg whites
    1/2 teaspoon of Cream of Tartar
    1 1/2 cups confectioners sugar
    1 cup cake flour

    Strawberry Sauce
    6 large strawberries
    2 tablespoons water
    3 tablespoons strawberry jam

    Strawberry Angel Verrine
    Angel Food Cake cubes
    1 1/2 cups prepared vanilla pudding
    Strawberry Sauce
    6 to 12 strawberries, diced

    For angel food cake:
    1. Place egg whites in a bowl of an electric mixer. Set aside until egg whites are at room temperature.
    2. Beat egg whites at medium speed until frothy. Add Cream of Tartar. Turn mixer speed to medium-high, and whisk until medium peaks form.
    3. Meanwhile, sift confectioners sugar and flour into a large bowl. When egg whites are beaten, sprinkle 1/4 of the flour mixture over the top of the egg whites. Gently fold to incorporate. Fold in remaining flour mixture, working in 3 batches, until combined. Be very careful not to stir the mixture, or egg whites will deflate.
    4. Pour mixture into an ungreased tube panel, smoothing top. Bake for 35 minutes, or until golden brown, and top springs back when lightly touched. Turn pan upside down to cool. When cake is cool, cut into 1/2 inch cubes

    For Strawberry sauce:
    Combine strawberries and water in a blender; purée. Place purée in a medium bowl and whisk in strawberry jam.

    To serve:
    1. Spoon 1 tablespoon strawberry sauce in the bottom of a small dessert glass.
    2. Add a layer of angel food cake cubes. Add 2 tablespoons vanilla pudding, spreading to form an even layer.
    3. Top with 1 to 2 chopped strawberries, depending on size of berries. If desired drizzle each serving with any remaining strawberry sauce.

    Cook's Notes: served as a start or finish to a meal, a verrine is from the French word verre for "glass" and is composed of complementary layers in a glass. Wine glasses are ideal for serving this sweet version.
     
  7. Esther The Mermaid

    Esther The Mermaid Earning My Ears

    Joined:
    Dec 7, 2010
    Messages:
    2
    Ok, well I stumbled across this amazing site while looking for Disney Recipes, and decided to join because I am desperate to get hold of a recipe. While on a Disney Cruise with my family, just before on of our meals, different breads were served, one of which being a fabulously delicious Banana Bread. I don't think you have he recipe, but I'm pretty sure it's still served. Thankyou!!

    P.S Oh, and it was the Disney Wonder, if that helps at all :goodvibes
     
  8. Dizneydaz

    Dizneydaz DIS Veteran

    Joined:
    Jul 12, 2005
    Messages:
    10,946

    Haven't checked this thread lately. Thanks for the tuna recipe from F&W. Do you happen to have the one for the Moroccan-Beef in a Pita? My DD11 loved that one. TIA
     
  9. Tatania

    Tatania Disney Foodie

    Joined:
    Jul 26, 2007
    Messages:
    1,127
    Do you mean:

    [​IMG]
    Beef in Pita, Falafal Pita, and Baklava

    Kefta (Grilled Beef and Hummus in a Pita Pocket)
    Morocco, Epcot Food and Wine Festival 2010
    Serves 4

    For the Kefta:
    1 1/4 lb Ground Beef
    1/4 cup finely chopped Onion
    1/2 tbl finely chopped Cilantro
    1/2 tbl finely chopped Parsley
    1/4 tsp Cayenne Pepper
    1/4 tsp ground Black Pepper
    1/2 tsp Kosher Salt
    2 tsp EV Olive Oil
    1 medium Tomato, seeded and diced
    1 cup finely shredded Lettuce
    1 tbl Extra Virgin Olive Oil
    1 tsp Vinegar
    2 Pita Bread rounds halved

    Hummus
    2 cups canned Chickpeas
    2 tbl Water
    2 cloves Garlic, peeled and quartered
    3 tbl Lemon Juice
    2 tbl sesame Tahini (Sesame Paste)
    1 tsp Salt
    1/4 cup Extra Virgin Olive Oil


    For the Kefta
    1. Preheat oven to 200 degrees.
    2. Combine the beef, onion, cilantro, parsley, cayenne, salt and pepper in a large bowl. Cover with plastic wrap at room temperature for 30 minutes to allow flavors to combine (or you can refrigerate overnight).
    3. Form the meat into walnut-sized balls, then flatten. Heat the oil over medium heat in a large saute pan. Place about half the patties into the pan, making sure not to overlap, and cook about 3 minutes per side until browned and cooked through. Transfer the cooked patties to a baking sheet and keep warm in the oven while cooking the rest of the meat.

    For the Hummus
    1. Put all items except the oil into the bowl of a food processor and blend until smooth, scraping down the sides as needed, about 2 minutes.
    2. With the processor running, slowly drizzle in the olive oil and blend until very smooth. The hummus may be made up to three days in advance and kept covered and refrigerated.


    To serve:
    1. Combine the tomato, lettuce, oil and vinegar in a bowl and mix well.
    2. Open the pita pocket and spread a few tablespoons of the hummus on the inside. Divide the warm meat patties evenly among the four pockets, and top each with the tomato/lettuce mixture and serve immediately.
     
  10. Agri

    Agri DIS Veteran

    Joined:
    Oct 14, 2010
    Messages:
    1,139
    Do you have the recipe for the South Korea pork thingy with Kimchi Slaw? The name of it is escaping me right now, but I ate a ton of those things they were so yummy!
     
  11. rlovew

    rlovew Moderator Moderator

    Joined:
    Mar 12, 2006
    Messages:
    13,445
    That recipe wasn't in the book- I know becuase we were going to buy the cookbook if it was in it but I looked and it was not included.
     
  12. mickeymotto

    mickeymotto Where in the "World" am I?

    Joined:
    Sep 23, 2006
    Messages:
    907
    I'm looking for the Green Tea Pudding recipe from Tokyo Dining. Anyone know where I can find it? Love that stuff!:love:
     
  13. Agri

    Agri DIS Veteran

    Joined:
    Oct 14, 2010
    Messages:
    1,139
    Argh! Thanks. I would have made the same choice! :rotfl:

    I totally forgot to see about the cookbook before we left, but we were there for the first week and I don't remember seeing anything about one being available yet.
     
  14. TWyn

    TWyn DIS Veteran

    Joined:
    May 31, 2000
    Messages:
    644
    For those of you who love Disney recipes like I do, just wanted to let you know there is a new Disney cookbook out by Pam Brandon and the Disney Chefs. It's called Chef Mickey Treasures from the Vault & Delicious New Favorites. Here's a pic of the cover:

    [​IMG][/IMG]

    It's got a lot of yummy recipes in it. Can't wait to try some. :)
     
  15. quiltymom

    quiltymom <font color=darkorchid>Ears to you, kids!<br><font

    Joined:
    Mar 22, 2005
    Messages:
    4,232
    Wow - thanks! I'm off to check it out.
     
  16. ColoBlu6

    ColoBlu6 Mouseketeer

    Joined:
    Oct 17, 2007
    Messages:
    202
    I tried to order and I can't find the book. Can you tell me where I can buy the book. Thank you:flower3:
     
  17. TWyn

    TWyn DIS Veteran

    Joined:
    May 31, 2000
    Messages:
    644
    I ordered mine from disneystore.com a few days before Christmas. It looks like it's not listed there, now. :( Maybe they are just out of stock after the holidays. Did you try Walt Disney World mail order? I bet you can order it from there.
     
  18. ColoBlu6

    ColoBlu6 Mouseketeer

    Joined:
    Oct 17, 2007
    Messages:
    202
    No, I didn't try that, thank you for your help.... :)
     
  19. TWyn

    TWyn DIS Veteran

    Joined:
    May 31, 2000
    Messages:
    644
    You're welcome. :) Hope you can find it. :)
     
  20. newdrama12

    newdrama12 DIS Veteran

    Joined:
    Mar 30, 2010
    Messages:
    735
    Croissant Berry Pudding
    Sunshine Seasons
    The Land Pavilion, Epcot

    Ingredients:

    1.5 pounds of croissants
    24 oz heavy cream
    8 oz eggs
    6 oz sugar
    1 Tbs vanilla extract
    3 oz blueberries

    Method of Preparation:

    Mix all except the blueberries and croissants, then add blueberries and pour over croissants. Cover and bake for 40 mins at 350, remove foil and bake add'l 15-20 minutes.


    Dark Chocolate Sensation Mini-Cupcakes
    Dessert Kiosk (2010 Food and Wine Festival)
    Makes 20 miniature cakes

    Miniature Cakes
    3/4 cup butter
    2 tablespoons cocoa powder
    1 egg
    1/2 cup sugar
    1/4 cup sour cream
    3/4 cup all-purpose flour

    Chocolate Mousse
    5 ounces semi-sweet chocolate, chopped
    2 egg yolks
    1/2 cup sugar
    1 1/4 cups well chilled heavy cream
    Chocolate shavings, for garnish

    For miniature chocolate cakes:
    1. Preheat oven to 350°F
    2. Melt butter by microwaving for 45 to 60 seconds in a microwave safe bowl. Whisk in cocoa powder; cool.
    3. Meanwhile, combine egg and sugar in a large bowl. Whip with an electric mixer until light and fluffy. Add sour cream, and mix at low speed until well blended. With mixer running, add butter mixture. Mix until smooth. Slowly add flour in three batches, mixing until just smooth.
    4. Pour batter by the tablespoonful into the wells of a miniature cupcake pan.
    5. Bake for 15 minutes, or until a wooden pick inserted near the center comes out clean. Cool completely, at least three hours.

    For chocolate mousse:
    1. Place chocolate in a medium, heatproof bowl set over a saucepan of simmering water. Stir until melted; set aside. While chocolate melts, combine egg yolks and sugar in a large bowl. Whip until doubled in size and fluffy, about two minutes.
    2. When chocolate is melted, slowly add it to the egg yoke mixture, stirring until combined. Mixture may be thick and slightly stiff.
    3. Set aside to cool to room temperature. Meanwhile, whip cream in a large bowl using an electric mixer until medium peaks form. Refrigerate until ready to use.
    4. When chocolate mixture is at room temperature, add a small amount of whipped cream. Stir vigorously to lighten mixture. Working in four batches, gently fold remaining whipped cream into chocolate mixture. Cover bowl, and refrigerate for one hour.

    For serving:
    1. Put chocolate mousse in a piping bag with a medium star-shaped tip. Swirl mousse on top of each mini cupcake. Garnish with chocolate shavings. Serve immediately or refrigerate for up to one hour.

    Cooks Notes : if miniature cakes are not completely cool, the chocolate mousse will melt. To create chocolate shavings, drag a vegetable peeler along the longest side of a chocolate bar.
     
  21. newdrama12

    newdrama12 DIS Veteran

    Joined:
    Mar 30, 2010
    Messages:
    735
    Grilled Sirloin with Chimichurri Sauce and Mashed Boniato
    Argentina (2010 Food and Wine Festival)
    Serves 4

    For the chimichurri:
    1 large white onion, finely chopped
    1/4 cup finely chopped parsley
    1 teaspoon finely chopped fresh thyme
    2 Tablespoons finely chopped garlic
    1/2 teaspoon saffron threads, dissolved in 1 Tablespoon water
    1 cup white wine vinegar
    1 cup olive oil
    Coarse salt, freshly ground black pepper to taste

    Combine all ingredients in a mixing bowl. Season to taste with salt and pepper.

    For the boniato:
    1 1/2 pounds boniato, coarsely chopped
    1/4 cup salted butter, softened and cut into small cubes
    1 teapoon finely chopped garlic
    1 cup heavy cream
    Coarse salt, freshly ground black pepper to taste

    Cook boniato in a large pan of boiling salted water for 20 minutes or until tender. Drain and transfer to a mixing bowl. Mash with a fork until smooth, mixing in butter, garlic, cream. Season with salt and pepper and set aside and keep warm.

    For the sirloin:
    1 pound sirloin
    coarse sea salt

    1. Rub the sirloin with salt and grill over charcoal for 8 to 10 minutes or until desired doneness. Allow to rest for 10 minutes and carve into thin slices.

    2. To serve, divide the potatoes and beef on 4 plates, and serve chimichurri sauce on the side.


    Pear Streusel Pudding Cake
    Dessert Kiosk (2010 Food and Wine Festival)
    Makes 1 9" cake

    Pear Cake
    1/4 cup cream cheese, softened
    1/4 cup sugar
    2 tablespoons all-purpose flour
    1 egg
    1/4 cup heavy cream
    1 1/2 teaspoons melted butter
    3/4 roll of prepared sugar cookie dough
    1 cup prepared vanilla pudding
    1 can pear halves in fruit juice, drained and thinly sliced
    1 cup streusel topping (below)

    1. Using a paddle, mix cream cheese, sugar, and flour until smooth. Do not whip. Add egg, and mix until smooth. Add heavy cream and butter, mixing until smooth.
    2. Press dough into the bottom and halfway up sides of a 9 " tart or pie pan with removable bottom. Spread the vanilla pudding on top of dough evenly. Pour cream cheese mixture over vanilla pudding.
    3. Evenly placed pairs on top. Sprinkle streusel topping over pears.
    4. Bake for 50 minutes to 1 hour, or until cake feels firm to the touch and streusel is golden. Refrigerate for at least six hours, or overnight. Bring to room temperature before slicing.

    Streusel Topping
    1 cup flour
    1/2 cup sugar
    1/2 stick of butter, melted

    Combine flour and sugar in a medium bowl. Add butter. Mix with a fork until large crumbs form.


    Strawberry Angel Verrine
    Dessert Kiosk (2010 Food and Wine Festival)
    Serves 6

    Angel Food Cake
    12 egg whites
    1/2 teaspoon of Cream of Tartar
    1 1/2 cups confectioners sugar
    1 cup cake flour

    Strawberry Sauce
    6 large strawberries
    2 tablespoons water
    3 tablespoons strawberry jam

    Strawberry Angel Verrine
    Angel Food Cake cubes
    1 1/2 cups prepared vanilla pudding
    Strawberry Sauce
    6 to 12 strawberries, diced

    For angel food cake:
    1. Place egg whites in a bowl of an electric mixer. Set aside until egg whites are at room temperature.
    2. Beat egg whites at medium speed until frothy. Add Cream of Tartar. Turn mixer speed to medium-high, and whisk until medium peaks form.
    3. Meanwhile, sift confectioners sugar and flour into a large bowl. When egg whites are beaten, sprinkle 1/4 of the flour mixture over the top of the egg whites. Gently fold to incorporate. Fold in remaining flour mixture, working in 3 batches, until combined. Be very careful not to stir the mixture, or egg whites will deflate.
    4. Pour mixture into an ungreased tube panel, smoothing top. Bake for 35 minutes, or until golden brown, and top springs back when lightly touched. Turn pan upside down to cool. When cake is cool, cut into 1/2 inch cubes

    For Strawberry sauce:
    Combine strawberries and water in a blender; purée. Place purée in a medium bowl and whisk in strawberry jam.

    To serve:
    1. Spoon 1 tablespoon strawberry sauce in the bottom of a small dessert glass.
    2. Add a layer of angel food cake cubes. Add 2 tablespoons vanilla pudding, spreading to form an even layer.
    3. Top with 1 to 2 chopped strawberries, depending on size of berries. If desired drizzle each serving with any remaining strawberry sauce.

    Cook's Notes : served as a start or finish to a meal, a verrine is from the French word verre for "glass" and is composed of complementary layers in a glass. Wine glasses are ideal for serving this sweet version.
     

Share This Page