Bagatelle
Source of Recipe
Linda K. Leone -Nov 1966
Recipe Introduction
This is the recipe as I first made it, however you can use any combination of fruit-fresh or soaked, custards, puddings and jellos as desired. whipped cream or not. Ice cream if desired, etc....Ladyfingers if desired (or even cookies)
List of Ingredients
Angel food cake
brandy soaked fruit, drained, or fresh strawberries and blueberries
custard (or Zabaglione)
Whipped cream
French vanilla ice cream
spun sugar dome: form into a lacy dome by drizzling the hot spun sugar over an inverted, oiled bowl or other desired shape. Then let cool until the sugar is solid and hold its shape. Don't work spun sugar on a rainy day, it picks up humidity.
Recipe
Tear up angel food cake for bottom layer in the glass trifle dish. Scatter the brandy soaked fruit over that layer. (not too much).
The fruit may be done in advance, simply keep a jar in which you put fruit of your choice and keep it submerged below the level of brandy. (vodka, or other alcohol may be substituted)This could take from 3 days, up to 6 months to be ready. Some berries and fruits are ready in 3 weeks. Or use fresh fruits and a little brandy drizzled over each fruit layer.
Next layer will be some custard poured over the layers in the bowl. Reserve some for next layer.
Custard;
1/2 cup sugar
3 tablespoons cornstarch
1/2 teaspoon salt
4 egg yolks
3 cups milk
2 tablespoons butter or margarine
2 teaspoons vanilla extract
Bring first 5 ingredients to a boil in a heavy saucepan over medium heat (about 20 minutes), whisking constantly until thickened.
Remove from heat.
Stir in butter and vanilla.
Zabaglione Recipe
6 egg yolks
1/3 cup sugar
3/4 cup Port wine
1 teaspoon grated lemon peel
Vanilla extract
1 cup heavy cream, whipped
Place egg yolks, and sugar in a bowl. Add grated lemon peel and a drop of vanilla extract to the yolk mixture. Pour in the port wine.
Half-fill a pot with water, bring the water to a simmer and reduce the heat to low. Set the pan or bowl containing the custard mixture over the water; the bottom of the bowl should not touch the water. Whisk the custard mixture, making sure that the water does not boil. This ensures that a gentle, even heat thickens the mixture without curdling it. Whisking traps air in the yolks for a light, fluffy mixture.
Continue whisking for about 10 minutes, until the mixture triples in volume, froths up and becomes pale. When it reaches the desired consistency, take the container of custard out of the pot. Slightly thickened, the custard can be used as a sauce. Longer cooking will thicken the custard further, giving it the texture of mousse. Continue whisking for a minute or two to prevent the custard from sticking to its container.
Serve the custard while still warm, or, if you want to serve it cool as we do, set it aside for about 15 minutes. Whisk heavy cream until it forms soft peaks; add the whipped cream to the cooled custard and use a whisk to gently fold them together. Reserve some of the whipped cream to serve on top.
Continue layering until you have 2 layers of cake, fruit, custard, and whipped cream. Place a scoop of ice cream for each person being served on top and cover with the spun sugar dome.
To serve crack the spun sugar dome with a sharp rap so it splinters over the dessert. Dip out the dessert so each serving has layers of the cake, fruit, custard, etc....and some of the spun sugar.
If prepared ahead, chill the layers in the bowl, minus the ice cream and candy dome. Keep the spun sugar dome at room temperature and away from moisture or it will begin to melt. (Anything above 50-60 percent humidity) Assemble just before serving. Sugar candies are not a good idea to make on a rainy or very humid day.
How To Make Spun Sugar;
2 cups granulated sugar
1/2 cup water
1/2 teaspoon corn syrup
butter
Coat the outside of a large bowl with butter, Judge the size of bowl needed, by how many servings there will be. Preferably to fit the top of the dish being used. Set it upside down on a work surface covered with butcher paper. (it gets messy). Well oil the bowl so the sugar dome will easily release. A bowl larger at the top then the bottom is ideal.
Place the sugar, 1/2 cup water, and corn syrup in a heavy-bottomed saucepan, over low heat. Stir occasionally until sugar is dissolved. Raise heat to high and bring mixture to a boil. Continue cooking until the temperature registers 310°F (hard-crack stage) on a candy thermometer. Remove from heat, and briefly plunge the saucepan into ice water to stop the cooking. Let stand to thicken slightly, about 1 minute.
Dip a fork or balloon whisk (preferably one that has had the wires cut off at the bottom to leave many straight equal-length wires) into the sugar syrup and wave back and forth to draw out long, fine, threadlike strands over the bowl. turn the bowl and repeat to make a mesh pattern. The syrup will begin hardening almost immediately.
Makes about 2 cups of sugar sirup.
Tip: Create other designs when you get the hang of it, for decorating cakes and desserts.
Other fruits may be used. Don was fond of peaches in his.
|
|
member logon
