Real African Dishes: [MC-AllEthnic-Recipes] Almond Dacquoise with Passion Fruit and Pomegranate Seeds [2 Attachments]

Friday, May 13, 2011

[MC-AllEthnic-Recipes] Almond Dacquoise with Passion Fruit and Pomegranate Seeds [2 Attachments]

[Attachment(s) from teresa and dave included below]

* Exported from MasterCook *

Almond Dacquoise with Passion Fruit and Pomegranate Seeds

Recipe By :Lucy Waverman

Serving Size : 8 Preparation Time :0:00

Categories : dessert not sent

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Meringue

8 egg whites

1/2 tsp salt -- (2 mL)

1 1/2 cups sugar -- (375 mL)

1 tsp white vinegar -- (5 mL)

2 cups almonds -- (500 mL) chopped toasted

1 tsp cornstarch -- (5 mL)

2 tbsp icing sugar -- (25 mL)

Filling

4 passion fruit -- halved

1 cup mascarpone cheese -- (250 mL)

1/4 cup icing sugar -- (50 mL)

1 cup whipping cream -- (250 mL)

1 cup pomegranate seeds -- (250 mL)

Almond Brittle

1. Preheat oven to 350°F (180°C).

2. Place parchment paper large enough to drape over sides on a large
rectangular baking sheet or jelly-roll pan.

3. Place egg whites and salt in the bowl of an electric mixer and beat until
frothy. Slowly beat in sugar a few tablespoons at a time. Beat mixture until
thick and glossy. Beat in vinegar.

4. Combine almonds and cornstarch and fold into mixture. Scoop onto
parchment paper and smooth into each corner. Level top. Bake for 20 minutes
or until mixture is browned on top.

5. Turn out onto a tea towel dusted with icing sugar. Cool a little and
gently remove parchment paper.

6. Scoop passion fruit pulp into a bowl and beat into mascarpone along with
2 tbsp (25 mL) icing sugar.

7. Whip cream with remaining sugar until it holds its shape. Fold into
mascarpone along with pomegranate seeds, Spread over meringue. Roll up from
the short side like a jelly roll. Decorate the plate with almond brittle
(recipe follows). Cut in slices and serve.

Copyright:

"Holiday 2007"

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Per Serving (excluding unknown items): 726 Calories; 41g Fat (48.4% calories
from fat); 14g Protein; 83g Carbohydrate; 6g Dietary Fiber; 60mg Cholesterol
219mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Fruit; 0
Non-Fat Milk; 7 1/2 Fat; 4 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Almond Brittle

Recipe By :Lucy Waverman

Serving Size : 0 Preparation Time :0:00

Categories : dessert not sent

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup granulated sugar -- (250 mL)

1 tbsp corn syrup -- (15 mL)

1/2 cup water

1/2 cup toasted almonds -- (125 mL)chopped

1. Line a baking sheet with parchment paper.

Combine sugar, corn syrup and water in a small, heavy-bottom saucepan and
cook over medium-high heat for about 12 minutes or until syrup becomes an
amber colour or until a sugar thermometer reads 320°F (160°C). The colour
will darken once off the heat.

2. Quickly stir in almonds and pour onto prepared cookie sheet to cool and
harden. Break into pieces and serve alongside the dacquoise.

Description:

"Brittle is not easy to make but this simple recipe gives you a good
result. If the syrup is not boiled quite long enough the brittle will be
chewy—still okay."

Copyright:

"Holiday 2007"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1250 Calories; 36g Fat (24.8%
calories from fat); 14g Protein; 232g Carbohydrate; 8g Dietary Fiber; 0mg
Cholesterol; 38mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 6
1/2 Fat; 14 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0