Today we had Pastry Chef, Heather Bertinetti on the show from the Crown in NYC.  She shared some of the delicious desserts from the Crown along with a couple fun recipes for you to try this Valentine’s Day. You’re welcome!

Cosmo Radio Recipes

Crown Valentines dessert: Eton Mess(Recipes as follows)

Meringue Cookies   Step 1

4ea Egg Whites

Pinch of salt

1 1/3C Granulated Sugar

2tsp-Lemon Zest

2tsp-Vanilla Extract

-Preheat the oven to 200*F. Whip the egg whites with the sugar, zest and vanilla until stiff peaks.  Pipe into discs and Bake for 2 hours.

Vanilla Cream Step 2

Pastry Cream:

231g-Milk

60g-Sugar

1/2T-Vanilla Extract

½-Vanilla Bean

-Bring all the above ingredients to a boil and temper in:

60g-Sugar

45g-Cornstarch

4ea-Yolks

1/2T-All Purpose Flour

-Add the above ingredients to the hot mixture and whisk until thickened and “paste-like”

40g-Butter-Add at the end and stir to combine and melt. Lastly refrigerate for at least 3 hours.

After the Pastry Cream has cooled whip 1/2C of Heavy cream to medium peak and fold into the cream.

 

 

 

 

Macerated Strawberries  Step 3

2pints – Strawberries Diced

1/2c – Pomegranate Juice

1/2c – Granulated Sugar

Pinch of salt

-Mix all the ingredients together and let sit.

To assemble the Eton Mess:

Pipe the vanilla cream on the discs. Next add the fruit in the middle and repeat the process 2 more times ending on Meringue. Top with some whipped cream, white chocolate shavings and enjoy!

 

The Lion Dessert: Red Velvet Macaroon Ice Cream Sandwich

Red Velvet Macaroons

For the TPT (tant pour tant)
300 grams almond flour
300 grams confectioner’s sugar
110 grams aged egg whites
1/2 teaspoon cocoa powder
red food coloring

Sift together the almond flour and confectioner’s sugar. Mix in the egg whites to create the “mass” (mixture will be very thick). Add in your desired amount of red food coloring and mix well.

For the Italian meringue:
300 grams granulated sugar
75 grams water
110 grams aged egg whites

Bring water and sugar to a boil until it reaches 239F on a candy thermometer. Start whipping your egg whites in a stand mixer to soft peaks once your sugar/water mixture reaches 239F. Continue boiling your sugar/water mixture while simultaneously whipping your egg whites.

Once the sugar/water mixture reaches 245F, remove from the stove and let bubbles settle. Turn your mixer to low-medium speed and slowly pour in your sugar syrup mixture while continuing to beat the whites. Beat until you get soft peaks. Preheat your oven to 350F

Fold in 1/4 of your meringue mixture into the TPT “mass” to lighten the mixture. Gently fold in the remaining meringue until the mixture. Transfer to two pastry bags with a plain tip. Pipe onto parchment-lined baking sheets and bake at 350F for 12-20 minutes.

To Assemble:

Buy some vanilla or preferably cream cheese ice cream and sandwich in-between two cookies.

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