Chocolate Pavlovas with Chocolate Mascarpone Mousse Topped With Port Wine Marinated Summer Fruit

Chocolate Pavlovas with Chocolate Mascarpone Mousse Topped With Port Wine Marinated Summer Fruit
Recipe adapted from Francois Payard

The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard.

I loved this month's challenge! I opted not to do the Mascarpone Crème Anglaise that was to be drizzled over the mousse. I decided instead to top the meringue and mousse with some summer fruit, marinated in Port Wine. A perfect summer dessert. Enjoy!

Serves: 6

Recipe 1: Chocolate Meringue (for the chocolate Pavlova):

3 large egg whites
½ cup plus 1 tbsp (110 grams) white granulated sugar
¼ cup (30 grams) confectioner’s (icing) sugar
1/3 cup (30 grams) cocoa powder

Directions:

1. Place a rack in the center of the oven and preheat to 200º F (95º C) degrees. Line two baking sheets with silpat or parchment and set aside.

2. Put the egg whites in a bowl and whip until soft peaks form. Increase speed to high and gradually add granulated sugar about 1 tbsp at a time until stiff peaks form. (The whites should be firm but moist.)

3. Sift the confectioner’s sugar and cocoa powder over the egg whites and fold the dry ingredients into the white. (This looks like it will not happen. Fold gently and it will eventually come together.)

4. Fill a pastry bag with the meringue. Pipe the meringue into whatever shapes you desire. Alternatively, you could just free form your shapes and level them a bit with the back of a spoon. (Class made rounds, hearts, diamonds and an attempt at a clover was made!)

5. Bake for 2-3 hours until the meringues become dry and crisp. Cool and store in an airtight container for up to 3 days.

Recipe 2: Chocolate Mascarpone Mousse (for the top of the Pavlova base):

1 ½ cups (355 mls) heavy cream (cream with a milk fat content of between 36 and 40 percent)
grated zest of 1 average sized lemon
9 ounces (255 grams) 72% chocolate, chopped
1 2/3 cups (390 mls) mascarpone (don't forget we made this a few months ago - get the printable .pdf HERE)
pinch of nutmeg
2 tbsp (30 mls) Grand Marnier (or orange juice)

Directions:

1. Put ½ cup (120 mls) of the heavy cream and the lemon zest in a saucepan over medium high heat. Once warm, add the chocolate and whisk until melted and smooth. Transfer the mixture to a bowl and let sit at room temperature until cool.

2. Place the mascarpone, the remaining cup of cream and nutmeg in a bowl. Whip on low for a minute until the mascarpone is loose. Add the Grand Marnier and whip on medium speed until it holds soft peaks. (DO NOT OVERBEAT AS THE MASCARPONE WILL BREAK.)

3. Mix about ¼ of the mascarpone mixture into the chocolate to lighten. Fold in the remaining mascarpone until well incorporated. Fill a pastry bag with the mousse. Again, you could just free form mousse on top of the pavlova.

Recipe 3 and Assembly: Summer Fruit with Port Wine:

10-12 strawberries, hulled and chopped
1/2 cup blueberries
12 cherries
3 tablespoons sugar
3 tablespoons port wine

Directions:

1. Combine all the ingredients and let the fruit marinate for about 20 minutes before serving.

2. Pipe the mousse onto the pavlovas and spoon the fruit the top.

Grilled Shrimp, Avocado & Cherry Tomatoes with a Red Pepper, Lemon & Lime Vinaigrette

Grilled Shrimp, Avocado & Cherry Tomatoes with a Red Pepper, Lemon & Lime Vinaigrette
Recipe by Dragon

During the summer months I crave fresh, colourful and brightly flavourful foods. This dish has all that in spades. A quick and refreshing meal that is perfect for a hot summer night dinner. Enjoy!

Serves: 2

Ingredients:
1 tablespoon olive oil
20 medium-large shrimp, cleaned & peeled
1 avocado, cut into thick slices
16 multi coloured cherry tomatoes, cut into halves
Salt & pepper to taste

Vinaigrette:
1/2 red pepper, diced small
Juice and zest of one lemon
Juice and zest of one lime
1/4 cup olive oil
1 teaspoon dijon mustard
Salt & pepper to taste

Directions:
1. Toss the shrimp, tomatoes and avocado in the olive oil, sprinkle with a little salt & pepper.

2. Place the shrimp, tomatoes and avocado slices on a medium heat grill. Grill the shrimp 2-3 minutes per side. The tomatoes and avocado should only be grilled about a 1-2 minutes per side. Remove the shrimp, tomatoes & avocados from the grill and place in a large bowl.

3. Whisk together the diced red pepper, lemon juice & zest, lime juice & zest, olive oil and dijon mustard. Season with salt and pepper to taste.

4. Pour the vinaigrette over the warm shrimp, tomatoes & avocado. Serve warm.

Chocolate Chip Cookies

Chocolate Chip Cookies
Adapted from Jacques Torres

I've seen several blogger try this recipe , from the New York Times, that claims to create the perfect chocolate chip cookies. That is a pretty bold claim, no? I couldn't resist so I gave the recipe a try. Actually I gave it 3 tries. The first batch was ok but me being me, I couldn't leave "perfection" alone. ;)

I didn't change the recipe process but I did tweak the ingredients. I changed the type of chocolate used and added butterscotch chips. I also added a little more butter, less salt and a little cinnamon. Delicious? Yes. Perfection? Just about. Enjoy!

Makes: Lots! 2-3 dozen, depending on the size

Ingredients:
2 cups cake flour
1 2/3 cups bread flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1 1/2 teaspoons salt
1 1/2 cups unsalted butter
1 1/4 cups light brown sugar, packed
1 cup plus 2 tablespoons sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup milk chocolate chips
1/2 cup semi sweet chocolate chips
1/2 cup butterscotch chips

Directions:
1. Sift flours, baking soda, baking powder, cinnamon and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate and butterscotch chips in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Drop 2 tablespoons of dough into mounds onto a parchment lined cookie sheets. I made my mounds bigger by using an ice cream scoop. Space mounds about 2 inches apart. Bake until golden brown but still soft, 12-14 minutes or until light golden brown. Transfer sheet to a wire rack for 5 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

Fettucine with Peas Aparagus and Pancetta

Fettucine with Peas, Asparagus, and Pancetta
Recipe by Bon Appetit

To me, this is the perfect plate of pasta. Long noodles, fresh vegetables, cheese and pancetta. The fresh herbs really brighten this dish. I didn't change a thing...that rarely happens. :) Enjoy!

Serves: 4

Ingredients:
12 ounces fettuccine or penne
3 ounces pancetta or bacon, chopped
1 1/4 pounds asparagus, trimmed, cut on diagonal into 1-inch pieces
2 cups shelled fresh green peas, blanched 1 minute in boiling water, drained, or frozen peas (do not thaw)
1 bunch green onions, thinly sliced, white and pale green parts separated from dark green parts
2 garlic cloves, pressed
1/2 cup finely grated Parmesan cheese plus additional for serving
1/3 cup heavy whipping cream
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
1/4 cup chopped fresh Italian parsley, divided
1/4 cup thinly sliced fresh basil, divided

Directions:

1. Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.

2. Meanwhile, cook pancetta in large nonstick skillet over medium heat until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1 teaspoon drippings from skillet. Add asparagus to drippings in skillet; sauté 3 minutes. Add peas, white and pale green parts of green onions, and garlic; sauté until vegetables are just tender, about 2 minutes. Remove from heat.

3. Add vegetable mixture, 1/4 cup pasta cooking liquid, dark green parts of green onions, 1/2 cup Parmesan, cream, olive oil, lemon juice, lemon peel, half of parsley, and half of basil to pasta. Toss, adding more cooking liquid by tablespoonfuls if needed. Season with salt and freshly ground black pepper. Transfer to large bowl. Sprinkle pancetta, remaining parsley, and basil over. Serve, passing additional Parmesan cheese.

Kiwi, Honey & Lemon Sorbet

Kiwi, Honey & Lemon Sorbet
Recipe by Dragon

The hot weather has arrived! To celebrate I'll be making lots of iced treats including ice cream, gelatos and sorbets. I had kiwis in the fridge this weekend so I decided to start there. I added some honey, lemon, a touch of rum and the sorbet turned out perfect. Psst...the secret ingredient is lemon verbena. Enjoy!

Serves: 4

Ingredients:
6 kiwis, peeled and chopped
1/2 cup sugar
1/4 cup water
1/4 cup honey
2 lemon verbena leaves
2 tablespoons lemon juice
zest of one lemon
Dash of rum

Directions:
1. Bring water, sugar and honey to a boil to make simple syrup. Remove from heat, stir until sugar and honey are completely dissolved. Add lemon verbena leaves and then let cool. Remove the lemon verbena from the cooled syrup.

2. Puree the kiwis in a food processor. Add the syrup, zest, lemon juice, rum and blitz for 1 addional minute just to combine.

3. Transfer the kiwi mixture to your ice cream maker and freeze according to manufacturer’s instructions, Let it churn until you get your desired consistency.

4. Transfer the sorbet into a covered container and freeze until you're ready to enjoy it.