Innholdsfortegnelse for #2 May/June Summer Desserts i Southern Lady

White Chocolate Pineapple Mousse MAKES 8 SERVINGS 1 (20-ounce) can crushed pineapple, undrained 1 (3.3-ounce) box white chocolate instant pudding mix 1¾ cups heavy whipping cream 1 (4-ounce) bar white chocolate, very finely chopped Garnish: white chocolate curls, crushed butter cookies 1. In a medium bowl, combine pineapple and pudding mix. Let stand for 5 minutes. 2. Add cream to pineapple mixture; beat with a mixer at medium-high speed until stiff peaks form. Fold in chopped chocolate. Garnish with chocolate curls and crushed cookies, if desired. Lemon Pound Cake with Limoncello Cream and Fresh Berries MAKES 10 TO 12 SERVINGS 2 cups sugar ½ cup all-vegetable shortening ½ cup unsalted butter, softened 4 teaspoons lemon zest 5 large eggs 2 cups all-purpose flour ¼ teaspoon salt ½ cup milk 1…

Fresh Strawberry Pie MAKES 1 (9-INCH) DEEP-DISH PIE ½ (14.1-ounce) package refrigerated piecrusts 1 (6-ounce) box strawberry gelatin 1½ cups sugar ¼ cup cornstarch 1½ cups water 4 teaspoons orange zest 2 (1-pound) containers fresh strawberries, halved Sweetened whipped cream 1. Preheat oven to 450°. 2. On a lightly floured surface, unroll crust. Roll dough into a 12-inch circle. Transfer to a 9-inch deep-dish pie plate, pressing into bottom and up sides. Fold edges under, and crimp as desired. Prick bottom and sides of crust with a fork. 3. Bake until lightly browned, 10 to 12 minutes. Let cool completely. 4. In a medium saucepan, whisk together gelatin, sugar, and cornstarch. Add 1½ cups water and zest, whisking to combine. Bring to a boil over medium-high heat, and cook for…

Orange Custard Bars MAKES ABOUT 18 Crust:  1 cup unsalted butter, softened ½ cup sugar 2 cups all-purpose flour ¼ teaspoon kosher salt Filling: 8 large eggs, room temperature 3 cups sugar 2 tablespoons orange zest 1 cup fresh orange juice 2 tablespoons orange liqueur* 1 tablespoon elderflower liqueur* 1 cup all-purpose flour Confectioners’ sugar, for dusting Garnish: fresh mint 1. Preheat oven to 350°. 2. For crust: In a large bowl, beat butter and sugar with a mixer at medium-high speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. 3. In a medium bowl, whisk together flour and salt. Reduce mixer speed to low. Gradually add flour mixture to butter mixture, beating just until combined. Gather dough into a ball, and shape into a disk.…

Cantaloupe Sorbet MAKES ABOUT 2 QUARTS 1 cup sugar½ cup light corn syrup½ cup fresh lime juice1 bunch fresh mint1 large cantaloupe, peeled, seeded, cubed¼ teaspoon kosher salt 1. In a medium saucepan, bring sugar, corn syrup, and lime juice to a boil over medium-high heat, stirring frequently, until sugar is dissolved, about 2 minutes. Remove from heat, and add mint. Let cool for 30 minutes. Discard mint. 2. To the pitcher of a blender, add cantaloupe and salt. Blend until smooth. Add syrup mixture, blending to combine. 3. Pour mixture into the container of an ice cream freezer. Freeze according to manufacturer’s instructions. Transfer to an airtight container, and freeze until firm, about 3 hours. Freeze for up to 3 weeks. Icebox Mocha Tart MAKES 10 TO 12 SERVINGS…