Raspberry Cream Meringue

 

Raspberries are a favourite summer fruit. We have a short row of canes and they produce small, but flavourful berries. It's been a bumper crop this year. I took this dessert to a dinner party with friends, and made it again later the same week to serve to guests here. 

The recipe is a mashup of ideas taken from here and there. Although there are several steps, it's easy to make and can be done ahead. In fact, it's best if the meringue and filling are put together several hours before serving to allow for the meringue to soften slightly. It's good the next day, too, if there is any leftover. 

The filling is white chocolate with a bit of yogurt, mixed with whipped cream. It's creamy with a bit of tang, and is good by itself with some fresh fruit.

Meringue:

4 egg whites, room temperature

1 cup granulated sugar

1/8 teaspoon cream of tartar

dash of salt

1/4 teaspoon pure vanilla

Preheat oven to 225 degrees Fahrenheit. Line two baking sheets with parchment paper. Trace an 8 or 9 inch circle on each sheet, flipping the paper after tracing so that the pencil lead doesn't come into contact with the meringue. 

Beat egg whites, salt, and cream of tartar in a grease-free bowl until foamy. Gradually add the granulated sugar, a little bit at a time until stiff peaks form. Beat in vanilla. 

Evenly divide meringue and pile onto the parchment paper circles. Smooth until flat. The circles can have a bit of an edge built up, but don't pile it high in the centre. 

Bake for 2 hours or until crisp. Turn off oven and allow meringues to cool completely in the oven, about 2 more hours. 

Filling: 

6 ounces white chocolate, chopped

3 Tablespoons water

1/4 cup plain yogurt

4 teaspoons fresh lemon juice

1 cup chilled whipping cream

Melt the chocolate with the water. Cool slightly and add the yogurt and lemon juice. 

Whip the cream to soft peaks. 

Combine the chocolate mixture with the whipped cream. I beat them together for a smooth mixture. 

To assemble:

Meringues

Filling

Raspberries

Mint Leaves

Place about 1 tablespoon of filling on a flat plate to act as glue for the meringue. Top with one meringue. Spread 1/2 of the filling over and cover with fresh raspberries. Dot a bit more topping on the raspberries, then top with the second meringue. Spread over the remaining filling. Add more raspberries and decorate with mint leaves. 

Cover and chill for 2-4 hours before serving. 

Raspberries are delicious, but this would be equally good with fresh strawberries or any other summer fruit. 

Chocolate Mousse Frozen Cheesecake

 

In the summertime, having a frozen dessert in the freezer is like money in the bank. Easy to pull out for company or a treat on a hot night, somewhat lighter than ice cream, and delicious besides. Favourite frozen desserts of mine are Fudgesicles (great for the younger crowd), Lemon Mousse Loaf, Strawberry Squares, and this Frozen Chocolate Mousse Cheesecake. It goes together quickly and can be served with fresh berries, a fruit sauce, or as in the photo above, with a spoonful of cherry pie filling. 

Frozen Chocolate Mousse Cheesecake

Crust:

1 cup chocolate wafer crumbs

1/4 cup melted butter

Line a 9-inch springform pan with parchment paper. Combine the melted butter and wafer crumbs. Press into bottom of pan. Bake at 350 degrees for 10 minutes. Cool completely.

Filling:

8 oz cream cheese

2 beaten egg yolks

1/4 cup sugar

1 cup chocolate chips, melted

2 egg whites

1/4 cup sugar

2 cups whipping cream

Blend cream cheese, egg yolks, 1/4 cup sugar, and melted chocolate chips. 

Beat egg whites until foamy, then add 1/4 cup sugar and beat until stiff and glossy. Fold into the cream cheese mixture by hand.

Whip cream until soft peaks form. Fold cream into the cream cheese mixture. Pour into prepared pan. 

Cover with aluminum foil and freeze. Remove from freezer 1.5 - 2 hours before serving. 

Options:

- Save some of the whipped cream to spread on top of the chocolate cheesecake before freezing.

- Use more of the chocolate wafers and stand them on edge around the pan before baking the crust. 

Broccoli Soup

 

A lovely, healthy soup with the goodness of lots of vegetables. I can eat soup every day and never tire of it. This one comes together quickly and with some bread, and/or a salad, is a full meal. I use frozen broccoli when fresh is expensive, and find no difference in the soup. The carrots mellow and sweeten the broccoli a little.

Broccoli Soup

1 Tablespoon olive oil

1 yellow onion, diced

2 cloves garlic, coarsely chopped

2 medium carrots, diced

500 grams (1 pound) of broccoli, fresh or frozen

4-6 cups chicken stock

salt and pepper to taste

crumbled blue cheese for serving, if desired

Heat the olive oil in a soup pot, gentle saute the onion and garlic until tender. Add the carrots, broccoli, and chicken stock. Bring to a simmer and cook until all the vegetables are tender, 20-30 minutes. Use an immersion blender to puree the mixture, then season to taste.