DELIGHTFUL page 96
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recipes for Chef Smatzny that
can be prepared in accordance
with the Jewish dietary laws:
FLOATING ISLAND
PUDDING
1 whole large egg
113 cup granulated sugar
1/3 cup unsweetened cocoa
1 cup pastry flour, sifted
3 oz. semi-sweet chocolate
2 cups heavy cream
1/2 cup apricot jam
Preheat oven to 350 °F
(810°C.) Grease 10-in. (25-cm)
springform cake pan with oil.
Line with sheet of oiled waxed
paper; set aside.
Place egg yolks and whole egg
in mixing bowl. Add 3 tbsp. (45
mL) granulated sugar and beat
with electric hand mixer 3 to 4
minutes until thick. Incorporate
cocoa using spatula.
In separate bowl, beat egg
whites until stiff. Add remain-
ing granulated sugar and con-
tinue beating to incorporated.
Heat milk in top of a metal Fold into cocoa mixture.
double broiler over direct heat,
Sift flour over cocoa mixture
until tiny bubbles form around and fold in using spatula. Pour
the edge. In small bowl, using batter into prepared mold and
rotary beater, beat egg yolks, 1/3 bake 35 minutes or until cake
cup sugar and dash salt. Slowly tests done.
beat hot milk into egg mixture.
Remove cake from oven and
Pour back into top of double boil- let cool slightly in pan. Turn up-
er.
side-down onto wire rack and
Place over gently simmering carefully remove mold. Slowly
water. (Water in lower part of peel off waxed paper. Cool com-
double boiler should not touch pletely.
upper part). Cook, stirring con-
Using long knife, slice cake
stantly, until a thin coating evenly to make 2 layers. Set
forms on metal spoon - 8 to 10 aside.
minutes. Pour immediately into
Melt chocolate in double boil-
a medium bowl. Set bowl in cold er and cool. Beat cream until
water.
quite stiff, then fold in chocolate.
To assemble cake, place bot-
When cool, add vanilla. Place
sheet of waxed paper directly on tom layer on platter and spread
surface. Refrigerate several with half of jam. Cover with lay-
hours. Meanwhile, in large elec- er of chocolate whipped cream.
tric mixer bowl, let whites warm Set top cake layer in place and
to room temperature - about 1 spread with remaining jam and
hour. Lightly butter inside of a chocolate cream. Use pastry bag
6-cup mold. Preheat oven to for decorative effect. Chill and
serve.
350F.
Meringue: At high speed, beat
whites with cream of tarter and
salt until foamy. Beat in 1/2 cup WHITE CHOCOLATE
sugar, 2 tablespoons at a time; MOUSSE
beat after each addition. Beat Yield 4-6
until stiff peaks form when bat-
ter is slowly raised. Spoon into 1/2 pint whipped topping
mold. Press to remove air pock- 1/2 pint heavy cream
4 soup spoons powdered sugar
ets.
Place in deep pan. Add boil- 1/2 lb. white chocolate (melted
Whip heavy cream with pow-
ing water 1 3/4 inches deep.
dered
sugar till stiff. Combine
Bake uncovered, 25 minutes, or
until knife inserted in center whipped topping heavy cream
comes out clean. Cool on rack 5 and chocolate. Then pipe into
minutes. Spoon custard into dessert glasses, sprinkle with
serving dish. With spatula, grated white chocolate.
loosen edge of mold. Unmold on
custard.
PRALINE CREAM PIE
Sprinkle 1/4 cup sugar over
bottom of small heavy skillet. Yield 4-6
With spoon, stir occasionally
9" pie shell with dough
over low heat until sugar turns (1) unbaked.
to a golden syrup. Slowly stir in 8 whole eggs
hot water; stir to melt sugar. 6 Tbs of brow sugar
Spoon over meringue. Refriger- 8 Tbs praline liqueur
ate 1 hour. Decorate with 1/2 pint heavy cream
Whip eggs till creamy, then
berries. Serves 8.
add brown sugar and whip fur-
ther for about 10 minutes till
CHOCOLATE LAYER
sugar is dissolved. Then add
CAKE
whipped heavy cream and stir
till smooth texture, flavor with
praline liqueur and fill in pie
Serves 8 to 10
shell. Bake for about 30 minutes
10 large eggs, separated
at 290 F.
Custard Sauce
2 cups milk
4 egg yolks
1/3 cup sugar
dash salt
3/4 teaspoon vanilla extract
Meringue
4 egg whites (1/2 cup)
1/8 teaspoon cream of tartar
dash salt
1/2 cup sugar
boiling water
Carmel Syrup
1/4 cup sugar
1/4 cup hot water
8 large strawberries, washed
with hulls left on