Peppering you with the good things in life!
You will be amazed at how many uses you find for pastry cream. Use it between layers of cake, as the filling in Boston Cream pies, as the filling in eclairs and cream puffs. Use it in all sorts of pastries including napoleons. I like to …
Strawberry Rhubarb Compote 4 c rhubarb, peeled and cut into chunks 5 c strawberries, hulled and sliced 8 oz orange juice 3/4 c sugar 1 T agave syrup (can substitute honey or corn syrup) 1/4 t fresh cracked black pepper 2 fresh or 1 dried …
This is an excellent way to make an individual cheesecake dessert. Perfect for dinner parties or when you don’t what a whole cheesecake calling your name day in and day out until it is gone. Freeze the individual portions and take one out when you need a fix.
Cheesecake Brûlée
Use the Ultimate Cheesecake recipe to make a full-size cheesecake. Make sure to chill thoroughly before continuing with the next step.
Using a biscuit cutter, cut individual cakes from the full-size cheesecake. I use no-stick spray on the inside and outside of the cutter to aid in removing the cheesecake from the cutter. I get 8 individual cakes from a full-size one. Everything that is left over makes for great samples for the family – don’t want them eating the pretty ones! Refrigerate or freeze until ready to use. Remove from the freezer approximately 2 hours before serving.
Just prior to serving, sprinkle the top of the cheesecake with granulated sugar. Use about 1 teaspoon of sugar per cheesecake and spread it around the top as uniformly as possible. Using a kitchen torch, carefully caramelize the sugar using caution not to burn the sugar or set the cheesecake on fire. Serve with fresh whipped cream and your favorite fresh fruit or compote.