Gale Gands Baked Ricotta Custard Recipes

TRIPLE-CHOCOLATE CUSTARD

Steps:

• In a mixing bowl, whisk together the sugar, cocoa, cornstarch, and salt. In a thin stream, whisk in the milk until smooth. In a thin stream, whisk in the half-and-half until smooth. Strain the mixture through a fine sieve into a saucepan. Over medium heat, whisking the mixture constantly, bring to a boil. Boil gently for 2 minutes. Turn off the heat and stir in the bittersweet chocolate and vanilla. Fill a large bowl with ice cubes, rest the saucepan on top, and add cold water to cover the ice cubes. Let the mixture cool, stirring frequently, about 15 minutes. Fold in the white chocolate and pour the mixture into 1-cup ramekins, cups, or mugs. Refrigerate until well chilled. The recipe can be made up to 2 days in advance. Serve cold.

RICOTTA RAISIN CHEESECAKE

Steps:

• Crust: Preheat the oven to 350 degrees F. In a bowl, mix the ingredients together. Thickly butter a 9 or 10-inch springform pan and press the mixture into the bottom of the pan. Refrigerate, uncovered, while you make the filling.
• Filling: Filling: In a mixer fitted with a whisk attachment (or using a hand mixer), mix the ricotta, sour cream, egg yolks, and flour until smooth (the mixture will remain a bit grainy from the ricotta). Add the sugar, lemon juice, and vanilla and blend until creamy. Fold in the raisins.
• In a clean dry bowl, whip the egg whites until stiff but not dry. Fold them into the filling mixture. Pour into the prepared pan and bake until the top of the cake is set and dry to the touch, though still a bit soft in the center, 70 to 80 minutes. It should "shimmy" a bit when you shake the pan; it will firm up more as it cools. Let cool in the pan. The cake will deflate a bit as it cools. Cover and refrigerate the cake at least 2 hours. (Or refrigerate until ready to serve, up to 48 hours.) Remove the sides of the pan and serve cold.

GALE GAND'S TIRAMISU

Steps:

• In a mixer with the whip attachment, whip yolks and sugar until thick and pale in color (ribbon stage).
• Add mascarpone and whip until well incorporated.
• Pour water into a small bowl then pour powdered gelatin over it. Do not stir.
• Allow gelatin to absorb all of the water (about 15 minutes) then place the bowl on top of a small saucepan containing simmering water (creating a double boiler).
• Immediately turn off the heat and allow the gelatin to dissolve completely.
• In a separate bowl, whip egg whites to a soft peak, gradually add sugar, then slowly pour in dissolved gelatin.
• Whip to a stiff, glossy peak.
• Fold whites into mascarpone and yolk mixture then fold in whipped cream.
• In a separate bowl, combine espresso and kalhua.
• Soak 1 ladyfinger at a time in the espresso mixture.
• In an 8 by 10-inch pan, arrange soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered.
• Pour 1/2 of the mousse over the ladyfingers and smooth with a rubber spatula.
• Sprinkle 1/2 of the chocolate shavings over mousse.
• Create another layer and chill until set. (At least 2 hours.).
• ENJOY!

GALE GAND'S RECIPE FOR STRATA RECIPE

Steps:

• 1. Butter a 9 x 13-inch baking dish. Put the bread cubes in the dish and sprinkle them with the cheese. In a large bowl, whisk together the eggs, milk, mustard, and salt. Pour the egg mixture over the bread cubes. Sprinkle the filling ingredients over the egg mixture and fold them in gently. Cover and chill for at least 4 hours and up to 24 hours. 2. Heat the oven to 350 degrees. 3. Uncover the baking dish and bake for 60 minutes, until the mixture has puffed up slightly and is golden brown on top, and the strata doesn't shimmy with uncooked custard when you shake the pan. Tent the dish with foil if the top is browning too quickly. Let cool for 5 minutes before serving. Serve by the spoonful, using a large serving spoon.

GALE GAND'S ORANGE VANILLA PANNA COTTA

Steps:

• Slice or peel the rind off of the orange and cut into large strips. Set aside.
• Pour water into a small bowl. Slowly sprinkle gelatin over the water, allowing it to sit on top of the water. Do not stir the gelatin into the water. Let sit for about 10 minutes. The gelatin will slowly absorb the water.
• Pour the milk into a medium saucepan. Add vanilla bean and orange rind. Bring to a simmer. Remove milk from heat as soon as it begins to a simmer.
• Add gelatin mixture while stirring constantly. Stir until the gelatin is completely dissolved.* *
• Add SPLENDA® Granulated Sweetener and stir. Pour the panna cotta through a fine meshed strainer into a pitcher with a spout. Pour into 8 ramekins or dessert cups.
• Chill panna cotta, uncovered, for two hours.

GALE GAND'S - QUICK VANILLA BUTTERCREAM FROSTING

Steps:

• In a standing mixer fitted with a whisk, mix together sugar and butter.
• Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
• Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

GALE GAND'S BAKED RICOTTA CUSTARD

Steps:

• Preheat oven to 250 degrees F.
• Beat cream cheese at medium speed with an electric mixer until creamy. Add ricotta cheese; beat until blended. Gradually add SPLENDA® Granulated Sweetener, beating until blended.
• Add eggs gradually, beating until blended. Add egg white and beat until blended. Add vanilla and cream, beating until blended.
• Pour mixture into 8 (8-ounce) ramekins; place ramekins in a roasting pan. Add hot water to pan to a depth of 1 inch.
• Bake at 250 degrees F for 45 minutes or until custards are set. Custards will puff slightly and remain white. Remove from water bath and cool on a wire rack. Serve chilled or at room temperature. Garnish, if desired.