BEST STRAWBERRY DAIQUIRI
A frosty blender full of strawberry-citrus slush. You will enjoy this with or without the rum!
Provided by TBOND
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- In a blender, combine ice, sugar and strawberries. Pour in lime juice, lemon juice, rum and lemon-lime soda. Blend until smooth. Pour into glasses and serve.
Nutrition Facts : Calories 109.5 calories, Carbohydrate 16.3 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.4 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 6.5 mg, Sugar 13.6 g
STRAWBERRY DACQUOISE
A dacquoise is a dessert made with nut-flavored meringues layered with various fillings. Do not assemble this dacquoise more than four hours ahead or it will become soggy. Meringues can be made up to one week ahead. Wrap tightly in plastic and store
Categories dessert recipe strawberry dessert strawberry dacquoise dacquoise recipe gourmet dessert
Time 3h15m
Yield 1
Number Of Ingredients 10
Steps:
- In food processor with knife blade attached, or in blender at medium speed, blend pecans, cornstarch, and 3/4 cup confectioners' sugar until pecans are finely ground.
- Line large cookie sheet with foil. With toothpick, outline three 13-inch by 4-inch rectangles on foil. Spray lightly with nonstick cooking spray.
- Preheat oven to 275 degrees F. In large bowl, with mixer at high speed, beat egg whites and cream of tartar to soft peaks. Sprinkle in 3/4 cup confectioners' sugar, 2 tablespoons at a time, beating well after each addition until sugar completely dissolves and whites stand in stiff glossy peaks.
- With rubber spatula, carefully fold ground pecan mixture into egg-white mixture. With metal spatula, spread one-third of meringue inside each rectangle on cookie sheet. Bake meringues 1 hour. Turn oven off; leave meringues in oven 1 1/4 hours to dry.
- Cool meringues on cookie sheet on wire rack 10 minutes. Carefully peel foil from meringues and cool completely. Store in airtight container at room temperature (to prevent sogginess) until ready to assemble.
- In 2-quart saucepan with potato masher or fork, mash quick-thaw strawberries with their syrup. Sprinkle gelatin evenly over crushed strawberries; let stand 5 minutes to soften gelatin. Place saucepan over medium heat and cook strawberry mixture 2 to 3 minutes until gelatin dissolves completely, stirring constantly. Pour mixture into small bowl; chill over bowl of ice about 15 minutes, stirring occasionally, until mixture thickens slightly to the consistency of egg whites.
- In small bowl, with mixer at medium speed, beat heavy or whipping cream and remaining 3 tablespoons confectioners' sugar until stiff peaks form. Gently fold in thickened strawberry mixture.
- On serving plate, place 1 meringue layer; spread with one-third of strawberry-cream filling. Repeat with remaining meringue layers and strawberry filling, ending with strawberry filling.
- Refrigerate dacquoise 4 hours to soften meringue layers for easier cutting.
- To serve, hull strawberries. Cut one-third of strawberries in half; slice remaining berries. Arrange remaining halved and sliced berries on top of dacquoise. Dust with confectioners' sugar, if you like.
Nutrition Facts : Calories 400 calories
LEMON AND FRESH STRAWBERRY DACQUOISE
Steps:
- For Meringue Layers: Preheat oven to 275 degrees F.
- Line 2 baking sheets with kitchen parchment cut to fit. On each of the pieces of parchment, draw 2 (8-inch) circles using a cake pan as a guide. Turn the parchment over with drawing face down on the pan. You should be able to still see the circles. Set aside.
- In a mixing bowl, beat together egg whites, salt, and cream of tartar with an electric mixer on high speed until soft peaks are formed. Still beating on high speed, gradually add sugar and strawberry extract until the whites form stiff, but not dry, peaks.
- Divide the meringue among the 4 circles drawn on the parchment. Using a rubber spatula, spread meringue to the edges of the circles. Bake in oven for 50 minutes. When meringues are done baking, turn off the oven leaving the meringues inside to dry.
- For Lemon Filling: In a medium mixing bowl, whisk to combine nonfat milk, lemon pudding mix, and lemon zest. Whisk continually for 2 minutes until filling mixture starts to thicken. Cover with plastic wrap and refrigerate for at least 1 hour.
- For Strawberry Filling: In another medium mixing bowl, gently fold sliced strawberries into 1/2 container of whipped topping. Cover with plastic wrap and refrigerate until ready to assemble dacquoise.
- Assembly: For best results, assemble dacquoise right before serving. Place 1 meringue circle on a cake plate. Evenly spread half of the lemon filling. Top with another meringue circle and spread with strawberry mixture. Repeat with another meringue circle and lemon filling. Place final meringue circle and top with remaining whipped topping. Garnish with mint sprig and fresh strawberries.
LEMON AND FRESH STRAWBERRY DACQUOISE
Provided by Sandra Lee
Time 1h16m
Yield 12 servings
Number Of Ingredients 13
Steps:
- For Meringue Layers: Preheat oven to 275 degrees F.
- Line 2 baking sheets with kitchen parchment cut to fit. On each of the pieces of parchment, draw 2 (8-inch) circles using a cake pan as a guide. Turn the parchment over with drawing face down on the pan. You should be able to still see the circles. Set aside.
- In a mixing bowl, beat together egg whites, salt, and cream of tartar with an electric mixer on high speed until soft peaks are formed. Still beating on high speed, gradually add sugar and strawberry extract until the whites form stiff, but not dry, peaks.
- Divide the meringue among the 4 circles drawn on the parchment. Using a rubber spatula, spread meringue to the edges of the circles. Bake in oven for 50 minutes. When meringues are done baking, turn off the oven leaving the meringues inside to dry.
- For Lemon Filling: In a medium mixing bowl, whisk to combine nonfat milk, lemon pudding mix, and lemon zest. Whisk continually for 2 minutes until filling mixture starts to thicken. Cover with plastic wrap and refrigerate for at least 1 hour.
- For Strawberry Filling: In another medium mixing bowl, gently fold sliced strawberries into 1/2 container of whipped topping. Cover with plastic wrap and refrigerate until ready to assemble dacquoise.
- Assembly: For best results, assemble dacquoise right before serving. Place 1 meringue circle on a cake plate. Evenly spread half of the lemon filling. Top with another meringue circle and spread with strawberry mixture. Repeat with another meringue circle and lemon filling. Place final meringue circle and top with remaining whipped topping. Garnish with mint sprig and fresh strawberries.
LEMON AND FRESH STRAWBERRY DACQUOISE
Recipe courtesy Sandra Lee on the food network. A simple but elegant dessert to present to company or for a family holiday get together.
Provided by Nana Lee
Categories Strawberry
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- For Meringue Layers:
- Preheat oven to 275ºF.
- Line 2 baking sheets with kitchen parchment cut to fit.
- On each of the pieces of parchment, draw 2 (8-inch) circles using a cake pan as a guide.
- Turn the parchment over with drawing face down on the pan.
- You should be able to still see the circles. Set aside.
- In a mixing bowl, beat together egg whites, salt, and cream of tartar with an electric mixer on high speed until soft peaks are formed.
- Still beating on high speed, gradually add sugar and strawberry extract until the whites form stiff, but not dry, peaks.
- Divide the meringue among the 4 circles drawn on the parchment.
- Using a rubber spatula, spread meringue to the edges of the circles.
- Bake in oven for 50 minutes.
- When meringues are done baking, turn off the oven leaving the meringues inside to dry.
- For Lemon Filling:
- In a medium mixing bowl, whisk to combine nonfat milk, lemon pudding mix, and lemon zest.
- Whisk continually for 2 minutes until filling mixture starts to thicken.
- Cover with plastic wrap and refrigerate for at least 1 hour.
- For Strawberry Filling:
- In another medium mixing bowl, gently fold sliced strawberries into 1/2 container of whipped topping.
- Cover with plastic wrap and refrigerate until ready to assemble dacquoise.
- ASSEMBLY:
- For best results, assemble dacquoise RIGHT BEFORE SERVING.
- Place 1 meringue circle on a cake plate.
- Evenly spread half of the lemon filling.
- Top with another meringue circle and spread with strawberry mixture.
- Repeat with another meringue circle and lemon filling.
- Place final meringue circle and top with remaining whipped topping.
- Garnish with mint sprig and fresh strawberries.
Nutrition Facts : Calories 158.8, Fat 4.6, SaturatedFat 2.8, Cholesterol 15.9, Sodium 96.4, Carbohydrate 26.3, Fiber 0.3, Sugar 25, Protein 3.7
ALMOND DACQUOISE WITH STRAWBERRY ICE CREAM
Categories Berry Egg Dessert Bake Strawberry Almond Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 14
Steps:
- Make meringue layers:
- Preheat oven to 275°F and line 2 large baking sheets with parchment paper. Trace three 12- by 4-inch rectangles on parchment (2 on one sheet, at least 2 inches apart, and 1 on the other), then turn over.
- Pulse together almonds, 2 tablespoons sugar, and cornstarch in a food processor until finely ground, being careful not to grind to a paste.
- Beat whites with standing electric mixer at medium speed until foamy. Beat in cream of tartar and a pinch of salt, then gradually beat in remaining 3/4 cup sugar, vanilla, and almond extract. Increase speed to high and beat until meringue holds stiff, glossy peaks.
- Fold ground almonds gently but thoroughly into meringue in 3 batches. Spread evenly onto rectangles on parchment with a small metal spatula, filling them in. (As mixture bakes, meringue will spread slightly outside lines.)
- Bake meringue layers in upper and lower thirds of oven, switching position of sheets halfway through baking, until firm and pale golden, 1 hour to 1 hour and 10 minutes total. Slide meringue layers, still on parchment, onto racks, then cool completely and peel off paper.
- Fill and assemble dacquoise:
- Place 1 meringue layer on a platter and spread 1 1/2 cups ice cream evenly on top with cleaned spatula. Top with second meringue layer, then with remaining 1 1/2 cups ice cream. Top with third meringue layer, then trim edges of dacquoise with a serrated knife to make even.
- Wrap in plastic wrap and foil and freeze at least 3 hours and up to 2 days.
- Decorate dacquoise:
- Just before serving, trim and thinly slice strawberries and arrange decoratively over dacquoise.
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