Grapefruit Posset with Campari Gelee (Confectionery Funnel Giveaway)

Grapefruit Posset | Zoebakes 07

This is a Posset. It has been around for a very long time, but chances are you’ve never heard of it. It is like a perfectly executed panna cotta, in texture and taste, but it is made without the gelatin. There is no fear that you will end up with creamy jello because you added too much gelatin. As a result you have to serve it in a cup because it’s so perfectly soft and it can’t hold its shape if inverted onto a plate. I’m smitten with this dessert and believe in my heart of hearts that it will become the next big thing in restaurants. Well, it should be at least.

Grapefruit Posset | Zoebakes 09

The creamy posset really needs no accessories, so you can serve it all by itself. But, I wanted to layer on the grapefruit flavor, so I made a bed of pound cake and then topped it with a grapefruit and Campari gelee. It is very rich, but the grapefruit and slight bitterness of the campari create a sophisticated “creamsicle” that is super refreshing.

Details below for the Rosle Confectionery Funnel giveaway.


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Grapefruit Pound Cake

Grapefruit Pound Cake 02 | ZoeBakes

This is the most awkward time of year for produce. Our expectation in winter is that we have to rely on imported or frozen fruit, if we want anything other than snow to eat. During the summer we have all kinds of local options and even take them for granted by August. Right now, at least in MN, we’re watching the buds come out on the trees, the crocuses are popping up and we’re hopeful that it won’t snow again. But, it will. There is nothing but tasteless berries and wooden imported fruit at the grocery store. But, thankfully there is always citrus to cheer us up. It is not local in MN, although with our new classification of growing zone 5, it may just be a matter of time before I grow my own. But, unlike imported berries and stone fruits, citrus travels well and is juicy and delicious when it gets to us. I adore grapefruit. I think it is often overlooked; giving up the stage to its more popular cousins, oranges, limes and lemons. It is a more subtle, less sweet or tart than any of those. It makes great mamosas too. I digress.

This pound cake is based on a recipe from David Lebovitz’s “Ready for Dessert.” I’ve made his orange or passion fruit pound cake many times, but I like it even better with grapefruit. I also swap out the butter for a light olive oil. It is a wonderful rich flavor, but also creates a soft, moist crumb that lasts well for several days. Unlike butter, which gets a stiff crumb after just a couple days. Having said that, I’ve made it with butter as well and it never, ever lasts long enough to worry about the crumb on the second day. (more…)

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Sorbet 101 – a trick to getting a smooth sorbet from any juice!

One of the reasons I went to culinary school, after working in professional kitchens for a few years, was to have an understanding of why my recipes didn’t always work. Things would succeed if I followed the recipe to the letter, but if I played or strayed at all they would have as much chance of being a disaster as they did a winner. In culinary school I learned enough about food science to be able to play with recipes or create my own from scratch. I learned why eggs should be warm when you whip them and why you should use low protein flours for cakes and higher ones for breads. They taught me about Brix, Baume and other technical ways to measure sugar in sorbet solutions so they will freeze, but not become a solid brick of ice. After school, once I could afford it, I bought a Refractometer, which shows you the sugar content in a solution. This way I can mix up a batch of any kind of fruit sorbet, add some simple syrup and the sorbet will be a success. But, what if you are just making sorbet a couple times a year, do you really need such a geeky, expensive gadget? Not unless you are a kitchen equipment hoarder, like me.

So, then what? There is another way to have a greater chance at success than just praying for the best. You can use a method that involves floating an egg in your sorbet. Yep, I said FLOATING AN EGG, the whole thing, in the shell. It is also a very cool experiment to do with your kids. As the solution gets more saturated with sugar, the egg is buoyed to the surface. Once the egg is actually floating partially above the surface, the solution has enough sugar to prevent the sorbet from being too icy. Perhaps not as impressive as whipping out your refractometer, but pretty amazing in a Beakman’s World kind of way and it allows you to make sorbet from just about any juice. Obviously, this will not work with all fruits, banana puree tends to be too thick and the egg, no matter how sweet the solution, will float on the surface. But, for citrus and other thin juices, it is wonderful. (more…)

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Lemon Pudding-Cake

It’s a little bit pudding and a little bit cake, all in one recipe. I was first awed by this dessert when I went to a pastry conference at the CIA and met the pastry chef from Craft, Karen Demasco. She served this dessert; made up of a layer of tangy lemon curd baked on top of a sweet delicate cake. They were clearly baked as one, but the two layers were so distinct in appearance and taste. I fell in love. When Karen wrote a book last year I was so excited to see this recipe in it! I have made it with lime juice, grapefruit and even passionfruit juices.


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