The perfect fall dessert.......Figs
The perfect fall dessert
Walnut blini with sautéed figs and whipped port ricotta
The first time I see figs in the store it means fall has arrived. These little treats are only available for three weeks every year. I try to come up with the best ways to use them. I like them to shine through on the plate and not be masked by other flavors. Figs go really well with nuts, cheese, sugar, honey and port. I love the contrast between hot and cold on a plate. The walnut blini and sautéed figs next to the cold whipped ricotta flavored with honey and port is wonderful. Whipping the ricotta gives it the most silky, creamy texture. The walnut butter used in the blini batter can be done with any nut. It is so much less expensive and a purer product to make then buy. By pacotizing the blini batter there is no need to whip the egg whites separately, the batter will be aerated and will rise in the pan.
Walnut blini
4 ounces walnuts, toasted
7 ounces flour
2.5 ounces melted butter
4 eggs
6 fluid ounces milk
1 ounce sugar
Pinch salt
Using the whipping disk pacotize walnuts twice. Add all other ingredients to beaker and pacotize once. In a fry pan with butter place spoonful of batter. Allow to brown on both sides and remove.
Sautéed figs
1 pint figs, sliced in half
2 tablespoons butter
½ cup sugar
2 tablespoons honey
¼ cup port
In a sauté pan melt butter. Add sugar, honey and port. Cook till sugar is dissolved. Add figs and cook for two minutes. Place on top of blini.
Whipped ricotta
16 ounces ricotta
¼ cup honey
1 cup port
Reduce port by half. Tightly pack ricotta into a beaker. Add honey and reduced port on top. Using whipping disk pacotize twice.
Meringues
One of my favorite things in life is meringue. I love it on pies, tarts, dried into a cookie or just by itself. I was sitting the other day and thought why can’t I make a meringue in the pacojet with the whipping disk. So leads to this blog. The meringue came out so fluffy, so smooth, and had such a pretty shine. Well then you have to do something with the meringue. I thought an individual chocolate cream pie would be great on a dreary cold fall day. I put the chocolate pastry cream in the pacojet with the whipping disk to add a little volume and lighten it up. The texture turns out to be a cross between pastry cream and a mousse, so decadent.
I used a shortbread cookie as the base. Almost and dry ingredient or spice could be added to the shortbread. I love the light coco flavor and the crunch the coco nibs provide. To add a little extra serve it with a scoop of strawberry ice cream.
Meringue
3 eggs whites
1/2
tsp. vanilla
1/4
tsp. cream of tartar
1/4
tsp. kosher salt
6
Tbsp. superfine granulated sugar
Place egg whites, cream of tarter, and slat in Pacojet beaker. Insert the whipping disk. Pacotize three times, releasing the air valve after each spin. Remove beaker and add sugar and vanilla, pacotize once more. Meringue is ready to use.
Chocolate pastry cream
3 egg yolks
3 cups milk
1 cup granulated sugar
1/3 cup all-purpose flour
2 Tbsp. unsweetened cocoa powder
1/2 tsp. kosher salt
3 oz. unsweetened chocolate, finely chopped
3 Tbsp. unsalted butter
2 tsp. vanilla
In a saucepan heat 2 ½ cups milk, bringing to a simmer. In a bowl whisk together flour, coco powder, and salt. Add eggs and ½ cup milk to flour mixture. When milk simmers temper into egg mixture. Return to stove and add chocolate and butter. Stir mixture constantly till starts to boil. Remove from stove and chill. When mixture is 45F. Place in two beakers. Pacotize each beaker once.
Coco nib shortbread
9 tablespoons butter
1/2 cup sugar
3/4 cup all-purpose flour
1/2 cup cake flour
1/4 teaspoon salt
¼ cup fine ground coco nibs
In a stand mixer mix together the butter and sugar until light and fluffy. Mix together the flours, salt, and coco nib. Fold into the butter mixture. Press the dough into six individual tart pans. Bake at 300 degrees for 30 minutes. Remove from the oven and, using a fork, prick the cookies into six pie-shaped triangles. Let cool for 3 minutes. Then remove the cookies and cut into wedges while still warm.
