Jul282010
Raspberry Basil frozen yogurt and Meringues.
Filed under Frozen Desserts by Anna at 10:00 am on Jul 28 2010
-
-
A dessert site…. it seems so easy at first…yes I had quite a few headaches with my template, few snafus, and some mini heart attacks, but in the end all is good. So here I am full of ideas and surrounded by as many books and magazines about baking as I could put my hands on. Always giving myself some peppy talks, like… “you can do it…its not such a big deal…its just cakes.” But somehow in the back of my mind I know I’m clueless. Who am I kidding? I had so many fiascos already, you wouldn’t believe; I had muffins coming out of the oven so hard that you could use them as a weapon. I had a batch of carbonized meringues and cookies so flat that you could totally send them by fax. But like everything in life you just have to keep on trying. So I’m so happy to finally show you something that actually worked. This delicious meringue recipe (not carbonized this time) and a raspberry basil-frozen yogurt. Enjoy.
Raspberry Basil frozen yogurt and Meringues
Ingredients:
- 2 cups of whole milk yogurt
- 2 cups of raspberries
- ¾ cup of sugar
- ½ cup basil leaves
- 2 teaspoons of lemon juice
Directions:
Puree the yogurt, raspberry, basil, sugar and lemon juice. Press the mixture through a strainer to remove the seeds. Chill for 1 hour then freeze in your ice cream maker.
Orange blossom water and pistachios Meringues
Ingredients:
- 5 egg whites
- 11/2 cups sugar
- 2 tsp. orange blossom water
- ½ cup chopped pistachios
Directions:
Pre-heat the oven to 250F. Spread the sugar evenly over a tray lined with parchment paper; place the tray in the oven for about 10 minutes. While the sugar is in the oven, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. When the sugar is almost ready, start the machine on high speed on let it work until the egg white start to froth. Carefully pour the sugar slowly, once it has all been added, add the orange blossom water. And continue whisking on high speed until the meringue is cold. To shape the meringues, line a tray with parchment paper. Have ready 2 large spoons. Use one of then to scoop up a big dollop of meringue, then use the other spoon to scrape it off. Sprinkle the chopped pistachios on top of the meringues. Bake then for 2 hours.
5DJ5VHJRHPKU
1 denise @ quickies on the dinner tableon 28 Jul 2010 at 11:08 am
I love the blue bowl and cup, and that egg tray too – and those meringues are gorgeous! Could you fax me some cookies too, while you’re at it?
Keep going girl, you’re doing just fine 
Btw – just wondering, did you shoot this after sunset? I’m curious like that….
2 Annaon 28 Jul 2010 at 11:49 am
Hi Denise, looks like the evil spam thingy, gave us a break….yurullll. Yes, I did take this picture a bit to late. I’m testing my new lights, but still didn’t get the hang of it. I can see I have some light issues there.
3 penny aka jeroxieon 28 Jul 2010 at 3:10 pm
Looks so beautiful… hurry up summer!
4 Carolynon 28 Jul 2010 at 4:56 pm
Oh my, the both sound so good. I am definitely going to try the fro yo!
5 Squeaky Gourmeton 28 Jul 2010 at 5:16 pm
pictures look fabulous! What sort of chickens do you have that they sign their eggs?
6 Patricia Scarpinon 28 Jul 2010 at 6:46 pm
Anna, this is such a beautiful combo of flavors! I would love to add herbs to sweet dishes, have to try it sometime!
I love the vibrant color of your frozen yogurt – glorious!
7 Tiffanyon 28 Jul 2010 at 8:38 pm
Your blog is looking fantastic and your photos are beautiful! Well done!
8 RavieNomNomson 28 Jul 2010 at 9:42 pm
This looks wonderful!
9 Mayaon 28 Jul 2010 at 9:49 pm
Anna, I’m loving all the flavors in this dessert! In fact, I might go and give this a try… Yumms.
10 pachecopattyon 28 Jul 2010 at 10:44 pm
Looks beautiful, love the colors:-)
11 Evan @swEEtson 28 Jul 2010 at 11:31 pm
I wouldn’t beat yourself up about meringues…they seem so easy with such a small ingredient list, but they can be tricky little treats! That frozen yogurt sounds fabulous though!
12 Baking Serendipityon 29 Jul 2010 at 12:37 am
Sometimes a dessert is so much more rewarding when we have to struggle with it a bit. These meringues look wonderful, and raspberry froyo, one of my absolute favorites. Nice job!
13 Annaon 29 Jul 2010 at 2:52 am
Hi Maureen, they are Hollywood chickens, hahahahahaha they put their autograph on their eggs. Fabulous.
14 Adelinaon 29 Jul 2010 at 3:07 am
These looks soooo good! I need to try them.
15 Annaon 29 Jul 2010 at 3:24 am
Hi Penny, I tried to go to your site many times and somehow, it didn’t load. It looks like you changed the site, looks really cute. Lovely.
16 Cook with Madinon 29 Jul 2010 at 5:54 am
The yogurt and the meringues looks awesome, and great photos too.
17 Sommer @ A Spicy Perspectiveon 29 Jul 2010 at 8:10 am
You never cease to amaze me! What a gorgeous little treat!
18 MaryMohon 29 Jul 2010 at 12:19 pm
You have such a lovely blog! Just wonderful to know you started another one
Love your dessert here. I have to try with the yoghurt too. Thanks very much for sharing.
19 Lorion 29 Jul 2010 at 6:59 pm
I just love the combination of flavors in those meringues! I haven’t made frozen yogurt in my ice cream maker yet so this would be a good recipe to start with. Since they probably still taste amazing would you go ahead and fax me some of those cookies?
20 Jenn @ Chinese Babaon 31 Jul 2010 at 11:28 am
Hi Anna,
you’re doing fine! In some respects, baking is tougher than cooking because it’s more precise. It’s like science class but with a much more rewarding outcome. And everyone goes through crap batches of things. I’ve made macarons that “sux” so…. you get my drift
But your meringues look soooo pretty. I haven’t made those in ages and of course, I’m loving your frozen yoghurt recipe! *jumpy claps* xoxo
21 Anne's Kitchenon 01 Aug 2010 at 4:10 pm
Congrats to your new desert blog! I’m already loving it! This looks fabulous!
22 Magda @ Be Nutritiouson 09 Aug 2010 at 8:06 am
I tried to make meringue once but they didn’t come out white, thy came out yellow-brownish. I used Jamie Oliver’s recipe and did exactly as he told but somehow I failed. I dunno why. I live in Miami in very humid environment and read that humidity might greatly affect meringues. Another thing is that Jamie’s recipe called for 300F which I guess might be too much, you bake it in 250F.
Magda @ Be Nutritious recently posted..Zucchini Bread