Recipe by Sarah Phillips and Kelly Hong; Food styling and photos by Kelly Hong © 2010 Sarah Phillips CraftyBaking.com
Raspberry Cloud Cups...meringue cups filled with Sarah's "New Whipped Cream" with raspberry puree folded in. Set on a sea of raspberry coulis.
They may be filled with other things, like ice cream, or mousses. Unbelievably YUMMY.
CAKE RECIPE HELP
Current research shows that salt has a mixed effect on meringue, so I leave it out. It increases the amount of time needed to beat the whites and decreases the foam's stability, although the effect is to a very small degree.
3 large egg whites; can be at room temperature
Pinch of cream of tartar
1/2 teaspoon vanilla extract
3/4 cup sugar
RASPBERRY PUREE / Recipe alone
Makes about 1 1/4 cups
2 cups raspberries
1/3 cup sugar, or more if berries are tart
HEALTHY OVEN "NEW WHIPPED CREAM" / Recipe alone
1 teaspoon unflavored gelatin
2 teaspoons cold water
1 12-ounce can evaporated skimmed milk
1/4 cup sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract (optional)
STEP I: PREPARE THE BAKING SHEETS AND MAKE THE MERINGUE
Prepare the oven and baking sheets:
1. Position an oven shelf in the middle of the oven and preheat oven to 200 degrees F.
2. Using a circle template, mark eight 2 1/2-inch circles on a piece of parchment paper.
3. If baking on parchment, flip the parchment over and place on a baking sheet.
If using a silpat mat, place parchment on baking sheet, then place the silpat over it.
Make the meringue:
1. Place egg whites in the bowl of a stand mixer fitted with a whisk attachment.
Starting on medium-low speed, beat till foamy.
2. Add the cream of tartar and vanilla extract and increase the mixer speed to medium high speed.
3. Begin adding the sugar, a little at a time, till it is incorporated.
4. When all the sugar has been added, stop the mixer and clean the sides of the bowl with a large rubber spatula, to make sure all the sugar has been incorporated.
5. Continue beating, on high, till the meringue is glossy and stiff peaks form.
STEP II: IMMEDIATELY PIPE AND BAKE THE MERINGUE CUPS
Immediately Pipe the Meringue Cups:
1. Fit a pastry bag with a medium plain tip, and place 1/3 of the meringue in the bag.
NOTE: I used and Ateco #10
2. Fit another pastry bag with a large star tip, and place the remaining meringue in this bag.
NOTE: I used a Wilton 1M tip.
3. Using the pastry bag fitted with the plain tip, pipe meringue, in a spiral, starting at the center of each circle, using the bag with the plain tip.
4. Using the pastry bag fitted with the large star tip, pipe large stars of meringue around the perimeter of each circle.
Immediately Bake to dry the Meringue Cups for a total of two hours:
1. Place the baking sheet in the oven and bake for an hour.
Then, turn the oven off and let the cups dry in the oven for another hour.
NOTE: If your cups start to brown, turn the temperature down to 150 degrees F.
2. After baking and drying in the oven for two hours, the cups should be dry to the touch and can be easily lifted off the silpat/parchment.
If they are not dry enough, leave them in the oven for an additional 30 minutes.
3. While the meringue cups bake, make the "New Whipped Cream" base.
4. When done, remove the meringue cups to a wire cake rack to cool before using or storing.
Meringue cups can be made a few days ahead, stored in an airtight container in a cool, dry place.
STEP III: MAKE THE HEALTHY OVEN NEW WHIPPED CREAM & RASPBERRY PUREE
Make the Healthy Oven New Whipped Cream:
1. In a small bowl, add the gelatin and sprinkle cold water over it.
Let stand until the gelatin absorbs the water, about 5 minutes.
2. Meanwhile, in a medium saucepan over medium-low heat, scald the evaporated milk.
To scald: place milk in a heavy-bottomed pan on low heat. Stir occasionally until the milk is just hot with steam and small bubbles appearing around the edge; do not boil.
3. Remove from the heat and add the gelatin. Stir well until the gelatin is completely dissolved, at least 1 minute.
4. Stir in the sugar, vanilla and almond extract, until the sugar dissolves.
5. Refrigerate, stirring occasionally, until chilled, about 1-1/2 hours.
SARAH SAYS: You can optionally place in a freezer for about 45 minutes, or place the bowl in larger bowl of ice water, and let it stand, stirring often, until chilled.
Make the Raspberry Puree:
While "whipped cream" chills, make the raspberry puree.
1. Place raspberries and sugar in the bowl of a food processor and process till a smooth puree forms, about 30 seconds.
2. Pour puree into a fine strainer set over a larger bowl, to remove the seeds.
Press on solids with a rubber spatula till only the seeds remain.
3. Place puree in a bowl and cover with plastic wrap. Refrigerator until you are ready to serve the dessert.
Raspberry puree can be made 3 days ahead, stored in the refrigerator.
STEP V: ASSEMBLE THE DESSERT
When you are ready to serve dessert, remove the chilled "whipped cream" mixture from the refrigerator.
1. Using a handheld electric mixer start at low speed until the mixture becomes frothy.
2. Set it in a larger bowl of mainly ice and a small amount of water.
Beat on high speed until the mixture is thick and fluffy.
3. Add 1/2 cup of the raspberry puree to the "whipped cream".
4. Gently fold it into the mixture with a large rubber spatula, leaving visible streaks of raspberry puree.
Use "whipped cream" immediately, or refrigerate for no more than 1 hour.
If mixture separates, beat again until combined.
Plate the desserts:
1. Place a few tablespoons of raspberry puree on an individual rimmed dessert plate, tipping plate to spread it evenly.
2. Place one baked meringue cup on the puree.
3. Fill cup with the raspberry "whipped cream" with a spoon. You can also pipe the cream into the cup, if you wish.
4. Place a perfect raspberry and a sprig of mint on the filling.
The dessert(meringue) does not store well and if you must, keep refrigerated.