Lemon Ginger Mousse And Homemade Fortune Cookie Recipes

Steps:

• For the sauce: Puree the raspberries with the sugar, lemon juice, and ginger in a food processor.
• For the sundae: Scoop the sorbet into shallows bowls. Top each serving with some crushed fortune cookies and raspberry sauce. Top with a dollop of whipped cream and a few fresh raspberries. Garnish with the whole fortune cookies and serve.

Steps:

• For the mousse:
• Place the heavy cream, fresh ginger and ground ginger in a medium saucepan and bring to just under a boil. Turn off the heat and let the cream sit for about an hour. Remove from the heat and store in an airtight container in the refrigerator overnight or up to 4 days.
• For the fortune cookie:
• In a medium bowl, whisk together the sugar and egg whites until combined. Whisk in the melted butter, then the flour and then the ginger (or extract or spice of your choice). Place the batter in an airtight container and refrigerate for at least 4 hours or overnight. (The batter will keep in the refrigerator for up to a week in an airtight container.).
• Preheat the oven to 325 degrees F. Line a very flat, level baking sheet with a silicone baking mat or parchment paper, and liberally spray with nonstick cooking spray.
• Spoon about a tablespoon of batter onto the baking sheet and, using the back of the spoon or an offset spatula, carefully spread the batter into a circle 6 to 7 inches in diameter. Your first few times you should probably stick to making these one at a time but once you get the hang of it, try making 2 to 3 at a time. Bake until the tuile is completely golden brown all over, 12 to 14 minutes.
• As soon as the tuile is done, remove it from the oven and immediately start to slide a spatula underneath the tuile to loosen it from the sheet. The tuile will go through several stages before it gets to its final cooled and crispy state. Directly out of the oven it is too hot and delicate to handle. After about 10 seconds it firms up enough to hold its shape so you can handle it and shape it. It stays pliable for 10 to 15 more seconds; this is your window of opportunity to work with the cookie. Once you've worked the spatula under the whole cookie, pick it up and shape into a fortune cookie. If you wait too long the cookie starts to harden and cool and then your attempt to shape it will result in a shattered mess. You can place the cookie back into the oven for a few seconds to re-warm it into a pliable state. However, with each reheating, the cookie cools down even faster so I recommend only 2 re-heatings. Use a new cool baking sheet for each batch or cool your baking sheet under cool water before reusing. If you try to spoon the batter onto a hot sheet it will immediately start to melt and become un-spreadable. Continue with all of the batter until you have 8 to 10 cookies. Let cool for 30 minutes. Cookies hold for about a day in an airtight container.
• To assemble:
• When you are ready to serve the mousse, strain the ginger-flavored heavy cream into a large mixing bowl. Whip the cream until it holds a peak. Fold in the Lemon Curd. Divide into serving bowls and top with candied ginger and a fortune cookie.
• Lemon Curd:.
• In a medium, nonreactive saucepan, combine the lemon juice and butter, place over medium-high heat and heat to just under a boil. In a medium, heatproof bowl, whisk the eggs and egg yolks until blended, then slowly whisk in the sugar until combined. Remove the lemon juice mixture from the heat and gradually whisk a little of it into the sugar/egg mixture. Continue whisking the hot liquid into the sugar/egg mixture, a little at a time, until all of it has been incorporated. When all of the hot liquid has been incorporated, return the contents of the bowl to the saucepan and return the saucepan to medium heat. Cook, stirring continuously with a wooden spoon and making sure to scrape the bottom of the pan frequently to prevent the eggs from scrambling, for 5 to 8 minutes, or until the mixture thickens and coats the spoon thickly. To test, draw your finger along the back of the spoon; the curd should hold the trail for a second or two before it fills. Remove the curd from the heat and strain it through a fine-mesh sieve into a bowl. Whisk in the vanilla and salt. You should have about 3 cups. Cover tightly and refrigerate for 1 to 2 hours, or until cold. (The curd can be made up to 5 days in advance and stored in an airtight container in the refrigerator.).

Steps:

• Using a Japanese ginger grater or very fine holes on grater, grate ginger to make 2 teaspoons ginger shreds and juice. In a small bowl mix ginger with remaining ingredients. Let stand 10 minutes. Pour sauce through a fine strainer and serve with pan-fried scallops.;

Steps:

• In a metal cocktail shaker, muddle the sugar cube, strawberry and peppercorns well. Be sure to crack the peppercorns. Add the gin, Pomegranate, Tawny Port and Balsamic Reduction, vermouth and cracked ice into the shaker. Top, seal and shake vigorously. Double strain up into a chilled martini glass. Garnish with the olives on a bar toothpick.
• Pour the tawny port, pomegranate juice and balsamic vinegar into a small skillet on medium heat until reduced by little less than half. Take off the heat and allow to cool to room temperature before incorporating into a cocktail.

Steps:

• In a small bowl, soften gelatin in water, 3 to 5 minutes. Place bowl over hot water; stir until gelatin dissolves. Keep warm.
• Pour half and half into a small saucepan. Stir constantly over low heat until almost boiling.
• In the top of a double boiler, beat egg yolks until blended; beat in 1/4 cup sugar. Gradually stir in hot half and half; place over hot water. Stir constantly until warmed through.
• Stir in dissolved gelatin and chopped ginger. Let stand 10 to 15 minutes. Stir in rum.
• In a medium bowl, beat egg whites until stiff but not dry; stir in remaining 2 Tablespoons sugar and the salt. Carefully fold egg-yolk mixture into egg-white mixture.
• Spoon mousse into a serving bowl or individual dessert dishes. Cover; refrigerate about 3 hours. To serve, decorate with crystallized ginger pieces.

Steps:

• Preheat oven to 350º.
• Combine egg whites, sugar and salt.
• Mix well until sugar and salt dissolve.
• Add butter, flour, and extracts.
• Mix.
• Drop a few tablespoons of dough onto a well-greased cookie sheet.
• Leave plenty of space for the cookies to expand.
• I'd bake only a few until you get the hang of molding them.
• Bake 10 minutes or until edges are light brown.
• Mold warm cookie over a wooden spoon handle to form a cylinder.
• Insert a"fortune".
• Pinch ends together to shape the traditional fortune cookie.

Steps:

• Soak the gelatin and saffron in 2-3 tablespoon of warm water for 10 minutes.
• Mix the egg yolks, sugar, gelatin and saffron with 2 tablespoon of water in a bowl and place it over a double boiler and whisk continuously to make a thick custard.
• When the mixture coats the back of a spoon it is ready remove from stove.
• Cool slightly and fold in the mango puree and the candied ginger.
• Beat the egg whites in a clean dry bowl till soft peaks form and set aside.
• Whip the cream and fold into the mango mixture.
• Gently fold in egg whites carefully.
• Pipe it into pretty Champange glasses, mini tart crust or mini chocolate shell using a large 5 star nozzle.
• Garnish with mint or flowers.Serve chilled.

Steps:

• You will also need: 2 1/2 x 1/2-inch fortune strips.
• Preheat oven to 350°F.
• Grease a cookie sheet thoroughly.
• Whip the egg whites on low speed until light and foamy.
• Blend in the sugar and continue to beat until soft peaks form.
• Pour in the melted butter, flour, salt, and extracts; mix until well combined.
• Drop a tablespoon of the batter onto the prepared cookie sheet.
• Using the back of a spoon, spread the batter evenly into very thin 3-inch rounds.
• Alternatively, use the lid of a jar with a 3-inch circle punched out as a template, pour the batter in the ring, and remove.
• Because you must work quickly to shape these cookies, bake just 3 at a time.
• Bake for about 5-8 minutes or until the edges are a light golden color.
• Remove the cookies with a spatula and place on a work surface.
• Lay a fortune in the lower middle of the cookie, and fold in half to make a semi-circle.
• Bend the edges up toward each other to make a crescent.
• Drag the crease across the rim of a small measuring cup, with the ends facing down.
• Cool in mini muffin tins to hold shape until crisp.
• Repeat with remaining batter.