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Categories:
unsalted butter flour salt eggs granulated sugar vanilla powdered sugar fresh gingerroot cherries lemon juice golden brown sugar brandy cream hazelnuts mint potato starch
Viewed: 46 - Published at: 2 years agoIngredients
- 2 teaspoons unsalted butter, plus 2 tablespoons cold, cubed unsalted butter
- 2 teaspoons all-purpose flour, plus 1/2 cup
- 1/8 teaspoon salt
- 4 large eggs at room temperature, separated
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Powdered sugar
- 1 teaspoon minced fresh gingerroot
- 3 cups pitted, stemmed, and halved fresh cherries
- 1 tablespoon fresh lemon juice
- 1/4 cup golden brown sugar
- 1/2 cup brandy
- 1 1/2 cups sweetened whipped cream
- 3 tablespoons toasted, crushed hazelnuts
- Fresh mint leaves, as garnish
- 1/4 cup potato starch* (available in the kosher food section, or specialty food markets)
Method
- Preheat the oven to 400 degrees F. Lightly grease two sheet pans with the 2 teaspoons of butter, and sprinkle with 2 teaspoons of flour.
- Knock out the excess flour, and set aside.
- In a medium bowl, sift together 1/2 cup flour, potato starch and salt.
- In a separate bowl, beat together the egg yolks and 1/4 cup of the sugar until pale yellow and thick.
- Add the vanilla to the egg yolks.
- In a clean bowl, beat the egg whites to soft peaks.
- While beating, slowly add the remaining 1/4 cup sugar and beat until stiff peaks form.
- Gently fold 1/4 of the egg yolk mixture into the beaten egg whites.
- Gradually fold the flour and remaining egg yolk mixture into the egg whites.
- (The batter should be light and fluffy.)
- Transfer to a pastry bag fitted with a 1/2-inch plain tip.
- Pipe 4-inch long strips of batter, about 1-inch apart, onto the prepared pans.
- Sift a generous amount of powdered sugar on the top of the cookies, and bake until golden and set, 8 to 10 minutes.
- Remove and transfer to a wire rack to cool.
- In a large saute pan, melt the remaining 2 tablespoons of butter over medium-high heat.
- Add the ginger and cook, stirring, for 30 seconds.
- Add the cherries, lemon juice, and brown sugar and cook, stirring, until the cherries are softened and the sugar is melted, about 4 to 5 minutes.
- Remove from the heat and add the brandy.
- Return to the heat and flame the brandy.
- When the flames subside, remove from the heat.
- To assemble the dessert, form a triangle of ladyfingers in the center of 6 dessert plates.
- Divide the cherries among the 4 plates, in the center of the triangle.
- Drizzle the sauce over the ladyfingers.
- Place a dollop of whipped cream on top of the cherries, sprinkle with chopped hazelnuts, and garnish with mint.