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Lemon-caramel and hazelnut napoleons with kiwifruit and mango sauce




Description

This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.

Lemon-caramel and hazelnut napoleons with kiwifruit and mango sauce

Servings: 6

Calories: 517

Fat: 17 g

Cholesterol: 0 mg

Sodium: 229 mg

Protein: 9 g

Carbohydrate: 82 g

Fiber: 6 g

* Ingredients:

Lemon-caramel cream

1 cup Sucanat

cup soy milk

12.3 ounces low-fat silken tofu

1 tablespoons lemon extract

1 teaspoons vanilla extract

1/8 teaspoon sea salt

3 tablespoons agar agar flakes

1 cups water

Filo layers

1 cup hazelnuts, toasted and peeled

cup Sucanat

8 sheets filo, thawed

1/8 cup canola oil for brushing

Assembly

1 cups Mango Sauce

6 kiwifruits, peeled and cut into 1/8-inch-thick slices

* Directions:

To make the lemon-caramel cream:
In a large saucepan, combine the Sucanat and the soy milk. Heat
over medium heat and stir until the Sucanat has completely
dissolved in the soy milk.

In a blender, combine the tofu, lemon extract, vanilla extract, and
salt. Carefully pour the Sucanat mixture into the blender. Blend on
medium speed for 2 minutes.

In a large saucepan, combine the agar agar and water and boil, then
reduce heat and simmer over low heat, stirring occasionally, for 10
minutes, or until the agar agar is fully dissolved. Pour the
mixture into the blender with the previously blended ingredients.
Blend on high speed for 2 minutes until the mixture is completely
smooth.

Refrigerate the cream for 5 hours, or until firm. Blend it again
until smooth. Cover and refrigerate until used, up to 10 days.

To make the filo layers:
Preheat the oven to 350F. Line an 11x17-inch sheet pan with
parchment paper.

In a blender or food processor, combine the hazelnuts and Sucanat
and grind to a meal. Lay 2 sheets of filo on top of the parchment
paper and brush the top sheet with oil. Sprinkle some of the
hazelnut mixture on top. Repeat with the remaining filo, ending up
with a layer of hazelnut mixture.

Cut the filo stack into 20 rectangles. Bake for 10 to 15 minutes,
or until golden brown. Let cool. Store in an airtight container for
up to 4 days.

To assemble:
For each serving, make a large pool of Mango Sauce on a plate.
Place 1 filo rectangle in the center of the sauce. Spoon 2
tablespoons of the lemon cream on top of the filo and then some
sliced kiwi. Repeat to make 2 more layers. Repeat to make 5 more
napoleons and serve at once.

To toast and skin hazelnuts:
Pour the shelled nuts into a sided baking sheet and bake in a
preheated 350F oven until toasted and fragrant, about 15 minutes.
Place the hazelnuts in a bowl, cover the bowl with plastic wrap,
and allow them to steam for a few minutes. Pour the nuts out onto a
clean kitchen towel, and rub them together until the skins come
off. Repeat the process with any nuts that have stubborn skins.
(Remember it's okay to leave some of the skin on the nuts). Try
blanching unskinned hazelnuts (before roasting) in boiling water
with 1 tablespoon baking soda, for 3 minutes. This helps loosen the
skin.

 

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