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Ингредиенты
- 2 tsp unsalted butter plus
- 2 Tbsp. cool cubed unsalted butter
- 2 tsp all-purpose flour plus
- 1/2 c. all-purpose flour
- 1/8 tsp salt
- 4 lrg room temperature Large eggs separated
- 1/2 c. granulated sugar
- 1 tsp vanilla extract Powdered sugar as needed
- 1 tsp chopped fresh gingerroot
- 3 c. halved pitted stemmed fresh cherries
- 1 Tbsp. fresh lemon juice
- 1/4 c. golden sugar
- 1/2 c. brandy
- 1 1/2 c. sweetened whipped cream
- 3 Tbsp. toasted crushed hazelnuts Fresh mint leaves as garnish
- 1/4 c. potato starch (available in the kosher food section, or possibly in specialty food markets)
Инструкции
- Preheat the oven to 400 degrees. Lightly grease two sheet pans with the 2 tsp. of butter, and sprinkle with 2 tsp. of flour. Knock out the excess flour, and set aside.
- In a medium bowl, sift together 1/2 c. flour, potato starch and salt. In a separate bowl, beat together the egg yolks and 1/4 c. of the sugar till pale yellow and thick. Add in the vanilla to the egg yolks.
- In a clean bowl, beat the egg whites to soft peaks. While beating, slowly add in the remaining 1/4 c. sugar and beat till stiff peaks form. Gently fold 1/4 of the egg yolk mix into the beaten egg whites. Gradually fold the flour and remaining egg yolk mix 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 till golden brown and set, 8 to 10 min. Remove and transfer to a wire rack to cold.
- In a large saute/fry pan, heat the remaining 2 Tbsp. of butter over medium-high heat. Add in the ginger and cook, stirring, for 30 seconds. Add in the cherries, lemon juice, and brown sugar and cook, stirring, till the cherries are softened and the sugar is melted, about 4 to 5 min. Remove from the heat and add in 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 minced hazelnuts, and garnish with mint.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 6 servings | |
| Calories 456 | |
| Calories from Fat 183 | 40% |
| Total Fat 20.75g | 26% |
| Saturated Fat 11.29g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 194mg | 65% |
| Sodium 113mg | 5% |
| Potassium 317mg | 9% |
| Total Carbs 51.7g | 14% |
| Dietary Fiber 2.2g | 7% |
| Sugars 34.46g | 23% |
| Protein 7.37g | 12% |
