As promised, here is the second red, white and blue dessert. I created this for a pot luck dinner the other day, and all you heard at the table was “Yum!”
Sapphires on a Cloud – are in theme with the flags of Imperial Russia and The Russian Federation. I was inspired over our own Fourth of July Independence Day celebration; therefore the colors also stay true to the Red, White, and Blue. That’s like hitting three targets with one recipe! Not bad. It was a huge hit probably due to all components being homemade: the raspberry sauce, the meringues, and ice cream. If you don’t skimp on the steps you’ll get a truckload of compliments.
Sapphires on a Cloud are individually composed desserts consisting of a thin pool of raspberry sauce into which you place a scoop of homemade vanilla ice cream. Top that with crushed meringue over which you pipe whipped cream. The resulting ”cloud” is studded with blueberries and voila, you have a masterpiece. For the Fourth of July serve with a sparkler for added drama. Serves 8.
Fresh raspberry sauce:2 cups raspberries, 1/2 cup sugar, 2 level Tbsp. potato starch, 1 Tbsp. Meyer lemon juice, 2 Tbsp. Grand Marnier. Mix the berries with the sugar and heat to boiling. Stir occasionally. Strain to remove seeds. Add more sugar if needed. Mix the starch with a little of the cooled raspberry juice, return this to the rest of the berry mixture, bring to a boil and cook until thickened. Take off the heat, and stir in the lemon juice and Grand Marnier. Cool before using.
Vanilla ice cream: Make your favorite vanilla ice cream or buy a very rich one like Haggen Daz. My recipe called Double ‘Nilla Ice Cream will soon be available in my new e-book coming this month on Amazon.
Meringue Clouds: 3 egg whites, 1/2 tsp. cream of tartar, 3/4 cup superfine sugar. Preheat oven to 275 degrees. Beat whites until frothy. Add creme of tartar and beat until soft peaks form. Add the sugar, a tablespoon at a time, and continue beating until very stiff peaks form. Cover a baking sheet with parchment paper. Using a scoop drop golf-size balls onto the sheet. You will have about around a dozen. Bake in the middle of the oven for 45 minutes. Turn the oven off and leave the door closed for another 45 minutes or overnight to allow the meringue to dry out completely.
Whipped cream: 1/2 pint heavy, organic cream, 2 Tbsp. powdered sugar, 1 tsp. rum (optional).Whip the cream, powdered sugar and rum together until very stiff. Pipe over the crushed meringue.
Sapphires: One half pint of blueberries – stud the cream with as many of them as you like. Photo of the creation to be posted shortly! My apologies, the photographer is taking a break!
