The Culinary Connoisseur
Keep Cool
Aug
Having guests for Seuda Shlishis or Sunday brunch? We’ve
got some delicious cool summer desserts that don’t require much time, effort or
even and oven. Icebox cakes are great for Visiting Day crowds and last minute
Shabbos guests since they use few ingredients and can be put together in short
order. These cakes can be made a few days in advance and kept frozen until just
before serving. They are a great way to
make the most of summer flavors. Mangoes are at their peak flavor now and match
well with coconut. If you have other favorites, try substituting them in each
of our recipes. You can switch the mango
sorbet to raspberry for a new twist. You
might like to add dulce de leche to the ice cream in place of the brittle. You
can swap the coconut milk for whole milk for those who don’t like coconut. Use your imagination to keep your taste buds
singing.
the perfect hostess—never frazzled, generously stocked with tasty goodies and
plenty of time to socialize.
Mango Swirl Pie
For the crust:
nonstick spray
12 empty ice cream sugar cones (about 5 to 6 ounces), coarsely broken
4 tablespoons sugar, divided
6 tablespoons butter, (3/4 stick) melted
1 pint vanilla ice cream, slightly softened
1 pint mango sorbet, slightly softened
1 cup whipped topping or heavy cream
1/2 teaspoon vanilla extract
½ cup shredded sweetened coconut, toasted*
spray. You can also make this pie in a disposable pan.
food processor until fine crumbs form. Add butter and blend until crumbs stick
together. Press crumb mixture in to the bottom and sides of prepared pan.
Freeze until firm, at least 30 minutes.
Scoop vanilla ice cream into large bowl. Add the brittle and stir to incorporate. Scoop the mango sorbet into the same bowl as
the ice cream. Using spatula, fold and stir ice cream and sorbet briefly to
swirl (do not over-mix). Spoon the mixture into the prepared pie crust. Freeze
pie at least 2 hours or until the filling is completely hardened.
Beat topping or heavy cream, vanilla, and remaining 1 tablespoon sugar in
medium bowl until peaks form. Spread over ice cream pie. Sprinkle with toasted coconut.
and place it a preheated 350 degree oven.
Bake it approximately 10 minutes or until it turns golden.
“icebox” cakes. They contain no eggs and do not require baking. The cream cheese is given structure by the
addition of unflavored gelatin. This
kosher gelatin is made from fish bones and is used as a gelling and thickening
agent in many recipes. Adding gelatin to
cream cheese will result in cheesecake that has a similar texture to baked
cheesecake.
11 whole graham crackers
¼ cup butter, melted (1/2 a stick)
1/3 cup sweetened coconut flakes
1 teaspoon coconut extract (optional)
1 envelope unflavored gelatin
½ cup heavy cream
16 ounces cream cheese, softened to room temperature
1 teaspoon vanilla extract
Flesh of 3 mangoes
2 tablespoons confectioners’ sugar
1 teaspoon rum extract
½ cup shredded sweetened coconut
Preheat the oven to 350 degrees. Crush graham crackers in
the food processor. Combine crushed
crackers with the melted butter, coconut flakes and extract. Press into the bottom of a 9” springform pan,
bringing the crumbs 1 inch up the sides.
Bake until crisp—6 to 7 minutes.
Remove from oven and cool.
heat-proof bowl or double boiler.
Sprinkle gelatin over it and let it soften for 5 minutes. Bring 1 inch of water to a simmer in a small
saucepan. Place the bowl or boiler over
the simmering water. Heat the coconut
milk for 1 minute, whisking constantly to activate the gelatin.
form. Add the cream cheese and remaining
coconut milk. Beat until just
smooth. Add the vanilla extract. With
the mixer running, add the gelatin mixture and beat for 2-3 minutes
longer. Place the filling into the
cooled coconut crust. Wrap well and
freeze at least 6 hours or up to a few days.
remove any tough fibers. Stir in the
confectioners’ sugar and extract.
Refrigerate to allow flavors to meld.
Sauce may be refrigerated in an airtight container for 3-4 days. Alternately, you can use purchased mango
sauce for added convenience. Spread
mango sauce on top of cake. Sprinkle with coconut and serve or refrigerate
until needed.