| Chef: Kevin Weeks | |
| Food Mood: Holiday | |
| Cuisine: New American/Regional | |
Description |
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| A couple of years ago I wanted to serve cranberries at Thanksgiving, but wanted something out of the ordinary and developed this recipe. | |
Servings: 6 |
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Ingredients |
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| 1 lb fresh cranberries ? washed and picked over 1/2 c fresh orange juice (about 1 1/2 oranges) zest of 1 orange (about 2 tablespoons) 1/4 c Triple Sec (or other orange liqueur) 1 c granulated sugar ? separated 1 tbsp unflavored gelatin (1 envelope) 1/2 tsp ground ginger 2 ea egg yolks 2 c whipping cream, chilled 1/2 c whipping cream, chilled |
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Method |
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| Reserve a few cranberries for garnish. Place cranberries in a large sauce pan with orange juice, Triple Sec, ginger, orange zest, and 1/4 cup sugar over medium-high heat and bring to a boil. Reduce heat to medium and continue cooking, stirring frequently, until cranberries break down ? about 15 minutes. Remove from heat, sprinkle with gelatin, and allow gelatin to bloom. Transfer to a food processor or blender, add gelatin, and process until smooth. Cool. Force cranberry mixture through a sieve, discarding solids. In a double boiler, beat the egg yolks with sugar until they are a pale yellow. Cook over just bubbling water, stirring constantly, until yolks have thickened. Cool to room temperature. Combine cranberry mixture with egg mixture. In a large bowl, whip cream until stiff and stir 1/4 into cranberry mixture to lighten it. Then pour cranberry mixture into bowl with whipped cream and gently fold together. Soon into individual dessert cups or wine goblets and chill for at least 3 hours. When ready to serve, whip remaining cream. Garnish with whipped cream and a few cranberries. |
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Prep time: 6 hours - 1 day |
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Notes |
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| Make this the day before. | |
Author: Kevin Weeks |
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Recipe source: Kevin Weeks |
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