Page 20 - Florida Sentinel 12-7-18

Recipes
LOUISIANA BREAD PUDDING WITH RUM SAUCE
INGREDIENTS:
Bread Pudding
• 15 ounces white sandwich bread
• 31⁄2 cups skim milk
• 21⁄2 cups sugar
• 5 eggs
• 2 tablespoons vanilla extract
DIRECTIONS:
– Spray a 13x9-inch baking pan with cooking spray.
– For bread pudding: In a large bowl, tear bread slices into small pieces. Add milk, sugar, eggs, and vanilla, and stir until well combined.
– Pour mixture into prepared pan. Let come to room tempera- ture, about 45 minutes.
– Preheat oven to 350°. Bake until puffed up and golden brown, about 45 minutes. Let stand for 30 minutes before slic- ing.
Rum Sauce
• 1⁄2 cup butter
• 1 cup sugar
• 1 egg
• 1⁄4 cup white rum
DIRECTIONS:
– In the bowl of a stand mixer, beat butter and sugar at high speed until light and creamy. Reduce mixer speed to low. Add egg, and beat until combined.
– Add rum, and beat until com- bined. Increase mixer speed to high. Beat until light and fluffy, 20 to 30 minutes. Serve atop bread pudding.
INGREDIENTS:
FRESH BLACKBERRY GRANITA
• 2 (6-ounce) containers fresh blackberries, rinsed and patted dry
• 1 cup sugar
• 5 cups water, divided
• 1⁄4 cup fresh lemon juice • Garnish: lemon peel
DIRECTIONS:
– In a medium saucepan, bring blackberries, sugar, and 1
cup water to a boil over medium-high heat. Reduce heat, and simmer until blackberries are softened, 10 to 15 minutes.
– Remove from heat, and lightly mash until berries are broken down.
– Pour mixture through a fine-mesh sieve, discarding solids. Stir in lemon juice and remaining 4 cups water. Pour mixture into a metal 13x9-inch baking pan, and place in freezer. Scrape surface and edges every 45 minutes until mixture is frozen and no liquid remains, 3 to 4 hours. Garnish with lemon peel, if desired.
CHOCOLATE MOUSSE WITH RUM WHIPPED CREAM
INGREDIENTS:
• 3 cups heavy whipping cream
• 6 ounces bittersweet chocolate, chopped
• 1 (1/4-ounce) envelope unfla- vored gelatin
• 2 tablespoons cold water
• Rum Whipped Cream
• Garnish: chocolate shavings, fresh mint
DIRECTIONS:
– In a small saucepan, combine cream and chocolate. Cook over medium-low heat, stirring frequently, until chocolate is melted and mixture is smooth.
– In a small bowl, dissolve gelatin in 2 tablespoons cold water; let stand until softened, about 5 minutes. In a medium bowl, combine hot cream mixture and gelatin, whisking until smooth. Cover with plastic wrap, pressing wrap over top of mousse to prevent a skin from forming. Refrigerate at least 8 hours or up to 3 days.
– Beat mousse at medium-high speed with an electric mixer until stiff peaks form, 5 to 6 minutes. Spoon about 3 tablespoons mousse into individual serving glasses; top with Rum Whipped Cream. Gar- nish with chocolate and mint, if desired.
PAGE 8-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, DECEMBER 7, 2018