Dessert Wars has challenged us like never before!!
Check out these instructions:
Since St. Patty's day is in March we thought it would be fun if we celebrated the color green! And not just anything green but foods that are naturally green!
Traditional
Green Apples
Green Grapes
Limes
Pistachios
Honey Dew
Kiwi
Green Pears
Mint
Pandan
Green Chile Peppers
Non-Traditional
Avocado
Green Tea
Cucumber
Green Chilies
Wasabi
Basil or other green herbs
Soy Beans (you may use tofu)
Vegetables like Spinach, Peas
Lemon Grass
Green Cheese
The challenge is to make a dessert that involves two green ingredients. You must use at least one ingredient from each column. This challenge is meant to change the way you think about desserts and take you way out of your comfort zone.
Since we haven't worked a whole lot with most of the
ingredients from the list, we tried to pick ingredients that
wouldn't be too bizarre!
After throwing a few ideas around, the two ingredients we
decided on were lemon grass and pistachio.
Once the lemon grass hunt was over we got to work!
Lemon grass is sold in stalks... remove outer layer.
We only used the white part of the stalk and chop her up!
In a food processor or plastic bag, add lemon cookies and
pistachios. Pulse or smash until roughly chopped.
Start the molasses by dissolving sugar into lemon juice
over medium heat. Once dissolved, add lemon grass
and cook, stirring occasionally, for about 8 minutes.
Meanwhile, whip the cream and confectioners'
sugar until soft peaks form.
Once the molasses is done, strain to remove any chunks of lemon grass.
Add molasses to the cream mixture and stir by hand two times
to fold in gently.
Prepare your ramekins!
Layer the cookie and pistachio mixture on the bottom of the ramekin....
Add a layer of cream....
Add another layer of cookies and pistachios......
End with another layer of they creamy mixture!
Place in to the freezer for 45 minutes to an hour.
In our research for this recipe, we found that mangoes
were often paired with lemon grass.
Hence...Mango Caramel Sauce!
Finely chop 2 mangoes....
In a medium sauce pan, add sugar and water...
Add mangoes. Cook until sugar is dissolved and
caramel reaches a dark amber stage.
Add butter and salt and swirl to combine.
Remove from heat.
Remove freddo from the freezer and let sit for a couple of minutes.
Run a butter knife around the edge if necessary.
Invert ramekin onto plate.
Drizzle with Mango Caramel Sauce.
Enjoy!!
The March prize package includes:
