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Harmons Shares Recipes for Mexican Desserts for Cinco de Mayo

Chef Tina and Bob Harmon share Cinco de Mayo dessert recipes.
Tres Leches Cake

Cake Ingredients:
9 eggs, separated
1 cup sugar
1 tablespoon vanilla extract
2 cups all-purpose flour
Sauce Ingredients:
1 14oz. can sweetened condensed milk
1 12oz. can evaporated milk
1 cup milk
1 tablespoon vanilla extract
Topping Ingredients:
2 cups heavy whipping cream
¼ cup confectioners sugar

Directions:
1. Preheat the oven to 360 degrees. Butter a 9×13-inch pan, lining the bottom with a piece of parchment paper cut to fit the pan.
2. Pour the egg whites into the bowl of your mixer and beat on medium-high speed for 4 to 5 minutes, or until they hold soft peaks. Slowly stir in the sugar and continue beating until they hold harder or stiffer peaks. Turn off the mixer and, with a spatula, move the egg white mixture into a large mixing bowl.
3. Rinse the mixer bowl and its whisk. Now, pour the egg yolks into the bowl and beat on medium-high speed for about 5 to 6 minutes, or until the yolks become creamy and puffy and their color has toned down to an almost cream color rather than a loud yellow. Stir in the vanilla and continue beating for another minute.
4. Pour the egg yolk mixture onto the egg white mixture and, with a spatula, in circular motions, combine them into a homogeneous single batter. Do so gently, trying not to lose too much volume gained from beaten egg whites. Fold in the flour, scraping the bowl with the spatula so that all the flour is well mixed.
5. Pour batter into the prepared cake pan and place into the oven for 22 to 25 minutes, or until a toothpick comes out clean. It can be a bit moist, but not wet. The top of the cake should be tanned or golden brown.
6. Once it cools down, turn it onto a platter. Remove parchment paper, cover the top with an upside-down platter and invert again. The platter should be large enough to hold the cake and the vanilla sauce you are about to prepare. Using a fork, or two, poke holes all over the cake so that it will better absorb the vanilla sauce.
7. In a mixing bowl, combine the sweetened condensed milk, evaporated milk, milk, and vanilla extract. Pour the vanilla sauce over the cake. It may appear like too much sauce, but it will all be absorbed.
8. In the bowl of your mixer, whip up the heavy cream with the confectioners' sugar on medium-high speed until the mixture holds up stiff peaks. Spread the whipped cream all over the already-wet cake and place it in the refrigerator. You can decorate the cake with berries or any other topping of your choice.

Boca Negra
Courtesy of Chef Bob Bryant

Ingredients:
1 pound bittersweet chocolate chips
½ cup butter, cut into pieces
½ cup orange juice, preferably Simply Orange brand or fresh squeezed
1 cup sugar
2 teaspoons chipotle chiles canned in adobo, pureed with some of the juices
4 eggs, beaten
2 tablespoons all-purpose flour
Plus extra butter and sugar for ramekins

Directions:
1. Preheat oven to 325 degrees.
2. Bring sugar and juice to a boil to dissolve sugar.
3. Pour over butter and chocolate and let stand 2 minutes. Stir until smooth. Add eggs 1 at a time to incorporate. Whisk in flour.
4. Pour into ramekins coated with butter and sugar and bake in a bain marie at 325 degrees for 30 minutes. Remove from bain marie and let cool 5 minutes.
5. Invert onto a plate and serve warm.

For more information, please visit: Harmons.
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