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Easter Desserts from page 110
1⅓ cups (325 ml) homogenized milk
3 large eggs, separated
Preheat oven to 350 F (180 C). Butter 9-in round (1.5 L) heavy baking or ceramic
casserole dish or 6 small, 8 oz (250 g) ramekins. Finely grate 1 tbsp (15 ml) zest
from lemons, then squeeze ⅓ cup (75 ml) juice. Set aside.
In a mixing bowl beat ¾ cup (175 ml) sugar wuth butter until fluffy. Resevere
remaining butter. Add egg yolks and zest, beat well. Slowly beat in flour and salt,
then milk and lemon juice until just combined.
In another mixing bowl, beat egg whites until soft peaks form, then gradually beat
in reserved ¼ cup (50 ml) sugar. Whip until stiff and glossy. Fold ¼ of egg whites
into lemon mixture then fold lemon-mixture into the rest of whites. Pour mixture
into prepared baking dish or ramekins. Set dish or ramekins in larger baking pan
and fill with hot water until it reaches halfway up sides of ramekins or dishes.
Carefully place into preheated oven for 35 to 40 minutes (25 to 30 minutes for
ramekins), or until top is puffed and golden. If top starts to brown too much,
cover loosely with foil. Dust with icing sugar and serve warm with raspberry coulis
(recipe follows). If desired, cakes can be removed from ramekins by running a
knife around edge and shaking gently before inverting onto warmed serving plates.
Serve with Rasperry Coulis (recipe follows)
RASPBERRY SAUCE
½ lb (250 g) fresh or frozen raspberries (not in sugar or syrup)
5 tbsp (75 ml) sugar
mix raspberries with sugar. Place into food processor and purée. Pass through a
fine sieve and discard seeds.
PAIRS wITH
LImOnCeLLO RUSSO
Italy $31.25 471623
DeInHARD RIeSLIng PIeSPORTeR
Germany $14.99 106328
PAVLOVA ROLL STUFFeD WITH DARK AnD WHITe
CHOCOLATe AnD mAngO mOUSSe
Serves 8
PAVLOVA
8 large egg whites
1 cup (250 ml) sugar
¾ tsp (4 ml) cream of tartar
1 tbsp (15 ml) white vinegar
1 tsp (5 ml) vanilla extract
2 tbsp (30 ml) cornstarch
1 tbsp (15 ml) icing sugar, plus extra to finish
Preheat oven to 325 F (170 C). Line 12-in x 18-in (30 cm x 46 cm) jelly roll pan
with parchment paper. In mixing bowl whip eggs until soft peaks form. gradually
add sugar and cream of tartar and beat until stiff and glossy. Add vinegar and
vanilla, beat until well mixed. Sift cornstarch over top of egg whites and fold in.
Spread evenly over prepared pan and bake for 12 to 15 minutes or until puffy and
firm to touch. Remove from oven and allow to cool. Dust top with icing sugar.
Run a sharp knife around the edge of pan to loosen and carefully invert onto a
work surface lined with parchment paper.
67 calories of
a glass of wine
You can have a little.
Or you can have it all.
Molson Canadian 67, a premium light beer with 67 calories.
That’s about half the calories of wines or mixed drinks *.
67 calories of
Molson Canadian 67
*Calcualtions based on an average serving (6oz glass of wine and single serving of mixed drink)
Molson Canadian 67 is specially brewed to 67 calories per 341mL bottle
TASTE149