A very berry summer

Very Berry Pavlova

This dessert was inspired by a bakery in Los Angeles called Proof.  They have these amazing meringues made with dehydrated strawberries that gives it extra flavor.  I used this concept to make a pavlova, a light crisp delicate crust with a soft sweet marshmallow center.  It's filled with sweetened mascarpone cheese, topped with a vibrant raspberry sauce and fresh berries. I can't think of a better way to celebrate the summer.

Stress relief tip for the day:

Know Your Stress Type. Dirk Hellhammer, noted stress researcher, and Doctors Stephanie McClellan and Beth Hamilton have identified four stress types that specifically impact women. They are as follows:

a. Flat and frazzled. You are generally calm, but when stress hits, you have a big response. You are extremely sensitive to stress.

b. Life observer. This is the most rare stress type marked by an extreme state where you feel like you're living in a bubble watching life pass you by.

c. Constant overdrive. Your engine is always revved. You have a hard time sitting still, often tap your feet or hands, and frequently clench or grind your teeth.

d. Sprint and crash. Stress keeps you focused and running so you can close deals, prepare for a big meeting, and manage all of your clients, but once the stress is reduced or eliminated, you crash.

Psychology Today, 2011

Very Berry Pavlova Recipe
Makes 8-10 individual pavlovas

Ingredients

Pavlovas:
5 large egg whites, at room temperature
1 cup granulated sugar
1/4 cup powdered sugar
1/4 teaspoon sea salt
1/4 teaspoon cream of tartar
2 tablespoons lemon zest 

1 ounce freeze dried strawberries, unsweetened

Filling:
1 cup mascarpone cheese, at room temperature
2 tablespoons of milk
2 tablespoons sugar
1 teaspoon pure vanilla extract

Raspberry Sauce:
1 half-pint fresh raspberries
1/2 cup sugar
3/4 cup raspberry jam
1 tablespoon raspberry syrup

Directions

Preheat the oven to 200 degrees F. Line a baking sheet with parchment paper. 

Whip the egg whites to medium peaks, about 2 minutes. Gradually add the granulated sugar once the whites reach a foamy consistency. Once peak is achieved, add the salt, cream of tartar and lemon zest. Increase the speed to high and beat until the mixture holds stiff peaks, about 3 to 4 minutes. Fold the sifted powdered sugar and strawberries into the meringue mixture in thirds.

Pour the meringue mixture into a pastry bag with a star tip.  Make a circle on the bottom of the parchment paper, then pipe circular rounds on the edge of the circle to form a cup.  Repeat until meringue mixture is finished.

Bake for 2 hours. Turn off the oven and allow the meringues to cool completely in the oven for 2 hours. Store airtight in a plastic container for up to 1 week. 

To make the filling, mix together the cheese, sugar and vanilla until smooth in a small bowl.  Pipe in the center of the baked meringue with a round tip.

To make the sauce,  place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and syrup into the bowl of a food processor fitted with a steel blade and process until smooth. Pour on top of filling with added blackberries, blueberries and strawberries.

A child's wish

Halal Rocky Road Ice Cream

Every Muslim knows what I'm talking about. Walking into an ice cream shop because your parents say you earned an ice cream cone. You decide you want the chocolate one with the fluffy white clouds and your parents say no. Why? Because marshmallows have pork gelatin.

Finally, after all these years, Whole Foods carries a miniature marshmallow made with fish gelatin which also happens to be Kosher. Now the answer to the dilemma is simple. Use the marshmallows in the best rocky road recipe out there. It's a child's wish come true.


Stress relief tip for the day:
Make a priority list. Take a couple minutes to write down the things you have to do and prioritize them by numbering each one in order of importance. Quickly move to priority number one and feel good if you accomplish that one action.

Halal Rocky Road Ice Cream Recipe

Makes about one quart

Ingredients

2 cups heavy cream

3 tbsp Dutch process cocoa powder

5 oz. chopped semisweet chocolate

1 cup lowfat milk

Pinch of salt

5 large egg yolks

1 tsp vanilla extract

1 1/2 cups Elyon Mini Marshmallows

1 cup chopped roasted peanuts

Directions

Warm one cup of cream with the cocoa powder, whisking thoroughly. Bring to a boil then reduce heat to a simmer for 30 seconds while whisking.  Remove pot from heat and add chocolate stirring until smooth.  Add second cup of cream and pour into a large bowl.

Warm lowfat milk, sugar and salt in the same pot.  In a separate bowl whisk egg yolks.  Pour two tablespoons of milk into eggs to temper while whisking and then slowly add in the rest of the milk. Pour the mixture back into the pot and cook on low heat until the mixture is thick enough to coat the back of a wooden spoon.  Pour the custard though a sieve and into the chocolate mixture.  Add vanilla and place in the refrigerator for 1-2 hours.

Freeze mixture in the ice cream maker according to manufacturer's instructions.  Enjoy! 

Adapted from David Lebovitz The Perfect Scoop