Grandly gossamer. Elegantly ethereal.
Fabulously festive for springtime occasions.
Discover the Menu Shoppe “finds”.
Whether dessert menus require freshening…new menu covers, or for bakeries and bistros, perhaps a trending LED Board for daily specials–or our ‘NEW’ Menu Show Off Card Holders–to amplify your offerings.
…as for the gossamer delights…
Lemon Chiffon Pie with Gingersnap Crust
1 1/4 cups finely ground gingersnap cookie crumbs (about 25 cookies ground in processor)
2 tablespoons sugar
1 teaspoon minced crystallized ginger
5 tablespoons unsalted butter, melted
For the filling:
2 cups ice cubes
1/4 cup water
1 envelope unflavored gelatin
3/4 cup plus 2 tablespoons sugar
4 large egg yolks
2 teaspoons finely grated lemon peel
1/8 teaspoon fine sea salt
1 1/4 cups chilled whipping cream
1/4 cup powdered sugar
Lemon peel strips from 1 lemon, removed with citrus zester
For the crust:
Position rack in center of oven and preheat to 350°F. Mix gingersnap cookie crumbs, sugar, and ginger in medium bowl. Add melted butter and stir until mixture is evenly moistened. Transfer crumb mixture to 9-inch-diameter glass pie dish; press crumbs firmly and evenly onto bottom and up sides to top of dish. Bake until crust is firm and slightly darker in color, about 8 minutes. Cool crust completely.
For the filling:
Pour enough cold water into medium bowl to come halfway up sides–add 2 cups ice cubes and set aside.
Pour 1/4 cup water into small bowl; sprinkle gelatin over.
Let stand until gelatin softens, about 15 minutes.
Whisk 3/4 cup sugar, lemon juice, egg yolks, grated lemon peel, and salt in heavy medium saucepan to blend. Whisk constantly over medium heat until mixture thickens very slightly (mixture will coat spoon but will not be thick like curd) and thermometer inserted into mixture registers 160°F, about 6 minutes (do not boil).
Add gelatin mixture; whisk until gelatin dissolves and mixture is smooth, about 1 minute. Place saucepan in bowl with ice water until lemon filling is cool to touch, whisking occasionally, about 8 minutes. Transfer lemon filling to large bowl. Using electric mixer, beat whipping cream with powdered sugar in another medium bowl until peaks form. Fold 1/4 of whipped cream into lemon filling until incorporated. Fold in remaining whipped cream in 3 additions. Transfer filling to cool crust, mounding slightly in center. Refrigerate pie until filling is set, about 4 hours.
NOTE: Can be made 1 day ahead. Keep refrigerated. Let stand at room temperature 20 minutes before serving.
Toss lemon peel strips with remaining 2 tablespoons sugar in small bowl–let stand 10 minutes. Twist peel to form curls. Trim center of pie with lemon peel curls.
To make lemon peel curls:
Remove peel in long strips using a citrus zester or channel knife. Twist strips around chopstick to form curls–then slide curls off.
…and this citrus-y version
Citrus Chiffon Cake
1 1/2 cups granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
5 large egg yolks, at room temperature
Finely grated zest of 1 lemon
Finely grated zest of 1 orange
Finely grated zest of 1 lime
1 teaspoon pure lemon extract
1 teaspoon pure orange extract
1 teaspoon pure vanilla extract
3/4 cup fresh grapefruit juice
1/2 teaspoon cream of tartar
Preheat the oven to 325° and position a rack in the lower third.
In a bowl, whisk the cake flour with 1 cup of the granulated sugar, the baking powder and salt. Make a well in the center and add the oil, egg yolks, zests, extracts and grapefruit juice. Slowly whisk the liquids into the flour, then whisk vigorously until smooth, about 30 seconds. In a bowl, using an electric mixer, beat the egg whites at medium speed until frothy. Add the cream of tartar and beat until very soft peaks form. Gradually add the remaining 1/2 cup of granulated sugar and beat until glossy but not stiff, about 1 minute. Fold one-fourth of the beaten whites into the batter, then fold in the rest. Scrape the batter into an ungreased 10-by-4-inch angel food cake pan (not nonstick) with a removable bottom. Bake the cake for 50 minutes, or until a toothpick inserted in the center comes out clean. Invert the cake onto the neck of a wine bottle; let cool. Run a knife around the inside of the pan and remove the outer ring. Run the knife around the tube and along the bottom and remove the tube. Cut the cake into wedges and sift with confectioners’ sugar. Serve with the frozen yogurt and oranges.
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