This was my conundrum on Tuesday. I'd already been to the grocery store and really didn't want to venture back out in the record-breaking heat-wave. So I desperately perused every red, white, and blue dessert on Pinterest to find something I could make out of my pantry. Well, I didn't find one thing but I did find about four. Put them together and you have the Almond Glazed Angel Food Cake with Berry Coulis! Luckily I had a fridge stocked with fresh fruit, a big plastic squeezy lemon, and a box of angel food cake, sugar, and almond extract. The results certainly seemed to please the crowd - there was complete and total silence as dessert was devoured after a meal filled with conversation and jokes. I'm pretty sure you could make this for any event and it would make some people very very happy!
Almond Glazed Angel Food Cake with Berry Coulis
Angel Food Cake – store bought or not…
Almond Glaze
¼ cup sugar
¼ cup water
¼ cup lemon
juice
¼ tsp almond
extract
Heat the sugar, the lemon juice and water in a saucepan over
medium-high heat, stirring, until the sugar dissolves. Remove from the heat and
stir in the almond extract.
Brush all sides of the cake with the syrup.
Strawberry Coulis –
raw
2 cups
quartered hulled strawberries (about 12 ounces)
¼ cup water
3 tbls sugar
1 tbls fresh
lemon juice
Combine strawberries, water, sugar, and lemon juice in
blender. Purée until very smooth, then press through a fine mesh strainer to
remove the seeds. Cover and refrigerate until cold. Coulis can be prepared one
day ahead.
Blueberry Coulis –
cooked
2 ½ cups
blueberries
1/3 cup
sugar
zest of 1
lemon
1 tblsp
lemon juice
Make blueberry coulis by combining the blueberries, sugar,
lemon juice, and zest in a small saucepan over medium heat. Simmer, stirring occasionally, until berries
start to burst. Cool slightly. Pour into blender and puree until smooth. Pour through a mesh strainer into a bowl to
remove any little bits. Cover and store coulis
in refrigerator until ready to use. This
can be made several days in advance.
Drizzle coulis and extra fruit over the cake just before
serving. Serve with additional coulis and vanilla ice cream on the side.
(coulis is also excellent just served over ice cream or French toast)
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