Go big or go home! This elegant and intricate dessert is just as much a meal for the eyes as it is for the mouth.
Directions for: Lemon-Rosemary Olive Oil Cake with Blackberry-Raspberry Ice Cream and a Black Sea Salt Sugar Cookie
Ingredients
Blackberry-Raspberry Ice Cream2 cups heavy cream
2 cups whole milk
1 cups sugar
tsp salt
3 eggs
1 cup blackberry puree
1 cup raspberry puree
cup sugar
Lemon-Rosemary Olive Oil Cake2 cups sugar
3 eggs
1 cup extra-virgin olive oil
2 cups flour
1 tsp kosher salt
tsp baking powder
tsp baking soda
1 cups whole milk
Juice of 1/2 lemon
2 Tbsp grated lemon zest
1 Tbsp chopped fresh rosemary
Lemon-Rosemary Glaze3 cups confectioners' sugar, plus as needed
cup fresh lemon juice, plus as needed
1 Tbsp grated lemon zest
1 Tbsp chopped fresh rosemary
Candied Lemon Peel1 cup sugar
2 lemons
Black Salt Sugar Cookies1 cup butter
1 cup confectioners' sugar
1 tsp vanilla extract
1 egg
tsp salt
2 cups all-purpose flour
Hawaiian black sea salt, for sprinkling
Blue sanding sugar, for sprinkling
Raspberry Coulis1 cup raspberry puree
cup sugar
Passion Fruit Coulis1 cup passion fruit puree
cup sugar
Directions
Blackberry-Raspberry Ice Cream1. Place the cream, milk, sugar and salt in a saucepan and bring to a low simmer.
2. Whisk the eggs in a bowl. When cream mixture reaches 130F on a thermometer, quickly whisk in the eggs. Cook, stirring constantly, until the thermometer registers 170F. Remove from the heat and pour the custard through a fine-mesh sieve.
3. Whisk the blackberry puree into the custard, then cool over an ice bath. Transfer to an ice cream maker and freeze according to manufacturer's instructions.
4. When the ice cream is done churning, transfer it to a rectangular container. Drop spoonfuls of the raspberry mixture on top of the ice cream and swirl in with a butter knife. Freeze.
Lemon-Rosemary Olive Oil Cake1. Preheat the oven to 350F. Spray a 9-inch springform pan (or 8 individual springform pans) with vegetable spray.
2. Combine the sugar and eggs in a stand mixer with the whisk attachment; mix just to combine. With the mixer on low speed, slowly drizzle in the olive oil, making sure the oil is well incorporated and emulsified.
3. Meanwhile, whisk together the flour, salt, baking powder and baking soda in a bowl.
4. In a second bowl or a measuring cup, combine the milk, lemon juice, lemon zest and rosemary.
5. Add the flour to the stand mixer in three additions, alternating with the milk mixture (2 additions). Begin and end with the flour, and be sure to whisk well after each addition--the batter will be runny. Pour the batter in the prepared springform pan.
6. Bake until the cake is a deep golden brown and bounces back when lightly pressed, 45 to 55 minutes (20 to 25 minutes for individual pans).
7. Cool to room temperature on a rack, then remove the cake from the pan.
Lemon-Rosemary Glaze1. In a bowl, whisk together the confectioners' sugar, lemon juice, lemon zest and rosemary until a glaze consistency similar to heavy cream is achieved. Adjust the consistency with more lemon juice or powdered sugar as needed.
Candied Lemon Peel1. Combine the sugar and 1 cup water in a small saucepan over medium-high heat. Bring to a boil, then turn off heat.
Black Salt Sugar Cookies1. In a stand mixer fitted with the paddle attachment, cream together the butter and confectioners' sugar until light and fluffy. Add the vanilla and egg and mix until combined. Add the salt and flour and mix until a dough forms.
2. Form the dough into a disk, wrap in plastic and refrigerate for 30 to 45 minutes.
3. Roll out the dough to a 1/4-inch thickness, then cut out cookies using a raindrop-shaped cutter.
4. Transfer the cookies to a parchment-lined baking sheet and sprinkle lightly with black sea salt and blue sanding sugar.
5. Bake in a 350F oven until golden brown at the edges, 12 to 14 minutes.
Raspberry Coulis1. Combine the raspberry puree and sugar in a small saucepan. Bring to a boil and cook until reduced by one-quarter. Let cool.
Passion Fruit Coulis1. Combine the passion fruit puree and sugar in a small saucepan. Bring to a boil; cook until reduced by one-quarter. Let cool.
2. To finish: Glaze the cake with the lemon-rosemary glaze and top with the candied lemon peel.
3. Serve with the two coulis and the ice cream and cookies on the side.
Tips and Substitutions
Special equipment: a 9-inch springform pan or 8 individual springform pans
Source and Credits
CONTESTANT/COMPETITION RECIPE: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.
Recipe courtesy of Jane Soudah
See more: Dessert, Bake, Berries, Eggs/Dairy, Fruit, Herbs