Wolfgang Puck WPMFP15 - Manual (Page 44)

86
Cream Cheese Frosting
Makes 2 cups
INGREDIENTS
1 8 oz package cream cheese
1/3 cup unsalted butter
2 teaspoons heavy cream
1 teaspoon vanilla
4 cups powdered sugar
METHOD
1 Place all the ingredients into the bowl of the food processor fitted
with the S-Blade. Process to a smooth consistency
2 Store unused frosting in a covered container.
Note: This frosting will frost a 13 x 9 inch cake or fill and frost a
9-inch two-layer cake.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
85
Fresh Peach Melba with
Raspberry Sauce
Makes 6 servings
INGREDIENTS
For the poached peaches
3 large ripe, firm, freestone peaches
2 cups water
2 cups sugar
1/4 cup lemon juice
Grated zest of 1 lemon
For the fresh raspberry sauce
1 pound raspberries
1/2 cup sugar
2 tablespoons lemon juice
METHOD
1 Bring a saucepan of water to a boil and boil peaches for about 20
seconds. Transfer to a bowl of ice water to cool. Drain and peel away
skin.
2 In another saucepan, make a simple syrup. Stir together the 2 cups
water, the sugar, and the lemon juice and zest. Over medium-high
heat, bring the mixture to a boil, then reduce the heat to low. Add
the peach halves to this syrup and continue simmering until tender, 5
to 7 minutes. Remove from the heat and let the peaches cool in the
syrup. Transfer the fruit and syrup to a nonreactive bowl, cover with
plastic wrap, and refrigerate until serving time.
3 Make the fresh raspberry sauce: Put the berries, sugar, and lemon
juice in your food processor fitted with the S-Blade and process until
puréed. Place a fine-mesh strainer over a nonreactive bowl and, with
a rubber spatula, pass the puree through the strainer to remove the
seeds. Cover with plastic wrap and refrigerate.
4 Before serving, toast the sliced almonds in a small, dry skillet over
low heat, stirring almost continuously, until they turn light golden,
about 3 minutes. Transfer immediately to a bowl to cool.
5 To serve, scoop the ice cream into six attractive, chilled serving
bowls. Remove the peach halves from their syrup and place them
cut side down on top of the ice cream. Drizzle each serving gener-
ously with the raspberry sauce, garnish with whipped cream and
toasted almonds, and serve immediately.
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press
(October, 2004)
For serving
1 cup sliced almonds
1 1/2 pints good-quality
vanilla ice cream
1 cup heavy cream,
whipped to soft peaks
FG_FoodProc Manual2 7/7/06 3:54 PM Page 87