Citrus Lace Cups - Recipelink.com

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In our hurried world, pie-making can seem hopelessly time-consuming and old-fashioned. That's why homemade pies have become both a rarity and a cause for celebration. Now you can celebrate as much as you want with the PIE IN THE SKY COOKBOOK. Based on the recipes from her successful bakery, Wanda's Pie in the Sky, this cookbook features recipes for every kind of pie imaginable

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Wanda's Pie in the Sky

Authors: Wanda Beaver

Date: October 2002

ISBN: 1552852148

Publisher: Whitecap Books

Paperback

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Citrus Lace Cups
Recipe from: Wanda's Pie in the Sky
by Wanda Beaver
Cookbook Heaven at Recipelink.com

You won't believe how fast and simple these scrumptious mousse filled cups are to prepare. Believe me, I know. I personally, single handedly prepared (well, almost single handedly; thankfully I had some last minute help - thank you, Sarah Jane and Sheila!) almost 700 of these fragile little miniatures for a fundraiser. I ran out of steam at about 685. I figured it would be enough, but of course it wasn't, and we had to turn away about 30 people. No doubt there would have been plenty if so many people hadn't returned for seconds-in some cases, thirds. Whenever you want to whip up an impressive, dazzling dessert in no time at all, be sure to give these fragile, cream-filled treats a try. You and your guests will be absolutely thrilled.

Makes 24 cups

FOR THE CUPS:
1/4 cup (60 mL) butter
1/2 cup (120 mL) brown sugar
1/4 cup (60 mL) corn syrup
1/2 tsp. (120 mL) vanilla extract
1/2 cup (120 mL) pastry flour
1/2 cup (120 mL) almonds, finely chopped
FOR THE FILLING:
1 1/2 cups (360 mL) whipping cream, chilled
12 oz. (340 g) cream cheese, softened (about 1 1/2 packages)
1 cup (240 mL) granulated sugar
2 Tbsp. (30 mL) lime zest 1 tsp. (5 mL) lemon zest
1 Tbsp. (15 mL) orange zest
1/3 cup (80 mL) lime juice
2 cups (480 mL) fresh raspberries (optional)
Candied Orange Peel (optional) (recipe follows)

FOR THE CUPS: Preheat the oven to 375 degrees (190°C). Line 2 cookie sheets with parchment paper. Combine the butter, sugar and corn syrup in a medium saucepan. Bring to a boil over medium heat, stirring occasionally. Remove from the heat and stir in the vanilla. Combine the flour and almonds and add to the sugar mixture. Drop by teaspoonfuls 3 inches (7.5 cm) apart on the cookie sheets. Bake for 5 to 6 minutes, until golden brown. Remove from the pan while still hot and use a spatula to drape over the back of a mini muffin pan to create little cups. It is important to work quickly before the sugar hardens. However, if it does harden, pop the pan back into the oven for a minute to make it pliable enough to continue. Let the cups cool completely.
FOR THE FILLING: Using an electric mixer, whip the chilled cream until stiff peaks form. In a separate bowl, beat the cream cheese with the sugar, the lime, lemon and orange zests and the lime juice until light and fluffy. Gently fold in the whipped cream. Using a piping bag and star tip, pipe the filling into the cookie cups. Assemble within 20 minutes of serving to maintain crispness. Garnish the cups with raspberries or candied orange peel, if desired.

Variation:

Margarita Mousse Cups

Add 2 Tablespoons (30 mL) tequila and 1 Tablespoon ( 15 mL) Triple Sec liqueur to the beaten cream cheese for an exiting change.

Candied Orange Peel

You'll be amazed at how truly delicious these are when made fresh. An ideal accompaniment to other desserts, they are perfect for nibbling, especially when dipped in chocolate, and make a very welcome gift.

Makes 6 dozen strips

3 or 4 Navel Oranges
1 1/2 cups (360mL) granulated sugar
2/3 cup (160mL) water (more as needed)
Granulated sugar, for coating
Semisweet chocolate, melted (optional)

Trim the bottom and top of each orange. Run a knife down the sides of the orange in quarters, cutting through the pith, just to the flesh. Peel off the rind in quarters and slice each into strips 1/4 to 1/3inch (.6 to .8 cm) wide. Cover with water and refrigerate overnight.
Drain and cover with fresh water in a medium saucepan.
Bring to a boil over medium heat and cook for about 1 minute. Drain. Combine the sugar with the 2/3 cup (160 mL) water and boil for 1 to 2 minutes. Add the orange strips to the syrup and simmer over low heat for about 50 to 60 minutes, until soft and syrupy, adding water as needed to prevent scorching. Do not stir, but swirl the pan occasionally. Drain. Roll the strips in sugar. Dip in melted chocolate, if desired. Store in a tightly closed container to maintain the soft texture for up to 3 weeks.

NOTE: It is essential to use thick-skinned oranges and to soak the peel overnight to remove the natural bitterness. Do not stir the mixture while it is cooking to prevent crystallization of the syrup.

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