Grapefruit Meringue Nests With Mixed Berries Food

GRAPEFRUIT MERINGUE NESTS WITH MIXED BERRIES

Steps:

• Prepare Meringue Nests: Preheat oven to 200 degrees F. Line large cookie sheet with parchment paper or silicone baking mat. In large bowl, with mixer on high speed, beat egg whites and cream of tartar until soft peaks form. Sprinkle in sugar, 2 tablespoons at a time, beating until sugar dissolves and meringue stands in stiff, glossy peaks when beaters are lifted. With large rubber spatula, gently fold grapefruit peel into meringue until well combined.
• Divide mixture into 8 even mounds (heaping 1/4-cup measuring cup) on prepared sheet, spacing about 2 inches apart. Pressing back of spoon into center of each meringue, form mounds into 3-inch-round nests. Bake 2 hours or until firm. Turn off oven; leave meringues in oven 1 hour or overnight to dry. When meringues are dry, carefully remove from parchment. Meringues can be stored in tightly sealed container at room temperature up to 2 weeks.
• Prepare Berries: In large bowl, combine blueberries, raspberries, and half of strawberries. In 12-inch skillet, combine sugar and grapefruit juice. Heat to boiling on medium, stirring occasionally. Boil 2 minutes or until sugar dissolves and mixture is clear pink. Add remaining strawberries and cook 1 to 3 minutes or until berries release their juices and have softened slightly. Pour mixture over uncooked berries in large bowl. Stir gently until well combined.
• Place meringue nests on serving plates. Divide berries among nests and drizzle grapefruit syrup all around. Serve immediately.

GRAPEFRUIT MERINGUE NESTS WITH MIXED BERRIES

Steps:

• PREPARE MERINGUE NESTS:
• Preheat oven to 200°F.
• Line large cookie sheet with parchment paper or silicone baking mat.
• In large bowl, with mixer on high speed, beat egg whites and cream of tartar until soft peaks from.
• Sprinkle in sugar 2 tablespoons at a time, beating until sugar dissovles and meringue stands in stiff, glossy peaks when beaters are lifted.
• With large rubber spatula, gently fold grapefruit peel into meringue until well combined.
• Divide mixture into 8 even mounds (heaping 1/4 cup measuring cup) on prepared sheet, spacing about 2 inches apart.
• Pressing back of spoon into center of each meringue, form mounds into 3 inch round nests.
• Bake 2 hours or until firm.
• Turn off oven; leave meringues in oven 1 hour or overnight to dry.
• When dry, carefully remove from parchment.
• Meringues can be stored in tightly sealed container at room temp up to 2 weeks.
• PREPARE BERRIES:.
• In large bowl, combine blueberries, raspberries, and half of strawberries.
• In 12 inch skillet, combine sugar and grapefruit juice.
• Heat to boiling on medium, stirring occasionally.
• Boil 2 minutes or until sugar dissolves and mixture is clear pink.
• Add the first half of strawberries and cook 1-3 minutes or until berries release their juices and have softened slightly.
• Pour mixture over un-cooked berries in large bowl.
• Stir gently until well combined.
• Place meringue nexts on serving plates.
• Divid berries among nests and drizzle grapefruit syrup all around.
• Serve immediately.

IRISH CREAM CHEESECAKE WITH MIXED BERRIES

Steps:

• For crust: Preheat oven to 350°F Mix all ingredients in small bowl.
• Press crumb mixture onto bottom (not sides) of 9-inch-diameter springform pan.
• Bake until brown and fragrant, about 8 minutes.
• Cool.
• Maintain oven temperature.
• For filling: Beat cream cheese, sugar and vanilla extract in large bowl until well blended.
• Beat in sour cream and Irish Cream liqueur.
• At lowest mixer setting, add eggs, 1 at a time, beating until just combined.
• Pour filling into pan.
• Bake until edges are puffed and center no longer moves when pan is shaken, about 50 minutes.
• Cool cheesecake 10 minutes.
• Maintain oven temperature.
• Prepare topping: Mix sour cream and ¼ cup sugar in bowl until smooth.
• Press down edges of cheesecake to flatten.
• Spoon topping over hot cheesecake.
• Bake 10 minutes.
• Remove cheesecake from oven and cool.
• Cover and refrigerate overnight.
• Combine berries in large bowl.
• Season to taste with sugar.
• Release cheesecake from springform pan.
• Serve with berries.