Lemon Raspberry Pistachio Sweet Rolls Food

LEMON RASPBERRY SWEET ROLLS

Steps:

• In the bowl of a stand mixer with the paddle attachment, or in a large bowl with an electric mixer, cream together the butter, salt, and sugar. Add the egg and mix until smooth.
• Switch to the dough hook on a stand mixer (or a wooden spoon if mixing by hand), and add the flour, yeast and 1 1/8 cups of the buttermilk.
• Mix on low speed until the dough comes together into a ball and clears the sides of the bowl.
• Knead for 10-12 minutes (12-15 if kneading by hand) until the dough is smooth and silky, a bit tacky but not sticky at all. If it's very sticky, add a bit more flour, a tablespoon at a time, if it's very dry and not coming together add a bit more buttermilk, a tablespoon at a time.
• Move the dough to a large, lightly oiled bowl and cover it with plastic wrap.
• Allow it to rise for about 2 hours until it doubles in size.
• In a small bowl, mix together the butter, lemon juice, lemon zest and granulated sugar for the filling and set aside.
• Punch down the risen dough and turn it out onto a lightly oiled counter.
• Roll it out to about 1/2 inch thick rectangle, about 12 by 14 inches.
• With a rubber spatula, spread the filling over the dough, leaving 1/4 inch space around the edges.
• Sprinkle the raspberries evenly over the filling.
• Starting from one long side, roll the dough up into a log, keeping it even as you roll. Pinch the seam closed with your fingers and lay the log seam side down on the counter.
• Using a serrated knife, slice the log into 12 even pieces.
• Place the rolls, cut side down, in a 9x13 inch pan and cover the pan tightly with plastic wrap.
• At this point, you can either refrigerate the rolls for up to 2 days, pulling them out 3-4 hours before baking to let them proof, or let them proof (rise) at room temperature immediately for about 90 minutes, or until the the buns have doubled in size.
• Preheat the oven to 350 degrees F, with a rack in the middle of the oven.
• Bake for 25-30 minutes or until they are golden brown.
• While the buns are baking, make the icing.
• With an electric mixer, whip the cream cheese, lemon juice and lemon zest until smooth and creamy.
• Add the powdered sugar and whip again until smooth.
• Set aside, covered tightly with plastic wrap.
• When the sweet rolls are finished baking, allow to cool in the pan for 5-10 minutes, then spread the lemon cream cheese icing over top of the warm rolls. Serve warm.
• Keep any leftovers in a sealed container in the refrigerator, they reheat well in the microwave.

RASPBERRY, PISTACHIO & LEMON CURD TRIFLES

Steps:

• Cut the madeira cake into 1cm thick slices, and sandwich pieces together using 4 tbsp of the lemon curd. Cut into small squares, and pile into four dessert glasses or one medium trifle dish.
• Mash half the raspberries in a bowl with a fork, and stir in the vanilla and limoncello. Spoon over the sponge. Top with more halved or whole raspberries - saving some to finish - and a scattering of the pistachios.
• Stir most of the remaining pistachios into the custard, then spoon over the fruit and sponge.
• Whip the cream and sugar in a large bowl until thick and billowy, and holding soft peaks. Spoon over the trifles. Top with the reserved pistachios, a swirl of lemon curd and the remaining raspberries.

LEMON & RASPBERRY MOUSSE WITH PISTACHIO & GINGER SHORTBREAD

Steps:

• Heat the oven to 160C/140C fan/gas 4. For the shortbread, butter a 20cm shallow cake or tart tin. Whisk the butter and sugar together until pale and well-combined, then fold in both gingers, the pistachios and a pinch of salt. Sift in the flour and knead to a soft dough in the bowl. Tip into the tin and press the mixture into the base in an even layer.
• Bake for 25-30 mins until pale golden and dry-looking. Cut the shortbread into slices or wedges while hot, then leave to cool in the tin - it will firm up as it cools. Sprinkle with the ½ tbsp caster sugar.
• To make the mousse, whip the double cream, lemon zest, lemon curd and yogurt in a bowl with an electric whisk until soft peaks form. Spoon into small serving glasses or ramekins and chill.
• Mash half the raspberries with the icing sugar using a fork, or purée in a small blender along with any defrosting juices to make a coulis. Cover and chill until ready to serve.
• To serve, spoon the coulis over the mousses, garnish with the remaining raspberries and serve with the shortbread wedges alongside.

PISTACHIO LEMON DROPS

Steps:

• Preheat oven to 325 degrees. Put egg white and salt in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium-high speed until stiff peaks form. Reduce speed to medium; mix in nuts and sugar, then flour and lemon juice.
• Using a 1 1/4-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies, rotating sheets halfway through, until edges are golden, 10 to 12 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.