Icings and Toppings
Rosemary and Lavender Syrup
This is drizzled lightly over fresh peaches, nectarines, cherries,
apricots, berries, and, well, just about anything else you can think
1/2 c water
t lavender blossoms
|3 T honey
all the ingredients in a saucepan, and simmer softly until it is
reduced to 1 cup, about 10 or so minutes. Cool to room temperature,
then strain. If you are wanting a milder flavor, strain before cooling.
c powdered sugar, sifted
t instant coffee
T butter, melted
sugar, butter and coffee with enough water to make glazing consistency.
Fashioned Marshmallow Icing
Light meringue-based icing with a marshmallow-like
|1 c sugar
sugar, corn syrup and water to boil. When this is just boiling,
in a stand up mixer start whipping the whites with a pinch of sugar
and the vanilla. When the syrup reaches 112°C (234°F), reduce
the speed of the whites (which should be peaked now) and slowly
pour into the whipped whites in a steady stream. Continue beating
for a few minutes, or until the temperature has been reduced to
warm. When no longer hot (but still slightly warm), use to frost
the cake. Note: the longer it is whipped, the stiffer the meringue
becomes but the less time you have to work with it. Always work
with it slightly warm because the icing sets up fairly quickly.
© 2004-2005 Beach Cuisine™, Inc.