Somersize Desserts

Book by Somers Suzanne

Level One Desserts

DECAF COFFEE GRANITA with PERFECTLY WHIPPED CREAM
Level One / Serves 6-8

This just might be my favorite recipe in the whole book. It's so easy to make and it's so delicious. A perfect Level One dessert. Granita is the Italian word for a dessert ice. I've added heavy cream to this classic recipe to make it even smoother. Traditionally, ices are stirred frequently while they freeze to produce a slightly granular texture. Allow three or four hours to complete the granita.

Granita
2 cups boiling water
1/4 cup strong brewed decaf coffee
2 cups heavy cream
3 tablespoons SomerSweet
1 recipe Perfectly Whipped Cream (below)
SomerSweet substitutions -- saccharin: 1 tablespoon plus 2 teaspoons sugar: 3/4 cup

Perfectly Whipped Cream
2 cups whipping cream
1 teaspoon vanilla
2 teaspoons SomerSweet
SomerSweet substitutions saccharin: 1 1/2 teaspoons sugar: 1 tablespoon

Whisk together the boiling water and decaf coffee in a large mixing bowl. Stir in the cream and SomerSweet.

Cool to room temperature. Place in a 9 3 9-inch ovenproof Pyrex baking dish and place in the freezer. As soon as ice appears on the edges (about three hours), stir the mixture with a fork. Continue to stir and break up ice every hour until mixture is slushy. Use a fork to flake the granita into serving dishes. Top with a dollop of Perfectly Whipped Cream.

PERFECTLY WHIPPED CREAM
Makes about 3 cups

With an electric mixer, whip the cream until it starts to thicken. Add the vanilla and SomerSweet. Continue whipping until soft peaks form.
CRÈME BRÛLÉE
Level One / Serves 8

This classic dessert is simply the best-tasting custard, topped with caramelized sugar. To caramelize the SomerSweet, you can use a kitchen torch, available at cooking stores, or you can brown the crème brûlée under the broiler until it's brown and crusty. There's nothing like taking your spoon and tapping through the hard caramel crust to the smooth, creamy custard. By the way, in case you forgot, you're still losing weight.

Unsalted butter for the ramekins or cups
6 large egg yolks
1/4 cup plus 1 tablespoon SomerSweet
2 1/4 cups cream
2 tablespoons vanilla or
1 vanilla bean, split lengthwise and scraped
SomerSweet substitutions saccharin: 2 teaspoons sugar: 1 cup

Preheat oven to 350
Lightly butter eight 3-ounce ramekins or heatproof custard cups.
Lightly whisk the egg yolks together with 1 tablespoon SomerSweet in a mixing bowl until frothy.
Heat the cream in a small saucepan until just scalded. Whisk the hot cream into the egg mixture.
Add the vanilla extract or the scrapings from the inside of the vanilla bean.
Pour the custard batter into the buttered ramekins. Place the ramekins in a roasting pan. At the oven door, add hot water to the bottom of the pan until the water comes halfway up the sides of the ramekins.
This is a water bath, which helps keep the custard from curdling, cracking, or breaking.
Bake until the custard starts to set up, about 20 minutes. Remove the ramekins from the water bath. Cover with plastic wrap and refrigerate until firm, about 2 hours.
When ready to serve, sprinkle the remaining 1/4 cup SomerSweet evenly over the tops of the custards.
To caramelize the tops, use a kitchen propane torch or place the ramekins under a hot broiler until the SomerSweet browns.
ORANGE SOUFFLÉ

Level One / Serves 4

This baked soufflé is perfection. It is light and airy. New cooks often think soufflés are difficult, but, in fact, you'll find this recipe easy and delicious. This soufflé makes a tasty and impressive Level One dessert.

Unsalted butter for the soufflé dish
6 large egg yolks at room temperature
1 tablespoon plus 2 teaspoons SomerSweet
2 teaspoons orange extract
2 teaspoons orange zest
1/4 cup heavy cream
6 large egg whites at room temperature
SomerSweet substitutions, saccharin: 1 tablespoon sugar: 1/2 cup

Preheat oven to 450
Butter a 1-quart soufflé dish.
Beat the egg yolks and 1 tablespoon of SomerSweet (or 2 teaspoons saccharin, or 1/4 cup sugar) until light and tripled in volume, about 6-8 minutes. Add the orange extract, orange zest, and heavy cream. Continue to beat for another minute.
In another bowl, beat egg whites until frothy. Add the remaining SomerSweet (or saccharin or sugar) and beat until stiff peaks form.
Gently fold the egg whites into the yolk mixture until well incorporated. Transfer to the soufflé dish and bake for 15-20 minutes. Serve immediately.
note: For a straighter, taller soufflé, add a parchment paper collar before baking: Cut a 24-inch-long piece of parchment paper. Fold it in half. It will be about 8 inches wide. Butter it on one side. Wrap it around the outside of the soufflé dish, with the buttered side against the dish. Secure it with a piece of string or staple it together. Bake as usual and remove immediately before serving.