Short & Sweet
By Melanie Barnard
The Art of the Dessert
By Ann Amernick
Wiley / 2007 / $40
Accomplished cooks looking for a challenge will find rich territory to explore in this book from a former assistant White House pastry chef. The 96 recipes emphasize stellar presentation, and instructions for most desserts go on for several pages.
The truffled brownie souffle I tried was chocolaty as promised, but the recipe seemed like a lot of trouble to go to for a dish that tasted basically like a brownie.
Goat-Cheese Cake With Mixed Berries -- Serves 6 to 8
butter and granulated sugar for the cake pan
11 ounces fresh goat cheese, at room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
grated zest of 1 lemon
1 teaspoon freshly squeezed lemon juice
6 large eggs, separated
3 tablespoons all-purpose flour
1/2 pint blackberries (about 1 cup)
1 pint raspberries (about 2 cups)
Preheat the oven to 350 degrees. Butter a 9-inch round cake pan and dust with granulated sugar, tapping out the excess.
Put the goat cheese, sugar, vanilla, lemon zest and lemon juice in the bowl of a stand mixer fitted with the paddle attachment and beat until smooth. Stir in the egg yolks two at a time, mixing well after each addition. Mix in the flour until incorporated.
Put the egg whites in another mixer bowl, fit the mixer with the whip attachment, and whip on medium speed until soft peaks form. Using a spatula, gently fold the egg whites into the goat-cheese mixture. Spread the batter into the prepared pan.
Bake until a skewer inserted into the center comes out clean, 25 to 30 minutes. Let cool to room temperature.
To serve, run a knife around the inside edge of the pan to loosen the cake, invert a platter on top of the pan, and invert the plate and pan together. Lift off the pan. Top with the berries and serve.
From "Classic Stars Desserts"
Per serving (based on 8 servings): 264 calories, 13 grams protein, 12 grams fat, 7 grams saturated fat, 28grams carbohydrate, 1 gram fiber, 177 milligrams cholesterol, 196 milligrams sodium