Thread: REC request: Creme Celeste ?? (dessert)

Sky <[email protected]> wrote:

> Does anyone have one to
> share???

Here is a recipe from _The New York Times Menu Cook Book_ by Craig
Claiborne.

Victor

Crème Celeste
4 to 6 servings

1 cup heavy cream
1/2 cup sugar
1 1/2 teaspoon unflavored gelatin
3 tablespoons cold water
1 cup sour cream
2 tablespoons cognac or kirsch (optional)
Crushed and sweetened berries

1. Combine the cream and sugar in a saucepan and cook, stirring, until
the sugar is dissolved.

2. Soften the gelatin in the cold water and stir it into the cream
mixture.

3. When the gelatin is dissolved, beat in the sour cream with a wire
whisk or a rotary beater. Stir only until the mixture is thoroughly
blended and smooth. Flavor with cognac or kirsch, if desired, and pour
into a lightly oiled two-cup mold.

4. Chill for three to four hours, until firm. Unmold. Serve with
sweetened crushed strawberries or raspberries.

On Dec 18, 3:45*pm, Sky <skyho...@NOsbcglobal.SnPeAtM> wrote:
> Happy Holidays, folks. *Yes, I know GIMF, but I thought I'd ask here for
> tried-n-true recipes for ... as the subject line says .... "Creme
> Celeste." *It's a dessert. *I've never made it before, and I do not have
> any recipe on hand (or the computer) for it. *Does anyone have one to
> share??? Thanks ever so much.
>
> Sky
>
> --
> Ultra Ultimate Kitchen Rule - Use the Timer!
> Ultimate Kitchen Rule -- Cook's Choice!!



Creme Celeste with Raspberry Sauce

1 Pint Heavy Cream
3/4 C Sugar
1/2 C Cold Water
1 TB Gelatin
1 C Sour Cream
1/4 C Kirsh, Brandy, or Cointreau

In a small saucepan, bring cream and sugar to a simmer and stir to
incorporate sugar. Bloom gelatin in the cold water for 10 minutes and
add to the cream mixture. Transfer mixture to a clean stainless steel
or glass bowl and whisk in sour cream and Kirsch. Pour into ramekins
or custard cups and let set overnight if possible. Unmold before
serving. Serve with raspberry puree (see below). Garnish with a mint
leave or an edible flower such as a Johnny Jump Up.

Raspberry Puree:
2 C Raspberries, fresh or frozen
2-3 TB Confectioners Sugar, or to taste
Juice from one lemon

Sieve raspberries, then, combine with sugar and lemon juice.

In article <[email protected]>,
Sky <[email protected]> wrote:

> GIMF

Pardon my ignorance, but what does this mean?

I did find some recipes for creme celeste by searching for "creme
celeste" recipe, but I don't know how good or reliable they are.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

On Dec 18, 4:30*pm, Ranee at Arabian Knits <arabiankn...@gmail.com>
wrote:
> In article <4B2C141F.1...@NOsbcglobal.SnPeAtM>,
>
> *Sky <skyho...@NOsbcglobal.SnPeAtM> wrote:
> > GIMF
>
> * *Pardon my ignorance, but what does this mean?
>
> * *I did find some recipes for creme celeste by searching for "creme
> celeste" recipe, but I don't know how good or reliable they are.
>
> Regards,
> Ranee @ Arabian Knits
>
> "She seeks wool and flax, and works with willing hands." Prov 31:13
>
> http://arabianknits.blogspot.com/

I would assume the OP is looking for tried recipes that have merit.

Ranee at Arabian Knits wrote:
> In article <[email protected]>,
> Sky <[email protected]> wrote:
>
>> GIMF
>
> Pardon my ignorance, but what does this mean?


Google Is My Friend
Sometimes you see GIYF or Google is YOUR friend.

-Tracy

Thank you Thank you!!! I just bet this is the recipe my grandmother
used. She lived in NY when my grandfather worked in Manhattan for many
years, and I fondly remember the Holidays at their home as a child and
teenager. But, I'd rather have the chocolate icebox cake instead <VBG>!

Sky

P.S. I'll be sure to use raspberries!

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

Victor Sack wrote:
>
> Sky <[email protected]> wrote:
>
> > Does anyone have one to
> > share???
>
> Here is a recipe from _The New York Times Menu Cook Book_ by Craig
> Claiborne.
>
> Victor
>
> Crème Celeste
> 4 to 6 servings
>
> 1 cup heavy cream
> 1/2 cup sugar
> 1 1/2 teaspoon unflavored gelatin
> 3 tablespoons cold water
> 1 cup sour cream
> 2 tablespoons cognac or kirsch (optional)
> Crushed and sweetened berries
>
> 1. Combine the cream and sugar in a saucepan and cook, stirring, until
> the sugar is dissolved.
>
> 2. Soften the gelatin in the cold water and stir it into the cream
> mixture.
>
> 3. When the gelatin is dissolved, beat in the sour cream with a wire
> whisk or a rotary beater. Stir only until the mixture is thoroughly
> blended and smooth. Flavor with cognac or kirsch, if desired, and pour
> into a lightly oiled two-cup mold.
>
> 4. Chill for three to four hours, until firm. Unmold. Serve with
> sweetened crushed strawberries or raspberries.

Thanks for sharing your recipe! It will be used one way or another

Sky


Chemo the Clown wrote:
>
> On Dec 18, 3:45 pm, Sky <skyho...@NOsbcglobal.SnPeAtM> wrote:
> > Happy Holidays, folks. Yes, I know GIMF, but I thought I'd ask here for
> > tried-n-true recipes for ... as the subject line says .... "Creme
> > Celeste." It's a dessert. I've never made it before, and I do not have
> > any recipe on hand (or the computer) for it. Does anyone have one to
> > share??? Thanks ever so much.
> >
> > Sky
> >
> > --
> > Ultra Ultimate Kitchen Rule - Use the Timer!
> > Ultimate Kitchen Rule -- Cook's Choice!!
>
> Creme Celeste with Raspberry Sauce
>
> 1 Pint Heavy Cream
> 3/4 C Sugar
> 1/2 C Cold Water
> 1 TB Gelatin
> 1 C Sour Cream
> 1/4 C Kirsh, Brandy, or Cointreau
>
> In a small saucepan, bring cream and sugar to a simmer and stir to
> incorporate sugar. Bloom gelatin in the cold water for 10 minutes and
> add to the cream mixture. Transfer mixture to a clean stainless steel
> or glass bowl and whisk in sour cream and Kirsch. Pour into ramekins
> or custard cups and let set overnight if possible. Unmold before
> serving. Serve with raspberry puree (see below). Garnish with a mint
> leave or an edible flower such as a Johnny Jump Up.
>
> Raspberry Puree:
> 2 C Raspberries, fresh or frozen
> 2-3 TB Confectioners Sugar, or to taste
> Juice from one lemon
>
> Sieve raspberries, then, combine with sugar and lemon juice.

In article
<[email protected]>,
Ranee at Arabian Knits <[email protected]> wrote:

> In article <[email protected]>,
> Sky <[email protected]> wrote:
>
> > GIMF
>
> Pardon my ignorance, but what does this mean?

I'll betcha it's "Google is my friend." Deduced from her, "I thought
I'd ask here. . . ."
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/15/2009

In article
<[email protected]>,
Chemo the Clown <[email protected]> wrote:

> On Dec 18, 3:45*pm, Sky <skyho...@NOsbcglobal.SnPeAtM> wrote:
> > Happy Holidays, folks. *Yes, I know GIMF, but I thought I'd ask here for
> > tried-n-true recipes for ... as the subject line says .... "Creme
> > Celeste." *It's a dessert. *I've never made it before, and I do not have

> Creme Celeste with Raspberry Sauce
>
> 1 Pint Heavy Cream
> 3/4 C Sugar
> 1/2 C Cold Water
> 1 TB Gelatin
> 1 C Sour Cream
> 1/4 C Kirsh, Brandy, or Cointreau


Hmmm. Not knowing much about it, reminds me of something akin to panna
cotta.


--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/15/2009

In article
<[email protected]>,
Chemo the Clown <[email protected]> wrote:

> Creme Celeste with Raspberry Sauce
>
> 1 Pint Heavy Cream
> 3/4 C Sugar
> 1/2 C Cold Water
> 1 TB Gelatin
> 1 C Sour Cream
> 1/4 C Kirsh, Brandy, or Cointreau
>
> In a small saucepan, bring cream and sugar to a simmer and stir to
> incorporate sugar. Bloom gelatin in the cold water for 10 minutes and
> add to the cream mixture. Transfer mixture to a clean stainless steel
> or glass bowl and whisk in sour cream and Kirsch. Pour into ramekins
> or custard cups and let set overnight if possible. Unmold before
> serving. Serve with raspberry puree (see below). Garnish with a mint
> leave or an edible flower such as a Johnny Jump Up.
>
> Raspberry Puree:
> 2 C Raspberries, fresh or frozen
> 2-3 TB Confectioners Sugar, or to taste
> Juice from one lemon
>
> Sieve raspberries, then, combine with sugar and lemon juice.

Sounds divine. ;-d
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>
[email protected]
Subscribe: [email protected]

On Fri, 18 Dec 2009 17:45:35 -0600, Sky <[email protected]>
wrote:

>Happy Holidays, folks. Yes, I know GIMF, but I thought I'd ask here for
>tried-n-true recipes for ... as the subject line says .... "Creme
>Celeste." It's a dessert. I've never made it before, and I do not have
>any recipe on hand (or the computer) for it. Does anyone have one to
>share??? Thanks ever so much.
>
>Sky

Sorry Sky. I haven't heard of it before.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sat, 19 Dec 2009 00:49:30 -0600, Omelet <[email protected]>
wrote:

>Sounds divine. ;-d

Really? Sounds disgusting to me.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Fri, 18 Dec 2009 20:15:06 -0500, Tracy <[email protected]> wrote:

>Sometimes you see GIYF or Google is YOUR friend.

Trust me, sky knows all about Google. She's not an armature.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article <[email protected]>,
sf <[email protected]> wrote:

> On Sat, 19 Dec 2009 00:49:30 -0600, Omelet <[email protected]>
> wrote:
>
> >Sounds divine. ;-d
>
> Really? Sounds disgusting to me.

Why?

It's similar to a cheesecake recipe...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>
[email protected]
Subscribe: [email protected]

On Sat, 19 Dec 2009 06:00:46 -0600, Omelet <[email protected]>
wrote:

>In article <[email protected]>,
> sf <[email protected]> wrote:
>
>> On Sat, 19 Dec 2009 00:49:30 -0600, Omelet <[email protected]>
>> wrote:
>>
>> >Sounds divine. ;-d
>>
>> Really? Sounds disgusting to me.
>
>Why?
>
>It's similar to a cheesecake recipe...

I'm not fond of gelatin cheesecakes, but it sounds more like pana
cotta to me. No matter what they call it, it's still Jello with
"stuff" in it. ugh.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf <[email protected]> wrote:
>Tracy <[email protected]> wrote:
>
>>Sometimes you see GIYF or Google is YOUR friend.
>
>Trust me, sky knows all about Google. She's not an armature.

I should hope not.

M-W

: ar·ma·ture
noun
Etymology: Middle English, armor, from Latin armatura armor,
equipment, from armatus
Date: 15th century
1 : an organ or structure (as teeth or thorns) for offense or defense
2 a : a piece of soft iron or steel that connects the poles of a
magnet or of adjacent magnets b : a usually rotating part of an
electric machine (as a generator or motor) which consists essentially
of coils of wire around a metal core and in which electric current is
induced or in which the input current interacts with a magnetic field
to produce torque c : the movable part of an electromagnetic device
(as a loudspeaker) d : a framework used by a sculptor to support a
figure being modeled in a plastic material e : framework 1a <events
that serve as the armature of the book>

In article <[email protected]>,
sf <[email protected]> wrote:

> On Sat, 19 Dec 2009 06:00:46 -0600, Omelet <[email protected]>
> wrote:
>
> >In article <[email protected]>,
> > sf <[email protected]> wrote:
> >
> >> On Sat, 19 Dec 2009 00:49:30 -0600, Omelet <[email protected]>
> >> wrote:
> >>
> >> >Sounds divine. ;-d
> >>
> >> Really? Sounds disgusting to me.
> >
> >Why?
> >
> >It's similar to a cheesecake recipe...
>
> I'm not fond of gelatin cheesecakes, but it sounds more like pana
> cotta to me. No matter what they call it, it's still Jello with
> "stuff" in it. ugh.

Okay, to each her own. :-)
Mom used to make a low fat gelatin based cheesecake that got good
reviews at potlucks...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>
[email protected]
Subscribe: [email protected]

On Sat, 19 Dec 2009 13:15:53 -0600, Omelet <[email protected]>
wrote:

>Mom used to make a low fat gelatin based cheesecake that got good
>reviews at potlucks...

My mom only made gelatin cheesecakes, but that doesn't make me like
them.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:

>> It's similar to a cheesecake recipe...
>
> I'm not fond of gelatin cheesecakes, but it sounds more like pana
> cotta to me. No matter what they call it, it's still Jello with
> "stuff" in it. ugh.

If I am following the thread right, it does sound like pana cotta,
except for the sour cream. I had not had pana cotta until a few years
ago and I liked it.... a lot. It doesn't taste like Jello to me. It is
gelatin, not Jello.

I liked pana enough to look up a recipe and make it myself. It ws a
great success the first two times I made it. The next time I tried it, I
used concentrated sour cherry juice for flavour (and colour). It curdled.