Multifoods Four Seasons
Sliced Pound Cake
What could be better for an Open House dessert than
a beautiful Costco butter pound cake, made fresh daily
in each Costco warehouse bakery? It will stay fresh for
a decent period of time on a buffet, needs only a fork
to eat and will allow you to spend time on other food
preparations that require more babysitting. It’s a winner
for guests and cooks alike.
FRESH FRUIT
Blend your own combination of fruit to equal 4 cups.
Choose from seasonal fruit such as:
Strawberries, hulled and sliced
Kiwi, peeled and sliced
Mango and pineapple, peeled, sliced and diced
Blueberries, raspberries or grapes
RASPBERRY COULIS
Place 1 cup of sugar and 1 cup of water in a saucepan and
bring to a boil. Add 2 cups of fresh raspberries (or frozen,
thawed). Cook over moderate heat 2-3 minutes. Whisk with
wire whip until smooth and then chill.
CRÈME ANGLAISE
In a bowl, whisk 1 cup of sugar into 6 egg yolks for several
minutes, until thick and pale yellow. Heat 21/2 cups of whole
milk in a heavy saucepan until bubbles form around edges
(do not boil). Gradually whisk milk into eggs in a thin stream.
Return to saucepan and cook over low heat, stirring slowly
with a wooden spoon, 4-5 minutes, or until sauce thickens
enough to coat the spoon. Add 1 whole vanilla bean (slice
the bean open down the middle) and chill.
PRESENTATION
Place 1/2-inch slice of pound cake in the center of each
plate. Top with 1/3 cup of fruit. Place 1/4 cup raspberry
coulis on one side of the plate and 1/4 cup crème anglaise
on the other. Decorate the plate with fresh mint leaves
and whipped cream. Bon appétit. Makes 12 servings.
