Fallen Angel Recipes

Steps:

• Combine gin, blue curacao, juice and bitters in glass.
• Add ice and top with lemonade.
• (We serve this in 350ml pina colada glass).

Steps:

• Mix all dry ingredients together in a bowl with a whisk. In a mixer or by hand, in a separate bowl whip egg whites to soft peaks. Add 1/2 cup of sugar to egg whites and mix until stiff peaks form.
• In another bowl whisk yolks, vanilla extract and 1 cup of sugar to a ribbon stage. Add a small amount of dry ingredients to the yolk mixture and alternate with a little of egg whites. Using a rubber spatula, continue folding until all ingredients are combined.
• Bake at 375 degrees F on a greased half sheet tray or a cookie sheet lined with parchment and grease again. Bake approximately 12 to 14 minutes or until springy and toothpick is almost dry. Do not overbake.
• In a blender combine above ingredients for approximately 1 minute or until smooth.
• Reserve as filling
• Over a double boiler melt white chocolate. Add water and mix until no lumps remain.
• Roughly chop berries and add to sauce. Reserve
• Whip egg yolks, sugar and vanilla until lightly fluffy. Cut chocolate into small pieces, place in sauce pan and add the cream. Heat to approximately 150 degrees F stirring constantly. Stir hot cream mixture into the egg yolks and continue stirring for 1 minute to assure that sugar is melted. Keep warm and ready for glazing.
• Melt over a double boiler and place into a piping bag or a parchment cone. On a separate sheet of parchment paper pipe out wings freehand or draw with a stencil to trace. Place in freezer so they set up. Reserve for garnish.
• TO ASSEMBLE CAKE
• Take cake and cut into two triangles then cut each in half laterally. On bottom half, ladle berry filling and evenly distribute. Then apply white chocolate berry sauce. You can at this point add fresh berry slices if desired.
• Place top half back on top then place cake on a wire rack for glazing.
• Using warm ganache ladle glaze on top of cake and allow to run down sides. If ganache is thin add another coat.
• Place in refrigerator until glaze is solid. Take a whisk and splatter white chocolate sauce on top and decorate with more berries. With wings, they can garnish entire cake or you can use smaller wings to garnish each individual serving.

Steps:

• For the mint lime simple syrup: Place a small saucepot over medium heat. Pour in the sugar, lime juice and 1/2 cup water. Add the mint and simmer until the sugar is dissolved, 3 to 5 minutes. Turn off the heat and cool completely, then remove and discard the mint. This can be stored in airtight container in the refrigerator for up to 2 weeks.
• For the cocktail: Fill 4 Collins glasses with ice to chill.
• Fill a cocktail shaker with ice, then add the gin, lime juice and 1/4 cup mint lime simple syrup. Shake vigorously and strain over the ice in the chilled Collins glasses. Slowly pour 1/2 teaspoon grenadine on top of each cocktail, then divide the club soda on top of each. Garnish with fresh mint leaves and lime wedges. Serve immediately.

Steps:

• Bring egg whites to room temperature.
• Sift together the potato starch, cornstarch guar or xanthan gum, and 1/2 cup white sugar; set aside.
• In large mixer bowl of stand mixer place egg whites. Beat until frothy/foamy.
• Add the salt, cream of tartar, vanilla and almond extracts.
• Beat on high speed until stiff - egg white mixture has to stand in straight peaks when you lift the beater out of it.
• This can take 3-5 minutes with some mixers but with my stand mixer it took about 20 minutes as my mixer does not have a very fast speed. Reduce speed to medium and add the 3/4 cup sugar one teaspoon at a time. Egg white mixture should be thick and still stand in peaks and will hold its shape somewhat. Should not be runny at all. Fold in the sifted flour and sugar mixture in thirds. Using a spatula push out the egg white mixture into a clean ungreased 10" tube pan. Bake in preheated 350 oven for 45 minutes or at most up to 60 minutes depending on your oven.
• When done it will be golden brown on top probably with some cracks. It should look dry. Invert over a bottle and let hang until cold. This cake freezes and thaws very well and is liked by all. If your cake falls out and collapses it is because you did not beat it the egg whites, sugar, tartar, salt and flavourings until stiff. If you are new to baking angel food it is helpful to watch youtube videos to see the consistency of the beaten "until stiff" egg whites. Once you get it this cake is a breeze to make.
• The top can be well browned.
• I place it on a sturdy bottle with a small enough neck that it fits through the center hole of the pan.
• This cake rises quite high. If your tube pan is smaller it's better to make 2 smaller cakes.
• Let cool completely before using or freezing.

Steps:

• Combine all ingredients except the cherry with ice cubes in a mixing glass and stir well. Strain into a cocktail glass and decorate with cherry.