Cooking With Reto's Kitchen: Pumpkin Tiramisu & Cranberry Orange Sauce

Cooking With Reto's Kitchen Catering Pt.2

We're cooking up some delicious dishes this Sunday with Chef Reto! On today's menu, Pumpkin Tiramisu and Cranberry Orange Sauce. Enjoy!

Pumpkin Tiramisu for 9x13 Dish

FILLING:

1 1/2    cups  cream
3/4       cup  sugar
8          ounces  mascarpone cheese
1          15 oz can  pure pumpkin
3/4       teaspoon  pumpkin pie spice -- homemade or from Savory Spice Shop

SYRUP & LADYFINGERS:
1          cup  water
2          tablespoons  sugar
2          tablespoons  rum
36        each  ladyfingers 

TO GARNISH:
3          tablespoons  cocoa powder -- (or more pumpkin pie spice)

FILLING:
Beat whipping cream and sugar until peaks form. 
Add mascarpone cheese, pumpkin, and pumpkin pie spice; beat just until filling is smooth.
 
SYRUP:
in microwave, heat water and sugar to melt
add rum
(If not making immediately, let cool to room temperature before storing in fridge)
 
ASSEMBLY:
Working one at a time, dip sugared side of ladyfingers in syrup for 2-3 seconds (no longer).
Arrange soaked lady fingers in pan, breaking or trimming as needed to fit neatly and cover the bottom of the dish.
 
Spread half of filling over ladyfingers.
 
Repeat with another row of soaked ladyfingers. 
Top with remaining filling. 
Garnish with cocoa powder, cinnamon sugar or more pumpkin pie spice.

Cranberry Orange Sauce 

2              cups  orange juice
1 1/3        pounds  granulated sugar -- (by weight)
2              tablespoons  grated orange zest -- dried or fresh
1/2           teaspoon  salt
1 1/2        pounds  cranberries -- fresh
1/3           cup  orange liqueur -- Grand Marnier is best

ASSEMBLY:

Bring juice, sugar, orange zest, and salt to boil in medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar. 

Stir in cranberries; return to boil. Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes. 

Off heat; stir in orange liqueur. Transfer to nonreactive bowl, cool to room temperature, and serve. Let stand at room temperature 30 minutes before serving.

 

Copyright 2017 WFMY


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