LPGA.com’s Amy Rogers Visits the Birthplace of GolfAugust 11, 2017
There’s no Question Who’s the Boss of Team USAAugust 14, 2017
A watch party makes any sporting event more fun, especially when edibles are added to the mix. Try these spectacular team inspired sweets to take your Solheim Cup celebration to the next level.
Berry Blue Panna Cotta, inspired by Team Europe
A delightful, vanilla cream dessert topped with a fruity blue glaze and a circle of yellow stars.
- ⅓ cup milk
- 1 packet (.25 oz) unflavored gelatin
- ½ cup of white sugar
- 2 ½ cups of cream
- 1 ½ teaspoons vanilla extract
- 1 box (3 oz) Berry Blue Jell-O
- ¾ cup Blue Curacao
- Star sprinkles
- Pour milk into a small bowl and stir in the gelatin powder. Set aside.
- In a saucepan, stir together the cream and sugar, and set over medium heat.
- Bring to a boil, watching carefully.
- Pour the gelatin/milk mixture into the cream, stirring until completely dissolved.
- Cook for one minute, stirring constantly.
- Remove from heat, stir in the vanilla and pour into six individual dishes.
- Cool the dishes uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, till cream is set.
- Make Glaze & Decorate
- Add Jell-O mix to 1 cup boiling water, stir until dissolved.
- Add 1 cup cold water + ¾ cup Blue Curacao. Let cool 10-15 minutes. Should be slightly warm to the touch and still liquid.
- Remove cream dishes from the refrigerator. Arrange stars in a circle on the surface of each, then slowly pour on a thin coat of Jell-O while swirling gently to create an even surface.
- Return to the refrigerator for 2 hours, till topping is set.
Patriotic Pavlova, inspired by Team USA
Delicate star shaped meringue shells filled with whipped cream and studded with a
melange of colorful berries.
- 5 egg whites
- ½ tsp cream of tartar
- pinch of salt
- 1 cup granulated sugar, superfine
- ¾ teaspoon vanilla
- 2 cups whipped cream
- Assorted red & blue berries.
- Preheat oven to 225 degrees.
- Line two baking sheets with parchment paper.
- Using a star shaped cookie cutter (approximately 3 in.) as a guide trace stars on the parchment paper. Turn the papers upside down.
- Beat the egg whites at medium speed until foamy.
- Add salt and cream of tartar, and beat at medium-high speed until soft peaks form.
- Add sugar one tablespoon at a time and beat on high speed until stiff peaks form.
- Put meringue in a pastry bag with a decorator tip. Outline the stars and fill in with meringue. Build up the stars with two rows of meringue.
- Bake for 50-60 minutes or until the nests are dry to the touch. Turn off the oven and leave the stars in the oven for 2 hours to continue to dry out.
- When ready to serve, top each star with cream, add an assortment of berries and