"Easy Baking"

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Signatures - Washington, D.C.
801 Pennsylvania Ave. NW
Washington, D.C. 20004
202-628-5900

Leon Baker - Pastry Chef


Yogurt Panna Cotta
with White Peach and Wild Blueberry
Sauce plus Rose Petal Sugar

The Panna Cotta
Ingredients:
1)   1 1/2 tbs. Knox Gelatine
2)   3 oz. Milk
3)   1 Lemon Zest
4)   3 cups Heavy Cream
5)   1 1/2 cups of 10X Sugar
6)   1 lb. Yogurt

Preparation:
1)   Sprinkle the gelatine over the milk.
2)   Cook the lemon zest. heavy cream and the sugar on low heat.  Stir until the
       sugar is dissolved.
3)   Then bring the mixture to a boil and add the gelatine mixture.  Stir until fully
        dissolved.
4)   Cool slightly and add the yogurt, stirring until fully combined.
5)   Strain the mixture and pour into a mold that has been lightly greased with
       oil.
6)   Refrigerate for 4 to 6 hours.

The Vanilla Peach Syrup
Ingredients:
1)   4 Peaches - peeled and cut into quarters
2)   2 cups Water
3)   2 cups Sugar
4)   1 Vanilla Bean or 1 tsp. of Vanilla Extract

Preparation:
1)   Bring the water, sugar and the vanilla bean to a boil.
2)   Pour over the sliced peaches.
3)   Let it chill before serving.

The White Peach Sauce
Ingredients:
1)   4 cups White Peach Puree
2)   1/2 cup Powdered Sugar

Preparation:
Mix the ingredients.

The Wild Blueberry Sauce
Ingredients:
1)   4 cups Wild Blueberry Sauce
2)   1 cup powdered Sugar

Preparation:
Mix the ingredients.

The Rose Petal Sugar Garnish
Ingredients:
1)   Edible Rose Petals
2)   Egg Whites
3)   Sugar

Preparation:
1)   Dip the rose petals into the egg whites.
2)   Drain off the excess with a finger.
3)   Dip into sugar and let dry.
4)   Chop into small pieces to use for sprinkles.


Citrus Cheesecake Lollipops
with Exotic Fruit Salsa, Honey Drizzle, Candied
Lemon and Blood Oranges, and Chocolate Sauce

The Cheesecake
Ingredients:
1)   1 lb. Cream Cheese (2 Eight oz. blocks) - softened
2)   3 Eggs
3)   1 cup Sugar
4)   1 pint Sour Cream
5)   1 Lemon - zested
6)   1 dash Vanilla Extract

Preparation:
1)   In the bowl of an electric mixer, beat the cream cheese on low speed for
       1 minute until smooth and free of any lumps.
2)   Add the eggs, 1 at a time, and continue to beat slowly until combined.
       Gradually add the sugar and beat until creamy - about 1 to 2 minutes.
3)   Add the sour cream, lemon zest and vanilla.
4)   Periodically scrape down the sides of the bowl and the beaters.  The batter
       should be well-mixed but not overbeaten.
5)   Pour into a hemisphere mold and bake at 325 deg. for 15 minutes.  Remove
       from the oven and let chill.  Then freeze for about 2 hours.  Unmold and
       place the half circles together.  Smooth the edges and insert and lollipop
       stick in the center.

The Chocolate Coating
Ingredient:
White Chocolate

Preparation:
1)   Melt chocolates in a stainless steel bowl over the top of a double boiler on
        low heat.
2)   When the chocolate has melted, take off the heat and let cool to room
        temperature.
3)   Then take the cheesecake out of the freezer and dip into the chocolate...
        shaking the lollipop in and up and down motion to get the excess chocolate
        off.
4)   As the chocolate starts to set on the lollipop, place it on a plastic surface
        and put into the refrigerator.

The Exotic Fruit Salsa
Ingredients:
1)   2 Kiwis
2)   2 Mangoes
3)   1 Pineapple
4)   2 Papayas
5)   2 cups Sugar
6)   2 cups Water
7)   1/2 tbs. of chopped Mint

Preparation:
1)   Bring sugar and water to a boil and let cool.
2)   Put into a container with the chopped mint and fruit.

The Candied Lemons and Blood Oranges
Ingredients:
1)   4 cups Sugar
2)   2 cups Water
3)   3 Blood Oranges - cut into eighths

Preparation:
1)   Heat the sugar and water in a small saucepan over low heat...stirring until
       the sugar dissolves.
2)   Increase the heat, add the oranges and simmer, stirring regularly, for 30
       minutes or until transparent.
3)   Remove from the heat and let wedges set in syrup for 4 to 6 hours.

The Chocolate Sauce
Ingredients:
1)   10 1/2 oz. Corn Syrup
2)   8 oz. Water
3)   3 1/2 oz. Cocoa Powder
4)   1 lb. Sugar
5)   3 oz. Semisweet Chocolate
6)   4 oz. Butter
7)   6 oz. Heavy Cream
8)   1 1/2 tsp. Vanilla Extract

Preparation:
1)   Bring to a boil the corn syrup, water, cocoa powder and sugar.  Make sure
        to stir so it will be smooth.
2)   Remove it from the heat and add the chocolate, butter and heavy cream.
3)   Bring back to a boil and then take of the heat.
4)   Add the vanilla and then strain.
5)   Let cool before serving.

The Honey Drizzle
Ingredients:
Just regular Honey in a squeeze bottle.


Good Eating!!!