Friday, December 31, 2010

Icebox Cake - Still a little confused

Garnish with dried cranberries
Looking for a super simple, show-stopping dessert to make for a party tonight? This festive Lemon- Raspberry Icebox Cake is also an opportunity to take pleasure in eating spoonfuls of whipped cream straight-up! I prepared this beautiful dessert from the December issue of Relish Magazine for a Christmas party.

The prep was effortless and almost therapeutic. After whipping the cream and folding in Dickinson’s delicious jarred lemon cream, just smear raspberry jam atop graham crackers and assemble layers within a springform pan. Start now, it has to chill 5 hours.

One note: (And if I could make this “NOTE” enormous and flashing red, I would) You will still have plastic wrap adorning your serving platter – unless you can determine how to remove it. I could not! I read the recipe instructions numerous times: “Gently lift cake by the plastic wrap to remove it from pan bottom and peel away plastic wrap.” How? How do you remove the plastic wrap from beneath the pie without the disassembling the dessert into a messy heap? I found myself wishing I could do that trick you see in cartoons where the guy pulls the tablecloth out from beneath the plates and silverware and leaves the table settings undisturbed! But after reading the many comments about troublesome plastic wrap by Relish’s recipe reviewers, you may become enlightened with a solution. One suggests: Use parchment paper on bottom and spray the sides of the springform pan with cooking spray.  Had read this before making the dessert I would've tried it.

Despite the plastic wrap malfunction, the Christmas party guests somehow managed to enjoy eating sweet-tart lemony whipped cream straight-up almost as much as me.

A few bites of leftovers

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