Physalis /Cape gooseberry) dessert for Christmas

Physalis (cape gooseberry) comes originally from the northern part of South America, although it is not a major market fruit there. It is known for its ability to keep well in storage, as it can last for months in a dry atmosphere. The fruits are picked when they are dry so no mold will be able to grow on the plant. The season for physalis lasts differently in different countries. For example, the English plantations harvest their fruits from late summer and on through the autumn. However in Africa the season is usually during the late spring and early summer. So ifyou have access to exported physalis from the right country in the right time of the year

Physalis, when we buy it for eating, is essentially a small round orange fruit, covered by a dry husk. Naturallythe husks are discarded and the fruit is eaten ..

 The physalis plants are not very tall, although they can grow longer than a human being, and a single plant generates about 300 fruits. Their plant physiology requires sunny hot places, plenty of water, and an average soil, but there are also some physalis species that can be grown in colder climates.

The fruits can also be cooked for jams, or for making pies or other filled pastries. Due to their esthetical appeal, they can also be used for decorating desserts, or for making simple desserts, like physalis dipped in chocolate. Physalis can also be dried and eaten on a later occasion.

I think in this recipe beacause I saw in many countries you can buy physalis and is a really pleasure know them.... But if you dont find you can make this dessert with strawberrries  or raspberreies, are nice to this too.

This recipe is adapted from  http://www.deliciousmagazine.co.uk/home

The recipe

Ingredients (6-8 servings)

375 shortcrust pastry (recipe

4 huevos

1 creme cheese (phildalphia)

8 physalis fruits

150 ml double cream

zest 1 orange

2 tablespoon caster sugar

 150 grs. Solid chocolate melted

Shortcrust pastry
http://www.deliaonline.com/home

Recipe from Delia's site (Delia Smith)
If you dont know Delia I have to tell you is one more wonderful chef from England, I begin my blog because I love her site and know many england people like recipes. Visit her site is amazing.

Ingredients pastry

200 grs. plain flour
pinch of salt
75 g. softened butter
some water

Place the flour and pinch of salt in a large bowl. Now add the butter,cut into smallish lumps, then take a knife and begin to rub the fat into the flour using your fingertips only and being as light as possible.
Now sprinkle 1 tablespoon of water, and then with a knife, start bringing the dough together using the knife to make it clean.finally bring it together wih your fingertips.
When enough liqud is added, teh pastry should leave the bowl clean. If this hasn't happened then add a spot more  water.
Place the pastry i a polythene bag and leave at refrigerator for 30 minutes.

Method

When the pastry is ready roll with a roll pin.
Place pastry in flan tins or other tarts pan (about 6 x 9 cm) . Prink the bases, cover the bases with baking paper and top with beans.Bake for 10 minutes to medium heat (180°c)

Remove the beans and baking papers.Transfer a very small amount of egg white to a bowl and brush inside of the pastry cases  to seal them, return to the oven and bake by 2 minutes more.

Reduce the ovean temperature to 160°, slow heat and  take out the cases.

The filling

In a bowl mix slowly  the cheese cream  with the cream and the orange zest and the caster sugar..Mix in the whole egg and the yolks.

In a bowl whisk the eggs white until soft peaks form.Carefully fold into the cheese mixture, a little at a time.

Divide the cream  between the cases and bake for 18 to 20 minutes until golden.Cool for 30 minutes, remove froms de tins and leave to cool completely.

Melt the chocolate in a bowl set over a pan of simmering water.Fill a greaseproof paper cone with the chocolate  and drizzle the chocolate in zig zag over the top of each dessert.Unfold the husk each physalis and twist in one direction. Dip the fruit into the remaining chocolate and lay on a sheet .Chill. Decorate each dessert with a physallis-

EN ESPAÑOL

Postre de Physalis para Navidad

Si no conocen los physalis es una fruta deliciosa con un color amarillo como se ve pero tiene sabor a frambuesas o similar, se usa mucho en respostería sobre todo que es muy hermosa para adornar postres.
Su origen es de América del Sur y de ahí pasó a Africa, pero hoy se cultiva en varios paises y tambien se exporta a Esados Unidos, Inglaterra y parte de Europa.

Con los physalis se hace tambien mermelada y se rellenan tartas o se comen bañadas en chocolate. De todas maneras si no encuentran physallis perfectamente se pueden hacer con frambuesas o con fresas.

Ingredientes (6 a 8 tartas)

375 grs. masa para tartas (shortcrust pastry) (receta más abajo)

4 huevos

1 queso crema Philadelphia (un paquete)

8 physalis

150 grs. nata o crema espesa

ralladura de una naranja

2 cucharadas de azúcar glass

150 grs. chocolate sólido para derretir

Masa para las tartas (shortcrust pastry)

Esta receta de masa es de Delia Smith una prestigiosa Chef de Inglaterra.Sus recetas son muy buenas. Visiten su sitio http://www.deliasite.com/

Ingredientes masa

250 grs. harina normal

1 pizca de sal

75 grs. mantequilla suavizada

1 cucharada de agua

Método: En un bowl unir la harina y la pizca de sal. Agregar la mantequilla de a poco, uniendo.con un cuchillo unir bien finalmente unir con la punta de los dedos, la masa debe quedar como grumosa, ahora agregarle de a poco una cucharada de agua y seguir uniendo hasta formar una masa en forma de bola,

cuando está bien de líquido la masa, el bowl estará limpio de masa, sino agregarle un poquito más de agua para terminar de unir.

Envolver la masa en un film plástico y dejarla en el refrigerador por unos 30 minutos.

C uando la masa ya esté lista, estirarla con un rodillo no muy delgada. Preparar unos molde de tartalestas u otros cortar del tamaño de los moldes, acomodarlos (prender el horno a 180°c)  poner encima de las masa unos círculos de papel mantequilla, y arriba unos frijoles o garbanzos.

Llevar a horno por unos 10 minutos.

Retirar, sacar el papel mantequilla y los frijoles y con un poco de clara de huevo batida sellar las masas.

Colocar nuevamente en el horno por unos 2 minutos más. Bajar el horno a suave (unos 160°) mientras se prepara el relleno. (Dejar las tartas fuera del horno)

Relleno

E un bowl unir el queso crema,la ralladura de naranja,la nata o crema y el azúcar.

Agregar un huevo entero y las yemas restantes, reservar las claras.

Unir suavemente toda la mezcla.

En un bol con una pizca de sal batir firmes las claras. Agregarlas suavemente a la mezcla de queso y nata.

Incorporar todo bien.

Repartir la crema entre las tartas y llevar a horno por unos 18 o 20 minutos hasta que estén dorados.

Dejar enfriar por unos 30 minutos antes de desmoldar.

Calentar el chocolate en un bowl sobre un sartén (baño María) y hacer dibujos (hacer un cono con papel mantequilla) sobre las tartas. Sumergir los physallis en el chocolate y reservar, despues que estén listos colocar en las tartas..