For Immediate Release
A Girl Scout Cookie with Great Latin Taste!
WASHINGTON - Celebrity Chef and local restaurateur José Andrés teamed up with Girl Scout Council of the Nation's Capital (GSCNC) to create a new dessert recipe using Girl Scout's newest cookie, Dulce de Leche. "It's the perfect match," said Lidia Soto-Harmon Deputy Executive Director for the Girl Scout Council. "Dulce de Leche cookies are inspired by the classic confections of Latin America and Chef Andrés is one of the most prominent Hispanic chefs working in America today."
The host of the popular PBS series "Made in Spain" and author of two best-selling cookbooks on Spanish cooking, Chef José Andrés represents both traditional and avant-garde cooking from his native Spain. Widely credited with introducing tapas to America, Andrés is the driving force behind Spanish cuisine from coast to coast and especially in his home town Washington DC, with his wildly popular tapas restaurant Jaleo , Café Atlantico, Oyamel Cocina Mexicana, Zaytinya and the critically acclaimed minibar by josé andrés and now in Los Angeles with his newest restaurant the Bazaar by José Andrés.
The new dessert recipe created for Girl Scouts is simple yet elegant, pairing the Dulce de Leche cookie with fresh slices of oranges, tangerines and Clementines creating a sweet and tangy dessert. "The sweet acidity and freshness of the citrus pair very well with the rich caramel flavor and crispness of the cookie. I love the play between sweet and sour, between the different textures," says Chef Andrés, "And it is simple enough for a young chef to prepare."
Soto-Harmon said, "We think our girls will enjoy preparing this dessert, and it is a fun way for Washingtonians to try the new Dulce de Leche cookie." José Andrés' citrus gelatin with fresh fruit and Dulce de Leche cookies is featured on the Girl Scout website, www.gscnc.org.
To buy Girl Scout Cookies from your local Girl Scout go online, www.gscnc.org, to locate a booth sale in your neighborhood. All proceeds from the Girl Scout Cookie program remain in the Greater Washington area to support Girl Scout Troops, programs, maintain our camps and provide financial assistance to help make Girl Scouting possible for all girls.
To prepare the fruit: Slice off the tops and bottoms of the fruits. Rest them on a chopping board and, using a chef's knife, cut off all the peel and pith by cutting around the oranges. Slice along the sides of each segment and pull out the segments. Put all the sliced fruit into a bowl and set aside.
Pour ½ cup of the juice in a small saucepan, whisk in the gelatin and bring to a boil over medium-high heat. Immediately remove the saucepan from the heat and stir in the remaining 1½ cups of juice. Mix well.
Pour 2 ounces of the juice into each of four glass cups or small bowls. Put the cups into the refrigerator to cool and to allow the gelatin to set, about 30 minutes.
Remove the glasses from the refrigerator. Spoon the fruit segments on top of the cooled gelatin in each cup. Divide the crumbled Dulce de Leche cookies between the 4 cups and, if you like, top with a leaf of fresh mint or orange zest.
About Girl Scout Council of the Nation's Capital: