Tag Archives: Berries

Raspberry Mousse

13 Sep

September 13th, 2015

I played with berries again and this time it’s for raspberry mousse. I made something very similar awhile back, but with strawberries. With a little bit of tweaking, I substituted strawberries with raspberries and the results were still the same- phenomenal.

Folding in fresh raspberries with the mousse gives it more texture but you can also omit them if you prefer a smooth consistency. The mousse is thick enough to use as a filling for cakes, which I’ll try next time. For this occasion I opted to use mini jars for individual servings for a dinner get-together. 

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Raspberry Mousse, I modified the strawberry mousse from Miette’s book, in which I made here:

1 bag of frozen raspberries
⅓ C sugar
juice from half a lemon
1 T cold water
2 tsp powder gelatin
¾ C heavy cream
fresh raspberries

Y= enough to fill five 5-oz jars

Directions

  1. Heat raspberries, sugar, lemon juice, water in a saucepan. Let it come to a boil then reduce the heat. Simmer for 10-15 minutes, while stirring occasionally.
  2. Bloom gelatin in the cold water by mixing the two together in a small bowl.
  3. Meanwhile, strain the raspberry mixture into a clean bowl. Discard the raspberry pulp.
  4. Return the raspberry juice back to the saucepan. Add the gelatin mixture.
  5. Heat and stir until the gelatin dissolves.
  6. Strain into a clean bowl.
  7. Place plastic wrap directly on the surface and chill for a few hours or overnight in the refrigerator.
  8. In a clean mixer bowl whip the heavy cream to stiff peaks.
  9. Fold raspberry mixture and fresh raspberries into the cream. (If the raspberry mixture solidified overnight, slightly heat until it becomes a liquid state. You want the mixture to be melted but not super hot, otherwise this will melt the whipped cream. For a more intense flavor, fold in more raspberry mixture.)
  10. Divide into serving cups. Garnish with more raspberries. Refrigerate until ready to eat.

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Berry Mousse Cups

10 Jul

July 10th, 2015

This post is a few days late, as I made these berry mousse cups for the 4th of July weekend. Our friends invited us to a bar-b-que and I offered to bring desserts. I envisioned a festive dessert and knew I had to incorporate the red, white, and blue patriotic colors. I opted for vanilla flavored mousse with alternating layers of blueberry and strawberry compote. The mousse by itself tastes good, but the compotes add some dimension.

The beauty of making compotes is that you can eyeball the ingredients, as you can adjust the sweetness along the way.  The measurements below are rough estimates. The different components should be made a day ahead to allow adequate time to cool and can be assembled the following day. I used 5 oz shiny plastic cups, but feel free to use any type of glass jars. Since I was serving these at a bbq, I wanted the convenience of an easy cleanup.DSC_0428

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Vanilla Mousse

⅔ C sugar
¼ C cornstarch
¼ tsp salt
2 ½ C milk
4 yolks
2T butter
1 tsp vanilla extract
1 C heavy cream

Y= enough for twelve 5-oz cup

Directions

  1. In a saucepan, whisk together sugar, cornstarch, salt, milk and yolks.
  2. Cook on medium heat, while constantly stirring and whisking.
  3. Continue to cook until the mixture starts to bubble and thickens, about 5-10 minutes.
  4. Strain into a clean bowl.
  5. Stir in butter and vanilla extract.
  6. Place plastic wrap directly on the surface and chill overnight in the refrigerator.
  7. The following day, in a clean mixer bowl whip the heavy cream to stiff peaks.
  8. Fold in the whipped cream into the chilled mixture. Refrigerate until ready to assemble.

Compote
1 bag of frozen blueberries (For the strawberry compote, replace blueberries with strawberries. You can also use fresh strawberries, which I did)
⅛ – ¼ C sugar (if you like a sweeter compote add more sugar)
2 T water
1T cornstarch

Directions

  1. In a saucepan, combine the blueberries, sugar and water.
  2. Allow the mixture to come to a boil, then reduce heat to low.
  3. Simmer on low for about 10-15 minutes, stirring occasionally to break up the berries.
  4. In a small bowl, mix cornstarch and a little bit of water to dissolve.
  5. Add the cornstarch mixture to the berries and simmer for a few minutes, while stirring.
  6. Transfer compote to a clean bowl and allow to cool for a few hours or overnight in the refrigerator. Compote will thicken as it cools.
  7. Repeat above steps with strawberries.

To Assemble

  1. In 5 oz plastic cups spoon alternating layers of strawberry compote, mousse, and blueberry compote.
  2. Chill mousse cups until ready to serve.

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Rustic Berry Galettes

30 Jun

June 30th, 2015

I can’t believe we are already half way done with the year, which means it’s almost the 4th of July. Usually for this holiday, I like to make pies for bar-b-ques and get-togethers. In fact, last year I made a classic apple pie for the holiday. However, sometimes pies can be a bit time-consuming, so an alternative is a galette, which still uses the same ingredients, but assembled differently. I made these berry galettes using the same go-to pie dough I always make and used a strawberry and raspberry combo for one galette and blueberries for the other galette.

These turned out amazing and can be paired with some vanilla ice cream.

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Pie Dough
12 oz flour
2 sticks cold, cubed butter
7T cold water
1T cider vinegar

Y= four galettes (I used only half the pie dough to get 2 galettes)

Directions

  1. In a food processor with the dough attachment, combine flour, salt and butter. Pulse until mixture becomes crumbly.
  2. Add the water and vinegar mixture in thirds, pulsing in between.
  3. Finish mixing the dough by hand on a floured surface. Divide dough in two halves. Wrap, refrigerate and allow dough to rest for at least 30 minutes, or overnight.
  4. At this point, you can also freeze the dough if not using immediately.

Strawberry/Raspberry Filling
1 C of fresh strawberries, hulled and quartered
1/2 C frozen raspberries
¼ C sugar
1 T cornstarch
¼ tsp vanilla powder

Y= enough to fill 1 galette

Blueberry Filling
1 – 1.5 C frozen blueberries
¼ C sugar
1 T cornstarch
¼ tsp vanilla powder

Y= enough to fill 1 galette

Directions

  1. Combine berries in a bowl.
  2. Add all other ingredients. Mix to combine.

To Assemble

  1. Divide one half of the dough in half. Roll out both pieces of the dough to a circular shape on a floured surface.
  2. Spoon berries in the center of the dough, leaving about a 1-inch border.
  3. Carefully fold up the edges of the border over the fruit and gently pinch to create a crease, leaving the center of the berries exposed.
  4. Brush egg wash on the border of the dough and sprinkle with sugar.
  5. Bake at 375F for 20 minutes then rotate and bake for another 20-25 minutes or until browned.

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Raspberry-Lemon Tarts with a Shortbread Crust

19 Apr

April 19th, 2015

One of my favorite online home cooking websites I follow is called The Kitchn, and when I came across their raspberry lemon curd recipe, I knew I had to try it. Although I have been using a lot of berries lately, I couldn’t pass up this recipe, as it was appropriate for the Springtime weather. Plus, I absolutely love the color of the curd from the raspberry and lemon combination.

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Shortbread Crust (AKA Pate Sablee), recipe from The Fundamental Techniques of Classic Pastry Arts book
90g sugar
pinch of salt
2 egg yolks
255g cake flour (I used AP flour)

Y= lines eight 4-in tart molds

Directions:

  1. In a mixer bowl, cream the butter, sugar and salt together, until light and fluffy.
  2. Add the egg yolks. Mix until incorporated. Scrape down the sides of bowl as needed.
  3. Add the flour at once. Mix until dough comes together.
  4. If dough is dry and crumbly, add 1-3 tsp of cold water. Add 1 tsp at a time.
  5. Wrap and rest dough in the refrigerator for an hour or overnight.
  6. Once the dough has rested in the refrigerator, roll out the dough and press into the tart molds.
  7. If dough feels a bit soft, refrigerate the lined tart molds for about 10 minutes before baking.
  8. Using a fork, slightly dock the dough.
  9. Bake at 350F for 17-20 minutes, or until lightly browned. Allow to cool before unmolding and filling.

Raspberry-Lemon Curd, recipe adapted from The Kitchn
1 ¼ C fresh raspberries, or 1 bag of frozen raspberries
¼ C fresh lemon juice
4 egg yolks
1 egg
1 C sugar (I reduced to ¾ C)
6 T cubed, unsalted butter

Y= enough to fill eight 4-in tarts

Directions:

  1. Heat the raspberries in a sauce pan. Allow to come to a boil and reduce to low heat. Stir occasionally to break raspberries apart. Continue to heat until raspberries become juicy, about 10 minutes.
  2. Strain the raspberry juice into a clean bowl. Discard raspberry pulp.
  3. Return ¼ C + 2 T of the raspberry juice with the lemon juice, eggs, and sugar to the saucepan. Stir to combine.
  4. Cook the mixture until it thickens, stirring to prevent the bottom from burning.
  5. Once the mixture thickens, strain into a clean bowl over the cubed butter.
  6. Slightly whisk together to melt the butter.
  7. Place plastic wrap directly on the surface of the curd. Refrigerate for a few hours or overnight to cool.

To Assemble:

  1. Whip ¼ C of heavy cream until medium peaks.
  2. Fold the whipped cream into the raspberry-lemon curd to lighten.
  3. Using a spoon, fill the baked tart crust with the lightened curd.
  4. Alternatively, you can omit the whipped cream.
  5. Garnish and refrigerate until ready to serve.

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I folded in whipped cream to the curd, which lightened the consistency and color of the curd…still so pretty!

Triple Berry Pies

2 Apr

April 2nd, 2015

I picked up some super sweet strawberries at the Farmer’s Market last weekend since they are back in season. I love the combination of berries so I threw in some frozen blueberries and raspberries that I already had in my freezer along with the strawberries to make these triple berry pies. I have also been on a craze of making individual size desserts lately, so I used 4-inch ring molds for these pies. Of course, it is also possible to make a whole pie instead of individual ones. The pie dough recipe below will yield enough for 1 whole pie, and the filling recipe may have to be increased.

These pies taste best when fresh out of the oven. O, and if you have vanilla ice cream, I highly recommend slathering some on the pie. I guarantee you won’t regret it. So if you don’t have any ice cream in your freezer, pick some up before you make these pies.

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Pie Dough
12 oz flour
2 sticks cold, cubed butter
7T cold water
1T cider vinegar
 
Y= eight 4-inch pies (I used only half the pie dough to get 4 pies)

Directions:

  1. In a food processor with the dough attachment, combine flour, salt and butter. Pulse until mixture becomes crumbly.
  2. Add the water and vinegar mixture in thirds, pulsing in between.
  3. Finish mixing the dough by hand on a floured surface. Divide dough in two halves. Wrap, refrigerate and allow dough to rest for at least 30 minutes, or overnight.
  4. At this point, you can also freeze the dough if not using immediately.

Triple Berry Filling
1 bag of frozen blueberries
½ bag of frozen raspberries
1 pint of fresh strawberries, hulled and quartered
½ C sugar
1 T cornstarch
juice of ½ lemon
zest of 1 orange

Y= enough to fill four 4-inch pies.

Directions:

  1. Combine berries in a bowl.
  2. Add all other ingredients. Mix to combine.

To Assemble:

  1. Roll out one half of the dough on a floured surface. Cut pie dough to fit individual ring molds. Reserve some dough to seal the top of the pie.
  2. Fill lined ring with berries. Seal pie with the reserved dough. Trim off any excess dough along the edges and seal.
  3. Make a few slits in the center of the pie.
  4. Egg wash the top of the pie and sprinkle with sugar.
  5. Bake at 375F for 30 minutes then rotate and bake for another 20-25 minutes or until browned.

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Berry Galette

14 Apr

April 14th, 2014

The one thing I cannot wait to upgrade is a bigger freezer so that I can make and freeze unlimited amounts of pie dough and have them readily available so that whenever I’m craving dessert I can just whip something up. But alas, my freezer is tiny and it’s already filled with my  macarons (saving them for a special project). I did, however, managed to find the half recipe of dough I had left from another pie I made. So instead of tossing it out, or letting it sit in the freezer any longer, I decided to make a berry galette.

Conveniently, we visited the farmer’s market and picked up our favorite strawberries from Rodriguez’s Farm. They were still a bit tiny, so not as sweet to eat on it’s own, but tasted great in the dessert. This recipe is great because it can save you time in many ways. First, if you don’t have time to make the pie dough, you can buy store bought pie dough and just make the filling. Or if you already have pie dough frozen from a previous project, you just need to make the easy filling. Lastly, you don’t need any special baking pans, as long as you have a baking sheet of some sort and parchment paper, then you’re good to go. Galettes are also free-form, which makes it even simpler to shape and there is no need for any special techniques.

This dessert sits well in room temperature once it’s cooled and can last a few days if you don’t get to finish it all in one sitting. I bet it would even pair well with some vanilla ice cream! My lucky coworkers were able to enjoy some of the galette, otherwise, it would have been a dangerous situation if I left it at home!

Pie Dough
12oz flour
2 sticks cold, cubed butter
7T cold water
1T cider vinegar
1tsp lemon zest

Yield: Two 9-inch pies. Each pie dough yielded two medium-sized galettes

Directions:
1. In a food processor with dough attachment, combine flour, salt, zest and butter. Pulse until mixture becomes crumbly.
2. Add the water and vinegar in thirds, pulsing in between.
3. Finish mixing the dough by hand on a floured surface. Divide dough into two. Wrap, refrigerate and allow dough to rest for at least 30 minutes.

Almond Filling (optional)
3 Tbs softened butter
1/8C sugar
1 egg
1 Tbs AP flour
1/2C almond flour

Yield: enough to spread onto two medium-sized galettes.

Directions:
1. Cream butter and sugar together.
2. Add the egg. Mix.
3. Add AP and almond flour. Mix to combine.

Fruit Filling
1 ½ C Strawberries, washed & cut
1 C frozen Blueberries
½ C Sugar
1 tsp Cinnamon
½ tsp Vanilla Powder
2 Tbs Cornstarch

Directions:
1. In a bowl, combine berries, sugar, cinnamon and vanilla.
2. Toss together to mix evenly, being careful not to crush the berries
3. The mixture will become liquid as it sits. Add cornstarch to absorb the liquid. Add more if needed.

Assemble the Galette
1. Cut pie dough in half.
2. Carefully roll out each half of the dough to a circle, making sure it fits in the baking sheet. Place on top of parchment paper on the baking sheet.
3. Divide almond filling between the two doughs. Using an off-set spatula spread the filling around the center, leaving a 1-in border along the outside edges.
4. Divide fruit filling between the two galettes. Spread fruits so that it covers the almond filling.
5. Carefully fold the border up and over, towards the center of the galette. Slightly push the border of the dough down into the fruits.
6. Brush edges with egg wash
7. Bake at 375F until edges are browned, about 20-25 minutes.
8. Optional: Once cooled, dust powder sugar along the edges.

2014-03-26 00.06.47It’s ok if these aren’t rolled out to be perfect circles.

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If you don’t have blueberries or strawberries, you can substitute with raspberries. Better yet, you can even use all three types of berries.

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Fresh Fruit Tart

8 Nov

November 8, 2012

I made this fruit tart since I was going home to visit. My parents are big fans of fruity, not so sweet desserts, so I knew they would like this fruit tart. Berries are out of season, so be prepared to pay a little more if you want to use them for the tart. The various fruits make this tart very appealing because of the bright, vibrant colors.

You can find ready-made crust at the supermarket, but I made mine from scratch. It is a Pate Brise dough, and fairly easy to make and can be frozen if not used right away.

For the Pate Brise Dough

Ingredients:

250g cake flour

1/2 tsp salt

1/2 tsp sugar

125g cold butter, cubed

65 mL water

Yield: two 8-in tarts

Directions:

  1. Sift cake flour, salt, sugar together.
  2. Cut-in butter into dries using a bench scraper until you get lentil-size pieces of butter.
  3. Form a well with the middle of the mixture. Add some water.
  4. Sift the mixture with fingers to combine the water with the dries.
  5. Add more water as needed, but be careful not to add too much water.
  6. Continue to sift mixture until the dough comes together.
  7. Wrap and refrigerate dough for 30 minutes.
  8. Carefully roll out dough and line tart mold.
  9. Blind bake the shell at 350F for 20-25 minutes.

For the pastry cream filling

Ingredients:

474mL milk

125g sugar

2 tsp vanilla

1 egg

2 egg yolks

50g cornstarch

Yield: ~2 cups, enough to fill one 8-in tart

Directions:

  1. Heat milk, vanilla, and half of the sugar in a saucepan. Occasionally whisk the mixture.
  2. In a bowl, whisk egg, yolks, sugar, cornstarch together.
  3. Once the milk mixture comes to a boil, temper the egg mixture with half the liquid. Whisk.
  4. Return the tempered mixture back to the saucepan.
  5. Heat on low while stirring constantly until the mixture slightly thickens, about two minutes.
  6. Cool pastry cream over an ice bath, or cool overnight before filling the tart shell.

Assembling

  1. Fill tart shell with pastry cream.
  2. Carefully cut and slice strawberries and kiwis.
  3. Arrange fruits in any pattern.
  4. Nappage fruits to give a glossy sheen. You can buy apricot preserves, dilute it with some water and heat the mixture up. Apply nappage using a pastry brush.

 

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