This past June, I had the fun opportunity to go back to my beloved Paris for a wedding. I had so much fun!!! Though I traveled to this town more than i can count, I never get tired of Paris or its surroundings. Besides going to museums, I love to just walk in the streets, sit at cafe and enjoy watching people walk by. While there, I had the chance to go to several restaurants. Some more fancy than others. For lunch we often went to Brasserie because they serve ” quick meals”. Brasseries generally offer similar menus to one another. You will find ” quick fix” such Steak tartare, Duck Confit, Steak frites, Salade nicoise, etc…What I saw on dessert menu for the first time was Fruit Soup. I had been accustomed to see Soups on the dessert menu, but in the past the soups were always a chilled very liquid puree. This time however the soup was more coarse and often included more than one fruit. I like this concept because it is a dessert you can make in advance and do not have to worry about the fruits softening or giving up too much juice.
I love fruit salad and I love, love, love diced strawberries. The problem with serving strawberry salad is that strawberries will give out too much juice if you season them too early. This recipe that I am proposing is a great alternative to diced strawberry salad, and it can be prepared in advance;-)
Ingredients: 1 lb of fresh strawberry, 6 oz of fresh raspberry, 6 oz of fresh blackberry, 4 tbsp of granulated sugar, 4 tbsp of lemon juice.
Dice all the strawberries and place them in a large bowl. Add the raspberries and the blackberries, the lemon juice and the sugar. Stir well and let the fruit rest for a minimum of 30 minutes and up to one day.
Serve chill with/ or without whipped cream and small cookies. Et Voila!!!
Bon Appetit and Happy Cooking!!!
People are uncomfortable using ingredients, or food that they are not familiar with. Fillo dough is one of them. When I use this medium in my cooking classes, most attendees are either very unfamiliar with it, or confide that they are too scared to use it. Fillo dough is very easy to use and make delicious and beautiful fares. In one of my previous post, I presented you a fat-free Strawberry Napoleon. It was so easy to make and a delight to eat. In this recipe I am making a Napoleon again but used blackberry because they offer a beautiful contrast against the whipped cream , but you can use any fruit your heart desires;-)
Ingredients for 4: I pack of the fillo dough, 1 box of blackberry ( about 8 oz), 4 tbsp of melted butter, granulated sugar, 1 1/2 of heavy cream, 1 tsp of vanilla extract.
Take one of the pack out of the package of the fillo dough and place the other one back into the freezer. Unroll the fillo dough out on the roulpat and cut a series of 2.5 inches circles.You will need to count the sheets of fillo dough and cut as many circles as you need. You will need 12 sheets or circles per person. Divide those circles in series of two sheets. With a pastry brush, spread the melted butter on each one of them and stack them with another 2 sheet circles. Sprinkle some granulated sugar. Place them on the silpat and cook those stacks at 410 for 3-4 minutes. Meanwhile prepare the whipped cream. Place the cream in a mixer, 2 tbsp of sugar and the vanilla extract and whip the cream at medium low-speed and whip until the cream, is forming soft peaks. Set aside. Remove the circles from the oven and let them cool completely before assembling them.
To prepare the Napoleon, place one circle on a plate spoon about 2 tbsp of whipped cream and place the blackberries all over the whipped cream . Place another circle and repeat. Place another circle and sprinkle some granulated sugar and squirt a bit of whipped cream for decoration. Et voila!
Bon Appetit and Happy Cooking!!!