Meyer Lemon Mousse and Blueberry Puree Verrine


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Today is a very special day. It is the anniversary of our Flag. Indeed, on this special day in 1777, the Second Continental Congress passed a resolution to adopt the current flag as our flag. According to Wikipedia, “The United States Army also celebrates the Army Birthday on this date; Congress adopted “the American continental army” after reaching a consensus position in the Committee of the Whole on June 14, 1775.

1775 – The Continental Army was founded by the Second Continental Congress for purposes of common defense. This event is considered to be the birth of the United States Army. On June 15, George Washington was appointed commander-in-chief.

1777 – The Continental Congress in Philadelphia adopted the “Stars and Stripes” as the national flag of the United States. The Flag Resolution stated “Resolved: that the flag of the United States be made of thirteen stripes, alternate red and white; that the union be thirteen stars, white in a blue field, representing a new Constellation.” On May 20, 1916, President Woodrow Wilson officially proclaimed June 14 “Flag Day” as a commemoration of the “Stars and Stripes.”

As a special day, I thought I would share with this fun dessert. I had made it last year for my daughter graduation. Since it is quite simple to make (if you do not make those little stars;-), I thought I would make it again for this very special day.

Ingredients for about 6-8 medium-sized glass:

 The white chocolate and Meyer lemon mousse:

  • 300 gr.  or 11 oz. of white chocolate ( use good quality, either European or Guiradhelli)
  • 250 gr. or about of heavy cream
  • 250 gr. or about 9 oz. of greek yogurt
  • 1 envelope of gelatin
  • 2 tbsp of water 
  • the zest of one Meyer lemon

Ingredients for the blueberry puree

  • 300 gr. or about 11 oz. of fresh blueberries
  • 40 gr.  or about 1.40 oz. of sugar
  • juice of one lemon
  • 2 tsp of water
  • 1 tbsp of pectin

Decoration for the mousse:

  • 1 pie crust 
  • 1 egg yolk
  • granulated sugar
  1. First prepare the blueberry jelly. Place the blueberries, water, lemon juice and sugar and cook over medium-high heat.
  2. When the blueberries are cooking, and “bubbling, take a fork, and pop the blueberries.
  3. Add the pectin and bring the mixture to boil again.
  4. Carefully pour a bit of the mixture inside the glasses that you are using and let them rest for a goof hour so that the blueberries jelly will have time to congeal.
  5. When they have, start preparing the white chocolate mousse. Pour the gelatin powder into a small bowl and mix it with 2 tbsp of water. Let the gelatin thickens and congeal. Set aside.
  6. Zest the lemon and place the zest with the cream into a small saucepan. Bring the mixture to boil.
  7. When the cream is boiling, add the gelatin and stir to make sure that the gelatin is melting. Cook for another few minutes, but do not bring to boil!!!
  8. Add the white chocolate and stir. Place the panna cotta in the fridge to cool down for 15  minutes.
  9. When the mixture is lukewarm, add the greek yogurt.
  10. Then pour the lemon mousse into the glasses atop the blueberry jelly.
  11. Place the mousse in the fridge so that they will congeal. It will take another hour.
  12. Meanwhile, cut the pie crus into small stars. Place the stars onto a silpat that you would have placed atop a medium perforated sheet.
  13. Place the egg yolk into a small bowl and with a brush, brush each star. Sprinkle some brown sugar,  and cook the stars for 8-12 minutes at 400, or until they are golden brown.
  14. Before serving, place the miniature stars over the white chocolate and meyer lemon mousse and sprinkle some brown sugar. Et voila!!!

Bon Appetit and Happy Cooking!!!

Meyer Lemon Mousse and Blueberry Puree Verrine

  • Servings: 6-8 people
  • Difficulty: Easy
  • Print

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Ingredients for about 6-8 medium-sized glass

The white chocolate and Meyer lemon mousse:

  • 300 gr. or 11 oz. of white chocolate ( use good quality, either European or Guiradhelli)
  • 250 gr. or about of heavy cream
  • 250 gr. or about 9 oz. of greek yogurt
  • 1 envelope of gelatin
  • 2 tbsp of water
  • the zest of one Meyer lemon

Ingredients for the blueberry puree

  • 300 gr. or about 11 oz. of fresh blueberries
  • 40 gr. or about 1.40 oz. of sugar
  • juice of one lemon
  • 2 tsp of water
  • 1 tbsp of pectin

Decoration for the mousse:

  • 1 pie crust
  • 1 egg yolk
  • granulated sugar
  1. First prepare the blueberry jelly. Place the blueberries, water, lemon juice and sugar and cook over medium-high heat.
  2. When the blueberries are cooking, and “bubbling, take fork and pop the blueberries.
  3. Add the pectin and bring the mixture to boil again.
  4. Carefully pour a bit of the mixture inside the glasses that you are using and let them rest for a goof hour so that the blueberries jelly will have time to congeal.
  5. When they have, start preparing the white chocolate mousse.
  6. Pour the gelatin powder into a small bowl and mix it with 2 tbsp of water. Let the gelatin thickens and congeal. Set aside.
  7. Zest the lemon and place the zest with the cream into a small saucepan. Bring the mixture to boil.
  8. When the cream is boiling, add the gelatin and stir to make sure that the gelatin is melting.
  9. Cook for another few minutes, but do not bring to boil!!!
  10. Add the white chocolate and stir. Place the panna cotta in the fridge to cool down for 15 to 30 minutes.
  11. When the mixture is lukewarm, add the greek yogurt.
  12. Then pour the lemon mousse into the glasses atop the blueberry jelly.
  13. Place the mousse in the fridge so that they will congeal. It will take another hour.
  14. Meanwhile, cut the pie crus into small stars. Place the stars onto a silpat that you would have placed atop a medium perforated sheet.
  15. Place the egg yolk into a small bowl and with a brush, brush each star.
  16. Sprinkle some brown sugar, and cook the stars for 8-12 minutes at 400, or until they are golden brown.
  17. Before serving, place the miniature stars over the white chocolate and meyer lemon mousse and sprinkle some brown sugar. Et voila!!!

Bon Appetit and Happy Cooking!!!

Patriotic Fruit Pie


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Happy Labor Day guys!!! And Thank You  Peter J. McGuire and  Matthew Maguire for us giving this day off from work!!!

We have a Labor Day in France called “La Fete du Travail”, but it is celebrated on May  1st, so quite uncertain of the origins of the American holiday, i googled it today. Did you know that this day only became a federal holiday in 1894? The reason why it became one is because the congress wanted to appease the unrest of the American people after riots erupted when a strike against wage cuts went bad. Well, I learned something today;-) and I much enjoyed this day off. I hope that you too have had a fun week-end!

 Unlike many of you who probably ran to the beach one last time this year, we decided to stay home to relax and enjoy the beautiful weather that we missed most of the summer. So what have I done? not a lot… I slept late, worked out and had fun with my family doing nothing.

And today though we are celebrating Labor Day,  I decided that I would not touch my computer and enjoy another lazy day.

Because many of you will be hosting a cook-out today, I thought to share a recipe that is very appropriate for a patriotic event such as Labor Day. It is easy, delicious, quick and looks great. A great dessert for party days such as Memorial Day or even Independance Day.

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Ingredients for 1 pie of about 9 to 10″:

  • 1 pie crust ( you can either make your own ( very easy),, or buy it in the refrigerated section of your grocery store next to dairy)
  • 8 oz of cream cheese at room temperature
  • 8 oz. of ghiradhelli Chocolate Chips
  • 4 oz or about 1/2 cup of heavy cream
  • 1 tsp of vanilla extract
  • 1 box of blueberries
  • 1 box of raspberries
  • 1 box of black berries 
  1. Unfold the pie crust and place it inside your mold. I used the scalloped pie crust, but really the large round mold can work as well.photo 3
  2. With a fork, prick the bottom of the pie crust so that air pockets will not form while the crust is baking.
  3. Spread either porcelaine beads, or dry pinto beans to weigh the pie down while it is baking ( this way it will not fluff up too too much)photo 1
  4. Cook the pie crust in a warm oven of 400 for 13-15 minutes
  5. When the pie crust is baked and golden, remove it from the oven and let it cool completly.
  6. Meanwhile prepare the cream:
  7. In a small bowl, place the white chocolate chips and set aside.
  8. In another small bowl, warm up the cream by either warming it up on the stove, or by microwaving it for 1-2 minutes.
  9. Pour the hot cream over the chocolate chips and set it aside for at least 5 minutes ( the heavy cream will melt the chocolate chips).
  10. With a small whisk, whip the mixture. It should be smooth, liquid and free of lumps. If it is not, place it back into the microwave for 20-30 seconds and repeat until your mixture is free of lumps.
  11. Pour this mixture into a kitchen mixer, add the cream cheese and beat the two until you have a thick lump-free cream.
  12. Remove the beans from your pie crust, and spread the chocolate mixture in the pie crust.photo 4
  13. Decorate your pie as you like, I used black berries, blueberries and strawberries. photo 3
  14. Cool in the fridge for 30 minutes and serve. Yum, Yum!!!photo

Bon Appetit and Happy Cooking!!!

If you like this recipe, I would love for you to subscribe to this blog by entering your e-mail address into the box on the right of this post. Also if you have time, please rate or post a comment. Your comments are always much appreciated. Merci beaucoup et a tres bientot ( thank you and see you soon) ;-)

Red, Green and Blue Salad with Grilled Salmon…


This past Independence Day was all the more meaningful this year to me because  I celebrated this day as an American for the very first time. I have always been very appreciative of this country for all the opportunities and blessings it has given me to this day, but by studying its history and its path to independence, it gave an even more appreciation of Independence Day. I hope you guys feel as blessed as me to be living in this beautiful country that is The United Stated of America.

So on this very special day, what did you guys eat??? Like a true American, I ate hamburgers! Yes, Hamburgers;-) I am not a great fan of red meat or fast food, but after a few weeks overseas, I was happy to eat a big ol’ Hamburgers with all its stuffings.

The next day however, I was ready for a much lighter fare and so I fix a red, green and blue salad with grilled salmon.

Ingredients for 4: 10 oz. or 2 bags of mixed green ( spinach, lettuce, radicchio, arugula), 8 middle-sized strawberries sliced thinly, 8 tbsp. of fresh blueberries, a filet of salmon of about 2 lbs.

Ingredients for the dressing that will be used to season the salmon, and to dress the salad: 2 tbsp of champagne vinegar, 2 tbsp of olive oil, 1 tsp of dijon mustard, 1 tbsp of maple syrup, 1/4 tsp of salt, 1/8 tsp of pepper.

In a large bowl, mix all the ingredients mentioned above until the mixture is homogeneous. Keep half of this mixture for the salad and use the other to season the salmon.

With a pastry brush, brush the seasoning on the salmon and cook in a hot oven at 450 for 10 minutes or on the grill on medium for 6 to 8 minutes on both sides.

Meanwhile prepare the salad. In a large bowl, place the salad, the sliced strawberries, the blueberries and season with the dressing.

To serve the salad, place the salad on each plate. Slice the salmon and place a few strips of salmon atop the salad. Et voila,

Bon Appetit and Happy Cooking!!!