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!!!

Meyer Lemon Granita


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Meyer lemon is my top favorite fruit. It is hard to explain what a Meyer lemon is, other that it has an exceptional taste. If I can describe it, it smells and tastes a bit like a mix of lemon and mandarin: tangy, subtle …yummy!!!

I am not fan of lemon, but love, love, love Meyer lemon. The problem is that they are very very seasonal and it can be difficult to find them. In fact, in our little town, only one grocery store carry them.

So no need to say that when they arrive on the stand, I purchase them … sometimes not even knowing what I am going to do with them.

Well, this time around I bought a few dozens and decided to make a lemon granita. I could have made sorbets but was too lazy to take out my ice cream machine.

For some of you who do no know what is the difference between a sorbet and a granita.

Here is the explanation:

A granita is a semi-frozen dessert made from sugar, water and various flavorings – no dairy is involved. Basic granita begins with a boiled sugar syrup which is added into a fruit juice. The granita is then placed in the freezer in a shallow pan and scraped occasionally with a fork which produces a course texture.

A sorbet, on the other hand, is a frozen dessert made from sugar, water and fruit juice or fruit puree, sometimes chocolate, and sometimes wine, and/or liqueur.* Sorbet also has no dairy ingredients, but is frozen in an ice cream freezer for a smoother texture .

So depending which freezing process you will be using,, you will end up with a granita or a sorbet. Whichever, it is delicious.

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Ingredients for 4 cups of Meyer Lemon Sorbet or Granita.

  • 2 cups of Meyer Lemon Juice ( which comes from about  11 lemons)
  • 1 cup of water
  • 1 cup of sugar
  • 1 tbsp of Meyer Lemon zest
  1. In a small saucepan, cook the water and the sugar to make a syrup.photo 2
  2. Meanwhile zest about 2 lemons to get the zest that you need. Set aside.
  3. Also juice all the lemons so that you will have about 2 cups of fresh juice.
  4. Add the lemon juice and the zest to the syrup and mix well.
  5. Either use an ice-cream maker to make the sorbet according to the machine , or fill a container with the mixture and place the container into the freezer so that it will freeze.
  6. If you are making a granita, place the container in the freezer for several hours ( 5 hours at least).photo 3
  7. With the spoon, scrape the frozen mixture. You will be making the granita. photo 4
  8. Serve as a dessert, or in between meals to help with cleansing, and digestion.
  9. Easy, Yummy and delicious:-)photo

Bon Appetit and Happy Cooking!!!

Meyer Lemon Granita

  • Servings: 2-4
  • Difficulty: Super Easy
  • Print
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Ingredients for 4 cups of Meyer Lemon Granita.

  • 2 cups of Meyer Lemon Juice ( which comes from about 11 lemons)
  • 1 cup of water
  • 1 cup of sugar
  • 1 tbsp of Meyer Lemon zest
    1. In a small saucepan, cook the water and the sugar to make a syrup.
    2. Meanwhile zest about 2 lemons to get the zest that you need. Set aside.
    3. Also juice all the lemons so that you will have about 2 cups of fresh juice.
    4. Add the lemon juice and the zest to the syrup and mix well.
    5. Either use an ice-cream maker to make the sorbet according to the machine , or fill a container with the mixture and place the container into the freezer so that it will freeze.
    6. If you are making a granita, place the container in the freezer for several hours ( 5 hours at least).
    7. With the spoon, scrape the frozen mixture. You will be making the granita.
    8. Serve as a dessert, or in between meals to help with cleansing, and digestion. Eh voila,  Easy, Yummy and delicious!!!

Bon Appetit and Happy Cooking!!!

Meyer Lemon Mousse


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My mom did not really like Chocolate. I never really understood why growing up as I was a chocolate aficionado. Nothing could be better than chocolate then. Today, my world is changing. Though I still enjoy chocolate, I am much difficult with the kind of chocolate I will eat – preferably dark, 60% cocoa and from Europe…. Yeah I know…

These days however I am more tempted by citrus desserts and citrus mousse. When I saw this recipe on the net last week, it made me think of one of my mom’s favorite: Citron Glace so I had to try it. I made a few adjustments. The recipe was inspired from the Martha Stewart’s website.

Ingredients for 3 lemons:

  • 4 Meyer Lemon ( 3 for the shell, and one for the zest)
  • 1/4 cup of Myer Lemon Juice
  • 1 egg separated
  • 1/3 cup of sugar
  • 2 tbsp of butter
  • 1/4 cup of heavy cream
  • 1 tbsp of sugar for the egg whites
  • 1 pinch of salt
  1. Using a very sharp knife, trim the tip end of each lemon so that they can sit straight. photo 2Cut the top of the lemon about 1/4 of an inch from the top. Repeat those steps with all 3 lemons.photo 4
  2. With a spoon, carefully dig into the lemon and scoop the flesh out but being careful not to tear the lemon. photo 1Wrap the lemons in plastic wrap and refrigerate them so they will not dry out.
  3. PLace the flesh into a container and squeeze the juice out of it by squeezing the flesh through a a fine sieve. photo 2Keep only 1/4 cup of the juice for this dessert, and refrigerate the rest for some other usage.
  4. Place the 1/4 cup of lemon juice, the egg yolk and the sugar into a small saucepan and cook until the mixture thickens. Set aside.photo 3
  5. When the mixture is thick, let it cool completely, then add the butter and mix. Stir in the zest. Cover the mixture with a plastic wrap and seal it well so that a ” skin” will not form.
  6. PLace the heavy cream in a mixer and whip the cream until it forms hard peaks. Remove the whipped cream from the mixer and refrigerate.
  7. Clean the mixer, add the egg and  beat the egg whites with 1 pinch of salt and 1 tbsp of sugar to form glossy peaks.
  8. Remove the lemon curd and the whipped cream from the fridge and fold the whipped cream slowly into the curd.
  9. Fold the egg whites into this mixture.photo 2
  10. Fill a pastry bag with this mixture,  and fill the lemon shells with this mixture.photo 1photo 3
  11. Refrigerate for at least 1 hour. I personnally froze mine.photo 2
  12. Make sure to take the lemons out at least before 30 minutes before eating them. The mousse will be slightly frozen. But i kind of like to eat them that way:-)photo 5

Your turn to give it a try and tell me how you like them;-)

Bon Appetit and Happy Cooking!!!

Strawberry Cups


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I love summer because the fruits and vegetables are so yummy, and eating healthy is simple nature, not a task. Right now, here in the South, it is strawberry season. strawberries are sold everywhere, at the corner of intersections, at Farmer Markets, in stores and of course in Strawberry farms. Strawberries are so good and flavorful at this time of the year.  They are so sweet that eating them  by themselves is wonderful.

If you have guests however, presenting  sliced or diced strawberries in a cup can be a bit boring so I suggest that you present them in an eatable cup instead. For this recipe, here, for example, I used the recipe of the Tuiles I presented a few posts ago and I molded them inside the large cupcake.

The ingredients are changing slightly as we want them to be flavored with vanilla instead of almond:

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Ingredients for about 12 cups:

  • 2 egg whites at room temperature
  • 100 gr. or about 1/3 cup and 1 tbsp of white sugar
  • 35 gr. or about 2 1/2 tbsp of butter melted but cold
  • 35 gr. or about 2 1/2 tbsp. of flour
  • 1/2 tsp of of vanilla extract
  1. Turn the oven to 330.
  2. Place the butter in a microwavable bowl and cook for 30 seconds or until the butter is completely melted. Let it cool.
  3. In a bowl, beat the egg whites and the sugar until the sugar is completely dissolved, and the egg whites get a bit foamy.
  4. Add the butter, the flour and the vanilla extract and stir well.
  5. Place a large silpat on a large perforated sheet.
  6. Drop 2 tablespoons of the mixture on the silpat and with the back of the tablespoon spread the mixture out to make a circle of about 4-5  inches.
  7. Repeat to make about 4 circles per silpat. Do not make more than 4 per batch or the tuiles will cool off and you will not have time to shape them all if you make them too many
  8. Cook for 8-10 minutes or until the edges of the circles are becoming brown.
  9. Remove the perforated sheet from the oven. Wait a few seconds to let the cookie cool a bit or they will tear as you lift them. Do not wait more than a few seconds or they will cool too much and you will not be able to shape them.
  10. With the tip of a kitchen knife ( not sharp, You do not want to perfore the silpat), lift the side of the circle and pull it up carefully.
  11. Place the circle inside the large cupcake mold and with your fingers press the cookie inside the cup to lay the cookie flat and be careful not to tear it. Let it cool completely before lifting them from cupcake trayphoto 1
  12. Repeat steps 5-10 until you have used the whole batter.
  13. Keep the cups in an airtight container to keep them dry and crunchy.photo 2

You can use those cups with any fruits, but today I chose to fill them with fresh strawberries.

Ingredients for the Strawberry Salad for 4:

  • 1 pint of fresh strawberries diced thinly
  • 1 tbsp of fresh Meyer lemon juice
  • zest of one Meyer lemon
  • 2 tbsp of sugar
  1. Clean the strawberries under running water
  2. dice them thinly, but cutting them in fourth and then in slices.
  3. place them in a bowl
  4. add the Meyer Lemon Juice, the zest and the sugar
  5. stir well.
  6. Decorate the plate by drizzling some strawberry syrup, spoon a bit of the strawberry salad in 4 cups. Sprinkle more lemon zest for decoration and serve right away.

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Sunshine on a plate;-) Yum!!!

Bon Appetit and Happy Cooking!!!

Star of Chocolate Mousse and Meyer Lemon Curd


Have you ever worked with Meyer Lemon?!? They have that little “je ne sais quoi”, that is so more refined that regular lemon or lime. A special perfume. Just adding slices of Meyer Lemon to cold water makes a wonderful refreshing summer drink. With memorial week-end upon us, I should have baked a red and blue dessert, but those meyer lemons looked so tempting that I could not resist. I was thinking of making  Meyer lemon curd pies topped with chocolate ganache, but I was too lazy to make my pies and came up with this special dessert.

1. First you will want to grate 2 lemons for the citrus peel.

2. Then squeeze all 4  lemon to get the juices out.

3. Then you will need to clean up the lemon peel, and make the candied lemon peel.

4. Make the chocolate mousse

5. Make the lemon curd.

Candied Lemon Peel:

Ingredients: two Meyer lemons Outer skin, 2 cup of water, 2 cup of sugar.

With a spoon, peel the inside skin of the lemon so that you have the outer part and the white part left. With  a sharp knife, slice the lemon in tiny strips. Set aside.

In a small saucepan, add the water and the sugar, and bring it to boil. Cook until the  sugar has dissolved. Add the citrus and cook for 15 minutes. When the lemon peel is starting to become translucent, take it out with a small sieve and lay them on a silpat.

Let they cool and dry. Use half of it for the chocolate mousse and half for decoration.

Chocolate Mousse with Creme Patissiere: 1/2 of the candied lemon peel diced thinly, 250 gr. or 9 oz. of whole milk, 3 egg yolks, 50 gr. or 2 oz of granulated sugar, 10 gr. or .35 oz of flour, 10 gr. or .35 oz of corn flour, a pinch of salt, 100 gr. of good quality chocolate ( I like the bittersweet ghiradelli).

In a bowl, stir vigorously the egg yolks, the sugar and the salt. Then add the flour and the corn flour and stir and mix well. Warm up the milk either in the microwave for 1 minute, or on a stove. When the milk is hot, pour it onto the egg mixture and stir. Empty the mixture into a small pot and place on the stove onto a low-medium temperature. Stir constantly while it is cooking so that it will not scorch. Stir until the mixture is thickening. Add the chopped chocolate and mix to incorporate. Add the chopped candied lemon peel and mix in. Spoon the mixture into the mold of your choice. I used the star mold and spoon the chocolate mixture equally into the openings of my star mold. Place the tray in the freezer so that the chocolate mixture will chill. ( The star mold is no longer available online, but the flower mold would be as pretty. )

Meyer Lemon Mousse: 4 meyer lemons, citrus of  2 meyer lemon, 5 eggs, 1 1/3 cup of sugar, 1 stick of butter, 1 tsp of salt.

Rinse the lemon, then with a sharp grater, grate the skin of two of the meyer lemons. Squeeze the juice of all 4 meyer lemon to get about 3/4 cup of juice. In a small saucepan, add the lemon juice, the sugar, the citrus, the salt and the 5 eggs and mix well. Place the pan onto the stove at medium temperature and stir.

Continue stirring until the mixture is coming to boil. Then reduce the temperature to medium-low and continue cooking until the mixture gets thick. When it is thick, add 1 stick of butter and mix well until it is well blended. Empty the mixture equally into the mold atop the chocolate.

Place the tray back into the freezer, and leave it for a mimimum of 4 hours.

To serve, unmold the “stars onto the plate and let them warm up to room temperature before eating ( 30 minutes or so..). Decorate with candied lemon peel. Et voila!!!

Bon Appetit and Happy Cooking!!!

Beet Salad with Meyer Lemon Vinaigrette


Only few weeks ago I had to wear hats on cold days and bundle up. It is strange how weather can change so drastically. Today it is already 82. Where has spring gone to????

With this weather change luckily comes craving of fruits and vegetables. I believe that I had mentioned in one of my previous posts that in the summer in France, for appetizers we have “crudites”, which is an array of various salads. Generally it would be cucumber, or carrot, or even celery root salad. I know, some of you may think… Yuk..But well-seasoned, those salads are really good and bring a bit of a change to the boring green salad. I have always liked beets. Growing up my mom always bought beets in a can. To prepare her salad, she always sliced the beets in 1/2 centimeter thick and season them with a red wine vinaigrette.

All winter long I had seen those fresh beets in the fresh produce section, but never dared to buy them until yesterday. WHY? because again I would have been the only one eating them here at my house. Well, I could not resist seeing them again and really wanted to eat a beet salad so here they are today;-)

Ingredients for a salad for 4: 3 fresh beets rinsed and peeled, 1 tbp of Meyer lemon zest, the juice of half of a Meyer lemon, 1 tbsp of olive oil, 2 tbsp of sherry vinegar, 1/8 tsp of salt, 1/16 tsp of pepper.

Place the beets in the round mold and place the octogonal silpat on top to cover it. Cook in the microwave for 8 minutes. They should be soft. Meanwhile grate one half of a Myer lemon to have about 1 tbsp of zest, and squeeze the lemon juice. In a medium-sized bowl, mix the zest, the lemon juice, 2 tbsp of sherry vinegar, 1/8 tsp of salt, 1/16 tsp of pepper and mix well. Add the beets that you would have cut in a small cubes. Mix well and enjoy…

Bon Appetit and Happy Cooking!!!