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!!!

Vanilla Panna Cotta


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Tomorrow will be my birthday. Ouch… another year, another wrinkle;-( and to make matter worse I will be returning back to work on Monday. I really love teaching, but getting up so early to be at school at 7:15 is hard!!! and I am not looking forward to it. I am sure that I am not the only one.

Because my birthday fell on Monday and my husband is on Friday, we had a few friends over for hors d’oeuvres on Saturday. Not a big fuss, just a few friends we had not seen over the summer and the chance to catch up. Of course, we needed to have food… because a party at the Wagner’s is never without food so I prepared a few things.

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On the menu we had:

  • Beef tenderloin
  • Marinated Shrimps
  • Quiches
  • Lasagna cupcakes
  • Wonton purse,
  • Texas caviar
  • Tomato Caprese
  • Deviled Eggs
  • and for dessert, mini chocolate darlings, and vanilla Panna cotta.

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I love to entertain and have friends over, but because it was so so nice on Saturday and I wanted to enjoy my pool for a while, I decided to do easy things for dinner. And it was the same with my desserts, i did not want to spend an hour making desserts so I decided to make mini chocolate darlings that cooked in 12 minutes and vanilla panna cotta ( less than 5 minutes).

Today I will share the recipe of Vanilla Panna Cotta. It is so so easy to make, it costs nothing and, and it is decadent;-)

Basically, the perfect dessert;-)

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photo 4Ingredients for 12 size cupcakes or about 20 shot glasses:

  • 2 1/2 cup of heavy cream
  • 1/4 cup of sugar
  • 1 vanilla bean
  • 1 envelope of gelatin from Knox
  • 1 tbsp of water
  1. Empty the content of the envelope into a small bowl. Add 1 tbsp of water and stir. Set it aside to let the gelatin thickens.photo 5
  2. Pour the cream and the milk into a small saucepan and set it aside.
  3. Meanwhile place the vanilla bean onto a cutting board,  photo 1
  4. and with a sharp knife, open the side of the bean as shown.photo 2
  5. With the knife, or the spoon scrape the inside of the bean to get the seeds.photo 3
  6. Empty the seed into the cream. Throw the opened bean as well.photo 4
  7. Cook the cream until it comes to boil.
  8. Add the gelatin, turn the heat down and cook for another 5 minutes until the gelatin has completely dissolved.
  9. Sieve the mixture into a very fine sieve to remove some of the vanilla bean residue.photo 1
  10. Pour the mixture into a recipient of your choice. Sometimes I use my fancy flexipan, but today I used small shot glasses for a fun display.photo 2
  11. Place the panna cotta in the fridge for at least 6 hours. You may also place them into the freezer so that they will congeal much faster.
  12. Decorate as you wish. I chose the place a fresh raspberry but you could add a fresh fruit coulis instead or chocolate ….
  13. Enjoy!!! And it is okay to have more than one;-)))
  14. photo 3

If you decide to use a flexipan, freeze the panna cotta and unmold it as it is forzen, it will be much easier to remove from the flexipan;-)

Bon Appetit and Happy Cooking!!!

Lime Panna Cotta


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With Spring around the corner, I fell like a refreshing dessert this week-end.  I wanted  something with light pastel color… What to do??? I thought of a panna cotta, it is light, and refreshing. Today I used lime but you can use any other seasonal fruit.

Panna cotta is one of my favorite desserts, because it requires very few ingredients, it is easy to do and can make some quite amazing looking desserts without efforts. All you need  is find a fun tray to mold your panna cotta into.

Today i used the petal tray from Demarle.

Ingredients for 12 flowers panna cotta:

  • 2 1/2 cup of heavy cream
  • 1/2 cup of sugar
  • 1/4 cup of lime juice
  • 1 pack of gelatin from 
  • zest of 2 limes
  1. Rinse the 2 limes that you will be using.
  2. grate the zest of each lime using a small grater.
  3. Set the zest aside.
  4. Squeeze the juice out of the 2 limes.
  5. In a small bowl, empty the content of 1 pack of gelatin. Pour the lime juice over it and stir. Let it rest for a few minutes until the gelatin expands.
  6. In a medium-sized saucepan, pour the heavy cream, the zest, the sugar and the gelatin and stir.
  7. Cook the mixture over a medium temperature and bring to boil.photo
  8. Cook for 5 minutes.
  9. Then pour the mixture into the container of your choice. I chose to use the petal mold.photo
  10. Place the tray into the freezer for 2-4 hours.
  11. To serve, unmold the flowers onto individual plates, and let the Panna cotta thaw out at room temperature for 30 minutes.
  12. I placed 2 flowers per plate and decorate the plates with some more lime zest.

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Bon Appetit and Happy Cooking!!!

Chocolate Panna Cotta: White or Black…


I know, I know… Chocolate again.

Well yes.. since this is all the desserts my family will eat, this is what I am fixing.

Unlike most chocolate desserts, this dessert is very light. It is so light and so airy that your guests will welcome this dessert at the end of a heavy meal.  It is a “mix” between a  pudding and a mousse. It is a very very easy dessert that will only take you 5 minutes to make.

Panna Cotta actually means in Italian ” cooked cream”. It is an Italian dessert made by simmering together cream, sugar, and gelatin, and letting it cool until set. This dessert is said to have been invented in the Northern Part of Italy called the Piedmonte. But today you will find it everywhere in Italy. The most common Panna Cotta is flavored with vanilla, and served with fresh fruits.

Ingredients: 1 enveloppe of gelatin, 2 cups of heavy cream, 3 oz of white chocolate or bittersweet chocolate ( whichever flavor you wanted), 1 cup of fat-free sweetended condensed milk, 2 tsp of vanilla extract, fresh raspberries.

Materials: use a fun flexipan tray. I used the party tray for the bittersweet panna cotta, and the charlotte for the white chocolate panna cotta, a small saucepan, the demarle saucepan, the measuring cups and spoons.

Empty the content of the gelatin envelope, and add 2 tbsp of water. Let it stand of 1-2 minutes until the getain has dissolves. Add this gelatin in 1 cup of heavy cream and bring to boil. Make sure to stir so that the gelatin will melt. Add the chocolate, and mix well. Then add the other cup of heavy cream and the cup of sweetened condensed milk. Mix well. Pour in 6 oz cups in the openings of the differents trays mentionned above. Place in the fridge for 3-5 hours until it sets. If you plan on unmolding them, you may need to place them in the freezer so they will be easier to unmold without tearing them.

Serve with fresh berries and enjoy! Et voila! How easy was that?

NB: You could substitute fat-free half and half for the heavy cream if you were watching your calories…

Bon Appetit and Happy Cooking!!!