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!!!

White Chocolate and Orange Zest Cupcake


Sunday would not be Sunday at our house without dessert.  So I got busy Sunday morning baking what would be our evening treat. With the weather being so nice, and the garden exhibiting all those beautiful Spring colors, I was craving something sweet and delicate in flavor. Somehow I craved a cake I used to make a long time ago called White Chocolate Butter Layer CAke with White Chocolate and Sour Cream Frosting from the International Chocolate Cookbook by Nancy Badgett.

The recipe today was inspired by this recipe.

Ingredients for 12 large cupcakes or 20 mini cupcakes: 1 1/3 cup of flour, 1/2 cup of granulated sugar, 1 2/3 tsp of baking powder, 1/4 tsp of salt, 1/3 cup of unsalted butter at room temperature, 2 tbsp of sour cream, 1/3 cup of milk, 1 egg and 1 egg white, 1 tsp of vanilla extract, 1/4 tsp of fresh orange zest, 3 oz of white chocolate chips.

In a large bowl, mix all the dry ingredients ( flour, sugar, baking powder, salt) and mix them well. Add the butter and 1/2 of the milk and beat well to mix. Add the orange zest and the vanilla and beat for 15 seconds. Add the sour cream and the milk and beat at a high-speed for 1 minute. DO NOT OVERBEAT!!! Melt the white chocolate in the microwave for 60 seconds and add the melted chocolate to the dough. Bake in the oven at 350 for 18-20 minutes for the large cupcakes and 13-14 for the mini cupcakes. Remove the cupcakes from the oven and let them cool.

Ingredients for the frosting: 12 oz of white chocolate, 3/4 cup of unsalted butter at room temperature( or 1 1/2 stick), 1/2 cup of sour cream, 1 tbsp of vanilla. 1 tbsp of fresh orange zest.

Melt the chocolate in a double boiler, or in you are like me melt the chocolate in the micro-wave for 2 minutes. Add the butter and stir until the butter and the chocolate are becoming homogeneous. Empty this mixture into a kitchen mixer, add the sour cream and beat at high-speed for 2-3 minutes. Fill the pastry bag with the frosting and decorate the cupcakes as you wish.

To decorate sprinkle more fresh orange zest over the cupcakes and enjoy!!!

Bon Appetit and Happy Cooking!!!

Florentines



Don’t you love the Holidays?!?! I love it all, the decorations, the smell of the evergreens in my house, and the cooking. Yes.. with Christmas comes baking. And how exciting is that:-) On Christmas I can cook all sorts of fun cookies and enjoy them or give them out. This past Sunday I offered a class on Baking Goods. Most of the recipes were really easy ones, and only took a few minutes to prepare and bake. The attendants were really happy to go home with new recipes and could not wait to try them at home. We made 6 different types of cookies and treats. Florentines were one of them. You will need:

For the crust: 1 1/2 stick of butter, 3 egg yolks, 3/4 cup of brown sugar, 2 tbsp of orange zest, 1 cup of flour, 1/4 tsp of salt.

For the caramel: 6 tbsp of butter, 1 cup of granulated sugar, 1/3 cup of heavy cream, 1/4 cup of honey, 1 cup of sliced almonds, 1/2 cup of dried cranberry, 1 tbsp of orange zest, 1/2 cup of chocolate ( I used white).

You will need to beat your softened butter with the brown sugar and the zest until it is well blend. Add the eggs and beat again. Add 1 tbsp of vanilla extract and beat some more. Add the flour and the salt and mix well. Empty the content in the deep flexipan and cook in a warm oven of 350 for 12-15 minutes. Meanwhile, in saucepan place the butter, honey, sugar and cook over medium heat for about 5 minutes. It should come to boil and start foaming. Cook until the mixture turns a very pale brown ( and the temperature should be 240 with a candy thermometer). Remove from the oven and add the cranberries, the chocolate and the almonds. Stir well and quickly spread it over the cake. Let it chill and then cut. Et voila!

Bon Appetit and Happy Cooking!!!

Yummy Gooey Chocolate Brownie


School is back, and with it the baking of daily treats for children to take for lunch. I really try to bake those treats myself. But it can be challenging to find things to bake that does not involve too much time in the kitchen, and that children will actually eat. But Demarle cookware and bakeware really helps with the baking time! Today I would like to share with you a recipe that is yummy, easy to make, and fast to bake=Winner. Let’s hope my children will love it;-)

Ingredients: 6 oz of bittersweet Ghirardelli chocolate chips, 4 oz of white chocolate chips, 4 oz of caramel candy corn, 3 eggs, 1 stick of butter,  1/2 cup of white sugar, 3/4 cup of flour, 1/4 tsp of salt.

In a mixer, mix the eggs with the sugar and the salt until the eggs have doubled in volume, and become a lighter yellow color. Meanwhile, place the bittersweet dark chocolate and the butter in a microwave safe bowl, and cook in the microwave for 2 minutes to melt it. Pour the chocolate mixture in the eggs mixture and stir. Add the flour, the white chocolate chips, the corn candy, in the chocolate/ egg mixture and mix well. Pour in the square checkerboard mold and bake in warm oven at 325 for 15-20 minutes until a light crust has developed on top, and the center is soft to touch. When using a knife to check for doneness, the knife may not come out clean. The dough should be soft and gooey  but not liquid. Let the brownie cool completly before cutting. Devour!!!

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!!!