Tag Archive for 'blackberry'

31
May

Fresh berries with puff pastry and coconut whipped cream

singleguychef By singleguychef 4 Comments
Categories: General and Recipes Tags: , , , , , , , , .

In my freezer, I currently have:

Fresh berries with puff pasty and coconut whipped cream3 boxes of phyllo sheets
6 packages of won ton wrappers - circa 2004, I am bad about cleaning out the freezer :-P
1 HUGE bag of frozen peas
1 bag of corn
1 ice pack for my sore parts
vodka
gin

Oh here it is, a box of puff pastry rounds!

I *raises hand* admit that I’ve never made fresh pastry dough for my dessert recipes. The people from Pillsbury farms have bailed me out numerous times with great tasting products. I find it a must to have these on hands especially after a 4-5 course meal and the guests are still hungry. Throw them, the puff pastry, not the guests, in the oven, make a sauce or filling while they bake, plop some fruit down, shave some chocolate and you’re in good shape. Yeah, I like to always have chocolate around.

This recipe can be made under 30 mins. or so, and is a perfect, after lunch, dessert.

Ingredients

1 puff pastry package. There’s actually enough whipped cream to use 2-3 boxes. You’ll have a lot of whipped cream leftover with one box but finding uses for it shouldn’t be a problem. :-P

2 cups of heavy cream
1/2 cup of coconut milk - note: I’d try, 1 1/4 cup of cream to 1 1//4 cup coconut milk. I just had 1/2 cup leftover from the coconut rice recipe.
1/4 cup to 1/2 cup of sugar - this is to taste, 1/2 cup is really for the sweet toothers.
1 tsp of vanilla
1/8 tsp. of sea salt

2 cups of fresh mixed berries - I went with blueberry, raspberry and blackberry.
springs of mint for garnish

Preparation

1. Follow the puff pastry instructions.
2. Add heavy cream and coconut milk into a large mixing bowl. Mix at high speed until cream begins to thicken.
3. Slowly add some sugar, vanilla and sea salt and mix until cream begins peak and hold it’s shape

Plating

1. Make sure the pastry rounds are cooled.
2. Put 1 TBs. of cream in the bottom the round.
3. Add a layer of berries.
3. Spoon additional cream over the berries and then add some more berries.
4. Garnish with mint leaves.
5. Serve either with some grated chocolate, a chocolate sauce or berry coulis.

Fresh berries with puff pasty and coconut whipped creamFresh berries with puff pasty and coconut whipped creamFresh berries with puff pasty and coconut whipped creamFresh berries with puff pasty and coconut whipped cream

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04
May

Puff Pastry Round with Mascarpone whipped cream, chocolate & fresh berries

singleguychef By singleguychef 0 Comments
Categories: General and Recipes Tags: , , , , , , , , .

I’ve been playing around with variations of this dessert for a couple years now. I made the original back about 2 years ago. The presentation and flavors are getting there. Try this one for now and see what you think.

Puff Pastry Rounds with Mascarpone whipped cream, chocolate & fresh berries

Ingredients

1 package of thawed puff pastry sheets. You could use the pastry rounds also but I like to cut my own pieces

confectioner’s sugar for dusting

Mascarpone Cream
3/4 cup of mascarpone cream
1/3 - 1/2 cup of confectioner’s sugar
3/4 cup of half & half or heavy cream
1/2 teaspoon of pure vanilla extract
small pinch of sea salt

1 pint of blackberries
1 pint of raspberries
10 oz. of a good dark chocolate. I like using 85% cocao

Preparation

1. Preheat the oven following the pastry sheet instructions.
2. Lightly dust a cutting board and pastry sheet. Use a roller and roll out the sheet until you get a uniform thickness of about 1/4 inch thickness. Use a pastry round to cut out the rounds. I used a 2″ pastry round and got 15 pieces out of 1 sheet. Enough for 5 desserts.
3. Line the rounds on a non-stick baking sheet. Using a fork, poke several holes into each round. Dust with confectioner’s sugar and bake in oven. You’ll follow the pastry sheet instructions for back time
4. During the baking, you’ll want to flatten the round with a spatula to keep them a flatter shape.
5. For the chocolate sauce, bring 2 cups of water to boil in a small saucepan. Once boiling, reduce to a simmer.
6. Place a glass bowl that can sit atop the saucepan without its bottom touching the water. Break the chocolate into small pieces. Place the chocolate into the bowl and and melt. Use a non-stick spatula to mix the chocolate.
7. Place the mascarpone cream into a food mixer bowl, and whisk til smooth. Add the vanilla extract. Slowly add the confection sugar. This is really to taste so add til you love it.
8. For the half & half, I’ve done this recipe with varying amounts. It depends on what I plan on doing with the cream. For this recipe, you want a consistency of “Cool Whip.” So add enough of the half & half to get to that consistency. Add the small pinch of salt.

Plating

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