Desserts
Spring
Summer
Vegetarian| Number of Servings: 4 | |||||||||
| Serving Size 369 grams | |||||||||
| Calories | 240 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 17g | 22% | ||||||||
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| Cholesterol 0g | 12% | ||||||||
| Sodium 10g | 0% | ||||||||
| Total Carbohydrate 22g | 8% | ||||||||
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| Protein 2g | |||||||||
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*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1 C bittersweet chocolate pieces
Pinch of kosher salt
2 C heavy cream
14 ladyfinger cookies
1 1/2 T Ready-Set-Serve Lemon Juice
1 1/4 tsp. gelatin
5 C fresh raspberries
1/3 C + 1 T sugar
Place chocolate and pinch of salt in a large mixing bowl. Heat one cup of cream until it starts to boil. Pour over chocolate and allow to stand for three minutes. Whisk until thick ganache forms. Dip ladyfingers into ganache and let set on a wire rack until firm. Reserve.
Whisk together lemon juice and gelatin; set aside for two minutes until thickened.
Puree two and a half cups berries in food processor. Heat puree and third cup of sugar until mixture starts to bubble. Stir in the lemon-gelatin mixture until it starts to thicken. Reserve until cool.
Beat remaining cup of cream with one tablespoon of sugar until soft peaks form. Fold in cooled fruit puree. Scoop mousse into a greased bowl and chill overnight.
Dip bowl of mousse in hot water (taking care not to get water into mousse), then place serving dish over top and flip. Mousse should unmold onto dish. Carefully arrange ladyfingers around mousse, tying with a bow to keep secure. Top with remaining two and a half cups raspberries.
1 bunch Markon First Crop Asparagus, steamed
1/4 C Markon First Crop Basil
2 T Markon First Crop Chervil
2 T C Ready-Set-Serve Lemon Juice
2 cloves Ready-Set-Serve Peeled Garlic
1 tsp. lemon zest
1/4 tsp. cumin
1/4 tsp. coriander
1/4 C extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
16 large shrimp, cleaned and threaded onto skewers to prevent curling
1 tsp. kosher salt
Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching
Edible petals and micro greens for garnish
Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.
Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.
To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.
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