Desserts
Gluten Free
Spring
Summer
Vegetarian| Number of Servings: 8 | |||||||||
| Serving Size 180 grams | |||||||||
| Calories | 440 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 25g | 32% | ||||||||
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| Cholesterol 65g | 22% | ||||||||
| Sodium 80g | 3% | ||||||||
| Total Carbohydrate 51g | 19% | ||||||||
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| Protein 6g | |||||||||
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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.
For Meringues:
1 cup sugar
1/2 cup water
4 egg whites
1/2 tsp. cream of tartar
Pinch of salt
1 tsp. vanilla
2 oz. dark chocolate, melted
For Fruit Topping:
1/2 cup fresh cranberries
1/2 cup Ready-Set-Serve Orange Sections
1 Tbsp. orange zest
1 cup heavy cream
1/4 cup sugar
Preheat oven to 350 degrees F.
Heat 1 cup sugar and water until sugar has dissolved and liquid measures 250 degrees F. Whip egg whites, cream of tartar, and salt until soft peaks form. With mixer running, add hot sugar liquid in a steady stream. Keep mixing until hard peaks form (one to two more minutes). Allow to cool.
Line a baking sheet with parchment paper. Using a spatula or spoon, form eight meringue mounds. With a smaller spoon, swirl melted chocolate into each pavlova. Bake for 30 minutes or until lightly browned, firm, but slightly spongy. Allow to cool.
While pavlovas are baking, heat cranberries, oranges, zest, and sugar until a fruit softens and a soft, sugary liquid forms. Remove from heat; allow to cool.
In a standing mixer, whip heavy cream and sugar until stiff peaks form.
To Assemble:
Top each of the eight meringue pieces with a dollop of whipped cream. Top that with fruit mixture. Garnish with chocolate shavings and powdered sugar if desired.
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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