Desserts
Gluten Free
Spring
Summer
Vegetarian| Number of Servings: 4 | |||||||||
| Serving Size 512 grams | |||||||||
| Calories | 230 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 5g | 6% | ||||||||
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| Cholesterol 0g | 0% | ||||||||
| Sodium 10g | 0% | ||||||||
| Total Carbohydrate 47g | 17% | ||||||||
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| Protein 1g | |||||||||
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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 1/2 C canned garbanzo bean liquid, reduced to 1 C (known as aquafaba)
2 1/2 C powdered sugar
2 T cornstarch
1 tsp. white vinegar
1 tsp. vanilla
2 cans coconut milk, chilled, then solids skimmed off top
1 tsp. gelatin
1 tsp. vanilla
2/3 C powdered sugar
1 pint each: blueberries, blackberries, and raspberries
1 C cherries, pitted
Edible petals, to garnish
Preheat oven to 300 degrees F.
Beat aquafaba in a standing mixer until peaks start forming. Gradually add 2 1/2 cups powdered sugar, then cornstarch, vinegar, and vanilla. Continuing whipping until fluffy with stiff peaks (this takes a bit longer than whipping egg whites).
Place rounds of aquafaba on silpat-lined baking sheets. Bake for 90 minutes or until crisp on the outside, yet tender inside. Cool completely.
While cooling, whip coconut cream, gelatin dissolved in the vanilla, and 2/3 cup powdered sugar. Beat until fluffy, with stiff peaks.
Layer meringues with whipped cream and half of the fruit. Top with second meringue, more cream, and remaining berries. Garnish with edible petals.
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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