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Spring Fling Dessert

On-trend and low-fat, these brightly colored French macarons are aptly paired with fruits like mangos and strawberries.
Spring_Fling_Dessert_01

Ingredients:

Macarons
1/2 cup blanched almonds
3 Tbsp. Ready-Set-Serve Lemon Juice
1 3/4 cup powdered sugar
2 tsp. granulated sugar
3 large egg whites
Filling
1/2 cup heavy cream
1/2 cup unsalted butter
3 Tbsp. Ready-Set-Serve Lemon Juice
Topping
6 Markon First Crop Strawberries, diced
2 mangoes, diced
3 Markon First Crop Mint sprigs, chopped

Instructions:

Macarons
Finely grind almonds and 1 cup powdered sugar in food processor. Add remaining powdered sugar and lemon juice; pulse. In medium bowl, beat egg whites and sugar until stiff peaks form. Fold in almond mixture; place in pastry bag with a plain tip. Pipe out “quarter” size rounds onto a sheet tray lined with parchment paper. Bake 6-8 minutes at 400 degrees.
Filling
Bring 1/2 cup cream to a simmer; remove from heat; whisk in 1/2 cup butter and 3 Tbsp. lemon juice. Cool until thickened; pipe onto each macaron round.
Assemble
Place macaron round on plate; top with diced fruits and mint; top with macaron round. Garnish with more fruit.

Ingredients:

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

Instructions:

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.