Skip to content

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Blueberry Compote Shortcakes https://www.metro.ca/userfiles/image/recipes/shortcake-compotee-bleuet-10151.jpg PT20M PT10M PT2H30M
Start by preparing the angel food cakes. Preheat the oven at 325° F. Prepare a non stick muffin tin by placing a piece of parchemin paper at the bottom of 8 of the 12 cups.In a bowl, combine the flour, icing sugar and the salt. Reserve.In a large clean bowl, beat the whites to soft peaks with the cream of tartar. Continue beating until they reach the hard peaks stage and add the granulated sugar and the vanilla extract.Gently fold the flour mixture in the egg whites, in three additions.Divide the cake batter into the 8 muffin cups and bake for 10 to 12 minutes or until a toothpick inserted in the center of the cake comes out clean.As soon as the cakes are cooked, remove from the oven and invert the muffin tin on a baking sheet, upside down. Let the cakes cool for 2 hours in the same position (this will facilitate unmolding the cakes with a spoon).In the meantime, prepare the blueberry compote by combining the blueberries and maple syrup in a small saucepot. Bring to a boil and cook over medium heat until the blueberries soften. Remove from the heat and let them cool.For the ricotta cream, place the ricotta and maple syrup in the bowl of a food processor. Blend until smooth. Transfer to a bowl and gently fold ¾ of the blueberry compote. Reserve the rest for later use.To assemble the blueberry shortcakes, simply place one small unmolded cake on a plate, add a generous tablespoon of ricotta and bluebery mousse and finally add some blueberry compote. Decorate with a mint leaf and repeat with the other shortcakes.
8
4 1 4 4
Angel Food Cake Blueberry Compote Ricotta Cream
Blueberry Compote Shortcakes

Blueberry Compote Shortcakes

Rate this recipe
1 Vote
8
portions
0:20
Preparation
0:10
COOKING
2:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Angel Food Cake
    You might like:

    Flyer Deals  (14)
    LINDT CRAVINGS FRONT STREET BAKERY SWISS CHOCOLATE TRUFFLE BAR CAKE

    LINDT CRAVINGS FRONT STREET BAKERY SWISS CHOCOLATE TRUFFLE BAR CAKE

    $16.99 ea.

    MADE WITH LINDT CHOCOLATE 475 g


    IRRESISTIBLES COFFEE CAKES

    IRRESISTIBLES COFFEE CAKES

    $7.99 ea.

    850 g, SELECTED VARIETIES


    LA ROCCA TRUFFLE CAKE

    LA ROCCA TRUFFLE CAKE

    $15.99 ea.

    600 g


    FRONT STREET BAKERY CHOCOLATE MINI CAKES

    FRONT STREET BAKERY CHOCOLATE MINI CAKES

    $2.99 ea.

    155 - 170 g, SELECTED VARIETIES


    FRONT STREET BAKERY JAMOCHA CHOCOLATE CAKE

    FRONT STREET BAKERY JAMOCHA CHOCOLATE CAKE

    $24.99 ea.

    1650 g


    FRONT STREET BAKERY NUTELLA TOP CHEESECAKE

    FRONT STREET BAKERY NUTELLA TOP CHEESECAKE

    $13.99 ea.

    700 g


    FRONT STREET BAKERY FOR THE LOVE OF CHOCOLATE CAKE

    FRONT STREET BAKERY FOR THE LOVE OF CHOCOLATE CAKE

    $25.99 ea.

    1.45 kg


    IRRESISTIBLES CHOCOLATE LOVERS NEW YORK STYLE CHEESECAKES

    IRRESISTIBLES CHOCOLATE LOVERS NEW YORK STYLE CHEESECAKES

    $14.99 ea.

    1 kg, FROZEN, SELECTED VARIETIES


    FRONT STREET BAKERY SWISS CHOCOLATE TRUFFLE CAKE

    FRONT STREET BAKERY SWISS CHOCOLATE TRUFFLE CAKE

    $24.99 ea.

    MADE WITH LINDT CHOCOLATE 1.3 kg


    FRONT STREET BAKERY GERMAN CHOCOLATE CAKE

    FRONT STREET BAKERY GERMAN CHOCOLATE CAKE

    $24.99 ea.

    1.8 kg


    CHOCOLATE FUDGE EXTREME CAKE

    CHOCOLATE FUDGE EXTREME CAKE

    $12.99 ea.

    975 - 1000 g SELECTED VARIETIES


    FRONT STREET BAKERY CHOCOLATE TRUFFLE MINI CAKE

    FRONT STREET BAKERY CHOCOLATE TRUFFLE MINI CAKE

    $9.99 ea.

    270 g


    MCCAIN DEEP'N DELICIOUS CAKES

    MCCAIN DEEP'N DELICIOUS CAKES

    $4.99 ea.

    510 g, SELECTED VARIETIES


    TOBLERONE CHOCOLATE CAKE

    TOBLERONE CHOCOLATE CAKE

    $10.99 ea.

    GLUTEN FREE 400 g


  • 1/2 cup
    (125 ml)
    pastry flour, sifted
  • 1/3 cup
    (85 ml)
    icing sugar

  • A small pinch of salt
  • 4
    large egg whites, at room temperature
  • 1/2 tsp.
    (2.5 ml)
    cream of tartar
  • 1 Tbsp.
    (15 ml)
    granulated sugar
  • 1/2 tsp.
    (2.5 ml)
    vanilla extract

  • Blueberry Compote
    You might like:

    Flyer Deals  (2)
    STRAWBERRIES

    STRAWBERRIES

    2 for $5.00

    454 g, PRODUCT OF U.S.A., NO. 1 GRADE OR PRODUCT OF MEXICO, NO. 1 GRADE BLUEBERRIES PINT, PRODUCT OF CHILE, NO. 1 GRADE KIWIS 600 g, PRODUCT OF ITALY OR GREECE


    ORGANIC BLUEBERRIES

    ORGANIC BLUEBERRIES

    2 for $7.00

    170 g PRODUCT OF CHILE, No. 1 GRADE


  • 1 1/2 cup
    (375 ml)
    blueberries, washed and drained
    You might like:

    Flyer Deals  (4)
    SAVE $1.66
    NESTLÉ REAL DAIRY ICE CREAM, FROZEN DESSERT, NOVELTIES OR IRRESISTIBLES FROZEN FRUIT

    NESTLÉ REAL DAIRY ICE CREAM, FROZEN DESSERT, NOVELTIES OR IRRESISTIBLES FROZEN FRUIT

    $3.33 ea.

    SELECTED SIZES, SELECTED VARIETIES


    SAVE $2.50
    JORDANS CEREAL

    JORDANS CEREAL

    $3.99 ea.

    450 - 500 g SELECTED VARIETIES


    NESTLÉ REAL DAIRY ICE CREAM, FROZEN DESSERT OR NOVELTIES

    NESTLÉ REAL DAIRY ICE CREAM, FROZEN DESSERT OR NOVELTIES

    $3.33 ea.

    SELECTED SIZES, SELECTED VARIETIES


    IRRESISTIBLES FROZEN FRUIT

    IRRESISTIBLES FROZEN FRUIT

    $3.33 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 2 tsp.
    (10 ml)
    maple syrup

  • Ricotta Cream
  • 300 g
    light ricotta cheese (made with 2% milk)
  • 1/2 Tbsp.
    (7.5 ml)
    maple syrup
  • 8
    fresh mint leaves, for garnish
Imprimer ma sélection

Preparation

Start by preparing the angel food cakes. Preheat the oven at 325° F. Prepare a non stick muffin tin by placing a piece of parchemin paper at the bottom of 8 of the 12 cups.

In a bowl, combine the flour, icing sugar and the salt. Reserve.

In a large clean bowl, beat the whites to soft peaks with the cream of tartar. Continue beating until they reach the hard peaks stage and add the granulated sugar and the vanilla extract.

Gently fold the flour mixture in the egg whites, in three additions.

Divide the cake batter into the 8 muffin cups and bake for 10 to 12 minutes or until a toothpick inserted in the center of the cake comes out clean.

As soon as the cakes are cooked, remove from the oven and invert the muffin tin on a baking sheet, upside down. Let the cakes cool for 2 hours in the same position (this will facilitate unmolding the cakes with a spoon).

In the meantime, prepare the blueberry compote by combining the blueberries and maple syrup in a small saucepot. Bring to a boil and cook over medium heat until the blueberries soften. Remove from the heat and let them cool.

For the ricotta cream, place the ricotta and maple syrup in the bowl of a food processor. Blend until smooth. Transfer to a bowl and gently fold ¾ of the blueberry compote. Reserve the rest for later use.

To assemble the blueberry shortcakes, simply place one small unmolded cake on a plate, add a generous tablespoon of ricotta and bluebery mousse and finally add some blueberry compote. Decorate with a mint leaf and repeat with the other shortcakes.

Source : Chef Caroline McCann

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.