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Blueberry Compote Shortcakes
2014-07-30
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
Chef Caroline McCann
4
1
4
4
Angel Food Cake
Blueberry Compote
Ricotta Cream
Blueberry Compote Shortcakes
8
portions
0:20
Preparation
0:10
COOKING
2:30
TOTAL TIME
Ingredients
-
Angel Food CakeYou might like:
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(1)
FRONT STREET BAKERY ALMOND PISTACHIO CAKE 1.1 kg
$27.99 ea.
-
1/2 cup
(125 ml)pastry flour, sifted
-
1/3 cup
(85 ml)icing sugar
-
A small pinch of salt
-
4
large egg white, 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 CompoteYou might like:
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BLUEBERRIES PINT OR CORED GOLDEN PINEAPPLES 600 g
$3.44
PRODUCT OF PERU, No. 1 GRADE
BLUEBERRIES PINT OR CORED GOLDEN PINEAPPLES 600 g
$3.44
PRODUCT OF PERU, No. 1 GRADE
-
1 1/2 cup
(375 ml)blueberries, washed and drainedYou might like:
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Flyer Deals
(2)
BLUEBERRIES PINT OR CORED GOLDEN PINEAPPLES 600 g
$3.44
PRODUCT OF PERU, No. 1 GRADE
BLUEBERRIES PINT OR CORED GOLDEN PINEAPPLES 600 g
$3.44
PRODUCT OF PERU, No. 1 GRADE
-
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
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.
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