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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

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  • Angel Food Cake
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    MINI STRAWBERRIES 'N CREME CAKE

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    260 - 545 g SELECTED VARIETIES


  • 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
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  • 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
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  • 1 1/2 cup
    (375 ml)
    blueberries, washed and drained
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  • 2 tsp.
    (10 ml)
    maple syrup

  • Ricotta Cream
  • 300 g
    light ricotta cheese (made with 2% milk)
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  • 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.

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