Berry Compote Crunch With Ginger Molasses Mousse Recipes

WARM BERRY COMPOTE

Steps:

• In a large, nonreactive saute pan over medium heat, combine 1/4 cup water & 1/2 cup sugar & bring to boil, stirring to dissolve sugar.
• Cook 2 minutes, then add berries, lemon juice & salt.
• Return to boil, then add butter & swirl mixture around in the pan until butter melts.
• Spoon berries along with the sauce onto warmed dessert placts &, if desired, place a small scoop of vanilla ice cream (or yogurt) in center of each plate.
• Serve immediately & enjoy!

MIXED BERRY COMPOTE

Steps:

• Dissolve cornstarch in brandy in a small bowl and set aside.
• Combine mixed berries, sugar, and honey in a saucepan over medium heat. Bring to a boil. Add cornstarch mixture and boil until berries break down and compote thickens to the desired consistency, 2 to 3 minutes.

CHOCOLATE DOME WITH SUMMER BERRY COMPOTE

Steps:

• Assembly: Pipe chocolate mousse into 4, (2-inch) dome molds. Spread mousse around sides of dome to the top, freeze. Repeat process with mousseline, freeze. Place 3/4-inch disc dacquoise on mousseline. Fill with 3/4-ounce compote. Top with 1 3/4-inch disc dacquoise, freeze. Unmold and glaze. Garnish with tuile and caramel stick.;
• Lime dacquoise: Combine sugar, flour and zest, set aside. Whip egg whites and lime juice into soft peaks, gradually add sugar into stiff peaks. Fold in sugar mixture, spread in a half sheet pan lined with parchment. Sprinkle with toasted almonds and bake in a preheated 380-degree oven for 12 minutes. Cool and cut into 4 (1 3/4-inch) discs and 4 (3/4-inch) discs. Summer berry compote: Combine sugar, flour and zest, set aside. Whip egg whites and lime juice into soft peaks, gradually add sugar into stiff peaks. Fold in sugar mixture, spread in a half sheet pan lined with parchment. Sprinkle with toasted almonds and bake in a preheated 380-degree oven for 12 minutes. Cool and cut into 4 (1 3/4-inch) discs and 4 (3/4-inch) discs. Chocolate mousse: Combine sugar, yolks and heavy cream. Whisk over bain marie constantly until thickened. Scald cream and add the heavy cream. Temper with the egg mixture. Fold in the whipped cream and use immediately. Vanilla mousseline: Bring milk and vanilla beans to boil. Ribbon yolks, sugar and flanc powder. Temper yolks with milk and cook for 3 minutes. Remove from heat, add softened gelatine. Add butter, cool to room temperature. Fold in whipped cream and use immediately.
• Chocolate tuille: Cream butter and sugar. Gradually add egg whites. Add flour and cocoa powder. Mix until smooth. Spread batter into 10 by 3-inch rectangle. Bake in a preheated 375-degree oven for 7 minutes. Immediately cut into 4 triangles with a 1/2-inch base. Wrap warm tuile around dome to form garnish. Cool completely and store in airtight container. Caramel sticks: Combine and cook until golden brown. Spoon caramel onto silpat, forming 6 inch long sticks. Cool and store in airtight container. Chocolate glaze: Bring sugar, water and apricot glaze to a boil. Add cocoa powder, pate a glacer and cocoa paste. Stir until melted and cook for 4 minutes. Add softened gelatin. Strain and store covered.

CRANBERRY COMPOTE WITH GINGER AND MOLASSES

Steps:

• Combine cranberries, 1 1/2 cups water, sugar, ginger, and shallot in heavy large saucepan. Stir over medium heat until sugar dissolves. Cover and cook until berries burst, about 10 minutes. Stir in molasses. Season with salt. Cool. Cover and chill until cold, about 3 hours. (Can be made 1 week ahead. Keep refrigerated.)

MOLASSES MOUSSE

Steps:

• Lightly beat eggs.
• Add molasses and cook in double boiler, stirring constantly, until thickened.
• Remove from heat and place dish in pan of ice. Stir until creamy & cool.
• Add orange juice, cinnamon, & salt; blend well.
• Gradually pour mixture over stiffly beaten cream.
• Pour into individual serving cups & refrigerate 4 hours.

GINGERY COMPOTE CRUNCH

Steps:

• Heat grill to high. Lay the apple slices and apricots in a shallow, microwaveable baking dish, then add the jam and a splash of water. Cover with cling film and cook on High for 5 mins or until the fruit starts to soften. Stir the frozen fruits through, re-cover and cook for another 3 mins until defrosted.
• Mix together the cereal and pine nuts and spoon over. Grill for 2 mins until golden.

MAPLE MOUSSE WITH MIXED BERRY COMPOTE

Steps:

• For Mousse:
• Place 2 tablespoons water in small bowl. Sprinkle gelatin over; let stand 10 minutes to soften. Whisk yolks, syrup and 4 tablespoons water in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 160°F, about 7 minutes. Remove from over water. Add gelatin mixture to yolk mixture; whisk to dissolve. Using electric mixture, beat mixture until cool and slightly thickened, about 8 minutes. Whip cream and maple flavoring in large bowl to medium-stiff peaks. Fold yolks mixture into whipped cream. Divide among 6 glasses. Cover; chill until mousse sets, about 4 hours. (Can be made 1 day ahead. Keep chilled.)
• For Compote:
• Puree raspberries in syrup in processor. Strain into heavy large saucepan. Boil 1 minute. Remove from heat. Add remaining berries; stir gently just until coated with sauce. Cool completely (berries will thaw as they sit). Spoon over mousse. Garnish with mint.

GINGER BERRY COMPOTE WITH ANGEL FOOD CAKE

Steps:

• In a medium saucepan, combine berries, sugar, zest, and ginger. Cook, stirring occasionally, over medium heat, until berries have softened and released their juices, 10 to 12 minutes. Let compote cool slightly.
• Cut angel food cake into 8 wedges. Spoon compote over or alongside cake wedges and serve. (Compote can be served at room temperature or cold.)

WARM BERRY COMPOTE

Steps:

• Stir together berries, sugar, zest, and juice in a slow cooker. Cook on High until bubbling, about 1 1/2 hours.
• Stir together cornstarch and water in a cup until fully dissolved. Stir into berry mixture. Cook, covered, until thickened, 5 to 10 minutes more. Serve warm or room temperature.