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These blushing beauties won my heart over the red plums I was shopping for to make with these Russian cream desserts.
Roasting plums with honey and vanilla seemed like the perfect foil for some Russian cream. But there they were, perfectly ripe raspberries seemed a bit more exciting and vibrant than that of their neighboring fruits.
In the meantime, J. and I are excited to get out of the city to travel to the north and see some good fall color. The fall season here is a bit bland this year. It has been for the past several years.
I can’t wait to enjoy the sea of color; the blushing hues of oranges, the intense crimson of the maples, to walk through the wilderness and take in autumn while it lasts. Hopefully it won’t be too late!
A thank you to all for your comments and inquiries from the last post! With many requests for the stone fruit tart recipe, I have posted it here.
Have a wonderful weekend everyone!
Russian Cream, golden raspberries, coconut & pistachios [serves 4]
1 cup unsweetened coconut milk [from cans] -or- full fat cream
5 Tablespoons can sugar
1 teaspoon gelatin
¼ cup cold water
1 cup full-fat sour cream
1 teaspoon vanilla extract [optional]
½ pint golden raspberries
¼ cup coconut flakes
2 Tablespoons pistachios, coarsely chopped
1 teaspoon confectioner’s sugar for dusting
making the cream:
1. In a small dish place water and sprinkle gelatin over the surface, set aside to bloom.
2. Heat coconut milk and sugar in a small saucepan just to a gentle boil.
3. Whisk a small quantity of coconut milk to the gelatin and add to the saucepan.
4. Whisk in sour cream and vanilla is using until smooth.
5. Divide mixture into four serving dishes and chill for at least 4 hours to set.
1. Arrange raspberries in the center of each dish.
2. Sprinkle pistachios and coconut flakes around raspberries.
3. Lightly dust creams with confectioner’s sugar.
Creamy mousse, coconut rum soaked lady fingers, rainier cherries and passion fruit, perfect for a hot summer afternoon.
I am always inspired by the flavors and colors of summer. It’s easy to imagine what to eat when there are so many wonderful things available this time of year.
Peaches, plums, cherries and other splendid things. I wouldn’t know what I would do without summer.
Snacking on baskets of summer fruits is nostalgic. Growing up foraging for days in the hidden fruit patches was what we did. The experience was special. Wild fruits bursting with flavor had something extra than being delicious, something so natural as if touched by magic.
Besides loving the season of fruitfulness this mousse dessert soaked with coconut rum is refreshing. However I am still thinking of my friend d’s mixed berry pie we all shared the other week during dinner. With wild berries now available, I might just make a berry pie for a picnic with friends.
For now, timing is perfect for cooking easy, vibrantly flavored recipes so simple that makes summer extra special.
Lots of fresh recipes I can’t wait to share.
Do you have any fond memories of summer?
Coconut Mousse Recipe [Serves 6]
6 Tablespoons coconut puree*
3 Tablespoons cold water
¾ teaspoon granular gelatin
¾ cup heavy whipping cream
1-2 teaspoons cane sugar
24 gluten-free lady fingers
1 cup coconut syrup
24 rainier cherries
2 passion fruits
Confectioner’s sugar for dusting
1. Sprinkle gelatin over cold water and allow to bloom for a few minutes.
2. Gently warm coconut puree in a small bowl over barely simmering water. Set aside.
3. Place gelatin over simmering water to melt. Turn off heat and continue.
4. Whip cream and sugar in a bowl just before stiff peaks form.
5. Whisk warmed coconut puree into the gelatin until incorporated.
6. Gently fold coconut/gelatin mixture into whipped cream.
assembling individual desserts:
1. Dip lady fingers one at a time in coconut syrup for a brief moment and place one in the bottom of six serving cups.
2. Spoon a little coconut mousse over the lady fingers.
3. Repeat with another layer of lady fingers and more mousse. Continue until you have four layers of lady fingers. Chill in the refrigerator for at least one hour to set mousse.
4. Garnish mousse with rainier cherries and a small amount of passion fruit flesh.
5. Dust with confectioner’s sugar and serve chilled or bring almost to room temp.
assembling one whole desert:
Follow the layering instructions as stated above, but cover the base of a dish with soaked lady fingers and a layer of coconut mouse. Repeat to use up remaining lady fingers and mouse. Garnish with cherries and passion fruit; dusted with confectioner’s sugar.
Gluten-free Lady’s Fingers [makes 24]
6 Tablespoons sorghum flour
1/3 cup tapioca starch
3 large eggs, separated
¼ teaspoon sea salt
1/3 cup cane sugar
Confectioner’s sugar for dusting.
Preheat oven to 350°F.
1. Sift together sorghum flour and tapioca starch together. Set aside.
2. Beat egg whites with sea salt until soft peaks form.
3. Gradually beat in sugar until stiff peaks form.
4. Beat in egg yolks.
5. Gently fold in flour mixture.
6. Fill a pastry bag fitted with a ½ inch round tip and pipe strips of batter two inches long.
7. Dust with confectioner’s sugar, and then repeat when the first dusting is absorbed.
8. Bake for 12 minutes.
9 Remove from the pan once there are finished baking to a cooling rack. Cool completely.
Coconut Soaking Syrup [makes 1 cup]
1/3 cup coconut rum
1/3 cup canned coconut milk
1/3 cup cane sugar
1. Combine all ingredients in a small sauce pan and bring to a simmer. Cook until sugar is dissolved. Cool.
*note: The coconut puree used for this recipe is a concentrate made from coconut with added sugar and should not be substituted with coconut milk. I used Boiron brand puree.