1. Berry cheesecake
2. Berry coulis
4. Jellied violets
5. Blueberry crispies (idea from Masterchef's "Cassis Plum" recipe)
6. White choc cut-out with blueberry sprinkle
7. Blueberries and fresh violets
Berry cheesecake
Cec's favourite cheesecake recipe!
Berry coulis
A bottled sauce, passed through a sieve.
Jellied violets
A regular jelly, poured in a tray. When it started to thicken slightly, de-stalked violets were placed at regular intervals (about 3cm apart).
Blueberry crispies
These were so yummy!. In a frying pan on the stove top, I dry roasted some rice bubbles until golden, then melted some white chocolate and folded through some freeze dried blueberry powder. This gave a delicious hit of berry flavour, and then mixed through the rice bubbles. This was spread out on to a tray and broken into pieces when set. Can I just say that the leftovers were sensational by themselves as well?!
White choc cut-out with blueberry sprinkle
Melted white chocolate was spread thinly onto baking paper. Using a fine mesh tea strainer, freeze-dried blueberry powder was dusted on top. When almost set, scone cutters were used to cut out shapes. (A large circle first and a smaller circle from its centre to make the donut shape).
Blueberries and fresh violets
Used in the final plating up.
It got me thinking about putting together a dessert for the Intro to Hospitality kids to do later on. It won't be the same but I will just say that I'm loving freeze dried fruit powders. As well, it has been very exciting to source popping candy...and dried rose petals...and gold leaf... But I won't use all of those things...not at the same time anyway.
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