Tag Archives: Blueberries

Berry Mousse Cups

10 Jul

July 10th, 2015

This post is a few days late, as I made these berry mousse cups for the 4th of July weekend. Our friends invited us to a bar-b-que and I offered to bring desserts. I envisioned a festive dessert and knew I had to incorporate the red, white, and blue patriotic colors. I opted for vanilla flavored mousse with alternating layers of blueberry and strawberry compote. The mousse by itself tastes good, but the compotes add some dimension.

The beauty of making compotes is that you can eyeball the ingredients, as you can adjust the sweetness along the way.  The measurements below are rough estimates. The different components should be made a day ahead to allow adequate time to cool and can be assembled the following day. I used 5 oz shiny plastic cups, but feel free to use any type of glass jars. Since I was serving these at a bbq, I wanted the convenience of an easy cleanup.DSC_0428



Vanilla Mousse

⅔ C sugar
¼ C cornstarch
¼ tsp salt
2 ½ C milk
4 yolks
2T butter
1 tsp vanilla extract
1 C heavy cream

Y= enough for twelve 5-oz cup


  1. In a saucepan, whisk together sugar, cornstarch, salt, milk and yolks.
  2. Cook on medium heat, while constantly stirring and whisking.
  3. Continue to cook until the mixture starts to bubble and thickens, about 5-10 minutes.
  4. Strain into a clean bowl.
  5. Stir in butter and vanilla extract.
  6. Place plastic wrap directly on the surface and chill overnight in the refrigerator.
  7. The following day, in a clean mixer bowl whip the heavy cream to stiff peaks.
  8. Fold in the whipped cream into the chilled mixture. Refrigerate until ready to assemble.

1 bag of frozen blueberries (For the strawberry compote, replace blueberries with strawberries. You can also use fresh strawberries, which I did)
⅛ – ¼ C sugar (if you like a sweeter compote add more sugar)
2 T water
1T cornstarch


  1. In a saucepan, combine the blueberries, sugar and water.
  2. Allow the mixture to come to a boil, then reduce heat to low.
  3. Simmer on low for about 10-15 minutes, stirring occasionally to break up the berries.
  4. In a small bowl, mix cornstarch and a little bit of water to dissolve.
  5. Add the cornstarch mixture to the berries and simmer for a few minutes, while stirring.
  6. Transfer compote to a clean bowl and allow to cool for a few hours or overnight in the refrigerator. Compote will thicken as it cools.
  7. Repeat above steps with strawberries.

To Assemble

  1. In 5 oz plastic cups spoon alternating layers of strawberry compote, mousse, and blueberry compote.
  2. Chill mousse cups until ready to serve.

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Rustic Berry Galettes

30 Jun

June 30th, 2015

I can’t believe we are already half way done with the year, which means it’s almost the 4th of July. Usually for this holiday, I like to make pies for bar-b-ques and get-togethers. In fact, last year I made a classic apple pie for the holiday. However, sometimes pies can be a bit time-consuming, so an alternative is a galette, which still uses the same ingredients, but assembled differently. I made these berry galettes using the same go-to pie dough I always make and used a strawberry and raspberry combo for one galette and blueberries for the other galette.

These turned out amazing and can be paired with some vanilla ice cream.




Pie Dough
12 oz flour
2 sticks cold, cubed butter
7T cold water
1T cider vinegar

Y= four galettes (I used only half the pie dough to get 2 galettes)


  1. In a food processor with the dough attachment, combine flour, salt and butter. Pulse until mixture becomes crumbly.
  2. Add the water and vinegar mixture in thirds, pulsing in between.
  3. Finish mixing the dough by hand on a floured surface. Divide dough in two halves. Wrap, refrigerate and allow dough to rest for at least 30 minutes, or overnight.
  4. At this point, you can also freeze the dough if not using immediately.

Strawberry/Raspberry Filling
1 C of fresh strawberries, hulled and quartered
1/2 C frozen raspberries
¼ C sugar
1 T cornstarch
¼ tsp vanilla powder

Y= enough to fill 1 galette

Blueberry Filling
1 – 1.5 C frozen blueberries
¼ C sugar
1 T cornstarch
¼ tsp vanilla powder

Y= enough to fill 1 galette


  1. Combine berries in a bowl.
  2. Add all other ingredients. Mix to combine.

To Assemble

  1. Divide one half of the dough in half. Roll out both pieces of the dough to a circular shape on a floured surface.
  2. Spoon berries in the center of the dough, leaving about a 1-inch border.
  3. Carefully fold up the edges of the border over the fruit and gently pinch to create a crease, leaving the center of the berries exposed.
  4. Brush egg wash on the border of the dough and sprinkle with sugar.
  5. Bake at 375F for 20 minutes then rotate and bake for another 20-25 minutes or until browned.



Berry Galette

14 Apr

April 14th, 2014

The one thing I cannot wait to upgrade is a bigger freezer so that I can make and freeze unlimited amounts of pie dough and have them readily available so that whenever I’m craving dessert I can just whip something up. But alas, my freezer is tiny and it’s already filled with my  macarons (saving them for a special project). I did, however, managed to find the half recipe of dough I had left from another pie I made. So instead of tossing it out, or letting it sit in the freezer any longer, I decided to make a berry galette.

Conveniently, we visited the farmer’s market and picked up our favorite strawberries from Rodriguez’s Farm. They were still a bit tiny, so not as sweet to eat on it’s own, but tasted great in the dessert. This recipe is great because it can save you time in many ways. First, if you don’t have time to make the pie dough, you can buy store bought pie dough and just make the filling. Or if you already have pie dough frozen from a previous project, you just need to make the easy filling. Lastly, you don’t need any special baking pans, as long as you have a baking sheet of some sort and parchment paper, then you’re good to go. Galettes are also free-form, which makes it even simpler to shape and there is no need for any special techniques.

This dessert sits well in room temperature once it’s cooled and can last a few days if you don’t get to finish it all in one sitting. I bet it would even pair well with some vanilla ice cream! My lucky coworkers were able to enjoy some of the galette, otherwise, it would have been a dangerous situation if I left it at home!

Pie Dough
12oz flour
2 sticks cold, cubed butter
7T cold water
1T cider vinegar
1tsp lemon zest

Yield: Two 9-inch pies. Each pie dough yielded two medium-sized galettes

1. In a food processor with dough attachment, combine flour, salt, zest and butter. Pulse until mixture becomes crumbly.
2. Add the water and vinegar in thirds, pulsing in between.
3. Finish mixing the dough by hand on a floured surface. Divide dough into two. Wrap, refrigerate and allow dough to rest for at least 30 minutes.

Almond Filling (optional)
3 Tbs softened butter
1/8C sugar
1 egg
1 Tbs AP flour
1/2C almond flour

Yield: enough to spread onto two medium-sized galettes.

1. Cream butter and sugar together.
2. Add the egg. Mix.
3. Add AP and almond flour. Mix to combine.

Fruit Filling
1 ½ C Strawberries, washed & cut
1 C frozen Blueberries
½ C Sugar
1 tsp Cinnamon
½ tsp Vanilla Powder
2 Tbs Cornstarch

1. In a bowl, combine berries, sugar, cinnamon and vanilla.
2. Toss together to mix evenly, being careful not to crush the berries
3. The mixture will become liquid as it sits. Add cornstarch to absorb the liquid. Add more if needed.

Assemble the Galette
1. Cut pie dough in half.
2. Carefully roll out each half of the dough to a circle, making sure it fits in the baking sheet. Place on top of parchment paper on the baking sheet.
3. Divide almond filling between the two doughs. Using an off-set spatula spread the filling around the center, leaving a 1-in border along the outside edges.
4. Divide fruit filling between the two galettes. Spread fruits so that it covers the almond filling.
5. Carefully fold the border up and over, towards the center of the galette. Slightly push the border of the dough down into the fruits.
6. Brush edges with egg wash
7. Bake at 375F until edges are browned, about 20-25 minutes.
8. Optional: Once cooled, dust powder sugar along the edges.

2014-03-26 00.06.47It’s ok if these aren’t rolled out to be perfect circles.

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If you don’t have blueberries or strawberries, you can substitute with raspberries. Better yet, you can even use all three types of berries.

2014-03-26 00.19.202014-03-26 00.17.48

Lemon Raspberry Cake

15 Sep

September 15th, 2011

I’m a fan of lemon flavored anything, and the more tangy it is, the better.  To my surprise, I realized that a lot of people actually like lemon as well. So after making lemon cupcakes and lemon cake pops, and both being a hit among friends, I decided to make a lemon cake, in celebration of a birthday. Since berries have been pretty popular at farmer’s market recently, I picked up some raspberries and blueberries to go with the cake.

I made a puree with the raspberries to spread between the layers. After frosting the entire cake with (delicious!) lemon buttercream, I used the blueberries to decorate the top. The cake reminded me of 4th of July because of the red, white, and blue colors.

The cake turned out to be one of my favorites so far, and I plan to experiment with other desserts using lemon, so stay tuned!

Happy Birthday, Amy!

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