Sunday, February 20, 2011

Marscarpone Lemon Chiffon Filled Crepe with Blueberry Sauce

A local restaurant has a competition where the winners get their appetizer, entree or dessert placed on their menu.  I turned to a palette of spring flavors for my dessert idea.  I have to admit, I used all of the crepes I prepared trying to come up with a likable presentation.  I wasn't satisfied with anyone my ideas.  Plating food is A LOT harder than it appears.  I tried rolling them, but they looked too much like a cannoli.  I spread the crepe with the chiffon and broiled in then folded it over in the traditional quarters but I didn't care for that look.  I tried a variety of other versions and after thinking about it for a week I decided I should've folded them into quarters, topped them with the lemon chiffon and then drizzled the blueberry sauce over them.  So no matter what presentation you choose, the flavors were superb.

Make Fresh Crepes.  I took a savory recipe and turned it into more of a dessert version.  In a bowl, mix until smooth 1/2 Cup Flour, 1/4 tsp Salt, 2 Eggs (slightly beaten first), 1 Cup Milk, 2 Tbl Melted UnSalted Butter, 2 Tbl Sugar.  Preheat crepe pan over medium heat.  Add a small bit of UnSalted Butter each time to coat the pan before adding 2 Tbl of crepe batter.   Cook crepes so they are light brown on a least 1 side.  Place them between parchment or waxed paper.  This should make 12 crepes.  If you need exactly 12 then double the recipe to account for mistakes.

Make a simple Blueberry Sauce.  Add 1/4 Cup Sugar to 1/4 Cup Water.  Heat over medium heat just until sugar melts.  Add 2 Cups Blueberries and swirl until you see the juice but berries remain whole.  Using a sieve fitted over a bowl, strain the berries reserving all of the juice.

Make Marscarpone Lemon Chiffon.  Add 3" of water to a pot (for the yolks use a bowl that will fit over this pot) and begin to simmer the water only over medium heat.  Separate 4 Eggs, Whites into the bowl of a stand mixer and the Yolks into a bowl (that fits over the pot of water.)  Zest 2-3 Lemons then squeeze them netting 1/4 Cup + 3 Tbl Fresh Lemon Juice.

Using a hand mixer, beat the egg yolks and 4 Tbl Sugar until pale and thick.   Drizzle in the Lemon Juice and beat all the while. Add 4 oz Marscarpone Cheese and the Lemon Zest and continue to beat.  Place bowl over the simmering water and continue to beat until thick.  When warm and thick, remove bowl from the heat.

Beat Egg Whites until foamy.  Add 1/4 tsp Cream of Tartar and beat until soft peaks.  Add 4 Tbl Sugar, 1 tsp at a time and beat until glossy but not dry.  Using a rubber spatula, gently fold 1/4 of the whites into the chiffon mixture.  Repeat this 3 more times.  Refrigerate.

When ready to serve, warm crepe in pan for 10- 20 seconds, fold into quarters, add a dollop of cold chiffon and drizzle with both the blueberries then the blueberry syrup.  Garnish with a sprig of Rosemary or Mint.  Serve at once.

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