Desserts
Spring
Summer
Vegetarian| Number of Servings: 6 | |||||||||
| Serving Size 233 grams | |||||||||
| Calories | 60 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 3g | 4% | ||||||||
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| Cholesterol 0g | 8% | ||||||||
| Sodium 45g | 2% | ||||||||
| Total Carbohydrate 7g | 3% | ||||||||
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| Protein 2g | |||||||||
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*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Custard
2 C whole milk
1/4 tsp. vanilla
1/3 C cornstarch
1/3 C sugar
4 egg yolks
1/3 C cucumber/honeydew puree
Pinch of kosher salt
1 T unsalted butter
18 mini eclair shells
1 Markon First Crop Hot-House Cucumbers
1 C Ready-Set-Serve Honeydew Chunks, diced finely
1/4 C MFC Chervil
Edible petals such as Yellow Firestix, Micro White Mums, and Mini White Pepper flowers
Combine cornstarch, sugar, egg yolks, fruit puree, and salt in a mixing bowl.
Heat milk and vanilla until just boiling. Pour small amount of hot milk into egg mixture while whisking to prevent scrambled eggs. Pour egg mixture back into milk pan, again whisking to prevent curdling. When custard starts to thicken, add butter and remove from heat. Whisk until smooth; chill and reserve.
Fill all eclair shells with custard cream.
Top each filled shell with layer of more custard cream. Arrange chopped cucumbers and honeydew melons. Garnish with chervil and edible petals.
1 bunch Markon First Crop Asparagus, steamed
1/4 C Markon First Crop Basil
2 T Markon First Crop Chervil
2 T C Ready-Set-Serve Lemon Juice
2 cloves Ready-Set-Serve Peeled Garlic
1 tsp. lemon zest
1/4 tsp. cumin
1/4 tsp. coriander
1/4 C extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
16 large shrimp, cleaned and threaded onto skewers to prevent curling
1 tsp. kosher salt
Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching
Edible petals and micro greens for garnish
Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.
Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.
To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.
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