Desserts
Spring
Summer
Vegetarian
Winter| Number of Servings: 4 | |||||||||
| Serving Size 342 grams | |||||||||
| Calories | 210 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 8g | 10% | ||||||||
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| Cholesterol 0g | 2% | ||||||||
| Sodium 250g | 11% | ||||||||
| Total Carbohydrate 1g | 0% | ||||||||
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| Protein 1g | |||||||||
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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.
2 T simple syrup
1 T hibiscus crystals, pulverized to powder
1 chocolate fudge cake, 8×8-inch sliced into four pieces
2 C chocolate ganache
1 C Markon First Crop Strawberries, chopped
2 C strawberry sorbet
Edible petals and micro greens for garnish
Place cake strips on wire rack. Pour ganache over cake to coat all. Allow to set.
Brush one side of plate with simple syrup; douse with hibiscus powder and shake powder off rest of plate.
Arrange one slice of cake on empty area of plate. Garnish plate with strawberries and edible flowers. Top with quenelle of sorbet; sift more hibiscus powder to garnish and serve.
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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