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Carolina Kitchen: Spring desserts


Owner and Chef Adam Wilson of the Square Root in Brevard stopped by News 13 This Morning with Adam Haas to make several different spring desserts.

Cherries Jubilee

Ingredients:

2 cups Dark Sweet Can Cherries

1tb butter

2tb brown sugar

1.5 oz. Razzmatazz raspberry liquor

½ tsp. cinnamon

¼ tsp nutmeg

1 pint of vanilla ice cream

Whipped Cream

Mint leaf

Cinnamon stick

Procedure:

Melt butter and brown sugar in sautée pan. Deglaze pan with berry liquor and add in warm cherries with juice, reduce. Season with cinnamon and nutmeg, scoop Ice cream into a Martini glass. Spoon the cherry jubilee over ice cream, then garnish with whipped cream, cinnamon stick, and a leaf of mint.


Key Lime Pie

Ingredients:

1 9in. Oreo Pie Crust

2 14oz. can of sweetened condensed milk

2 egg yolks

4 oz key lime juice

Whipped cream

Mint

Candied limes

Procedure:

Preheat oven to 350 degrees. Bake pie crust for five minutes, set aside to cool. In a medium mixing bowl combine sweetened condensed milk, egg yolks, and lime juice. Mix well and pour contents into pie crust. Place in oven and bake for 15 minutes. Check if center is set, when it is no longer loose. Remove to cool. Garnish with whipped topping, mint, and candied limes.



Spiced Pastry Napoleon with Mango, Caramel, and Mint Whip Cream

Ingredients:

Spiced Pastry:

1 sheet Puff Pastry

¼ tsp cinnamon

¼ tsp ginger

½ tsp brown sugar

Mint Whipped Cream:

1 pint heavy whipping cream

¼ cup of powder sugar

.75 oz. of Cream de menthe

Mango Filling:

2 large mangoes, peeled and cut into ¼ in dice

½ tsp finely grated lime zest

1.4 cup fresh lime juice (from 2 limes)

8 fresh mint leaves, finely julienned, plus sprigs for garnish

Mango Caramel:

3 ounces (6 tablespoons) unsalted butter

½ cup granulated sugar

1 cup light-brown sugar

1 teaspoon coarse salt

½ teaspoon ground ginger

½ teaspoon ground cinnamon

¼ cup fresh lime juice (from 2 limes)

2 large mangoes, peeled and cut into ¼ in dice

Procedures:

Make the spiced pastry: Preheat the oven to 350 degrees. Roll out puff pastry sheet on a cutting board. Sprinkle with cinnamon, ginger, and brown sugar. Roll up pastry sheet into swirled log and cut into ¼ inch slices. Bake slices in oven until golden brown. Set aside.

Make the mint cream: In a mixer, combine the heavy cream, powdered sugar, crème de menthe, and vanilla extract. Whip on medium speed until full peaks are present. Set aside and cool.

Make the mango filling: Combine all the ingredient into a mixing bowl. Set aside.

Make the mango caramel: In a sauce pot, melt the butter over medium heat. Add sugars, salt, ginger, and cinnamon. Cook, whisking constantly, until sugars begin to dissolve. Add lime juice, and cook, stirring often, until sugars dissolve and sauce thickens slightly. Stir in mangoes, bring to a simmer, and cook until mangoes are tender, about 15 minutes.

Assemble:

Place puff pastry on a plate, and spoon mango caramel over top. Top with mango filling. Using an offset spatula, spread whipped cream on top. Top with a second piece of pastry, then caramel, filling, and cream. Place a third layer and repeat process. Dust with powdered sugar. Garnish with mint sprigs and serve.

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