Our cookbook of the week is Duchess Bake Shop by self-taught baker Giselle Courteau, co-owner of Duchess Bake Shop, Duchess Provisions, Duchess Atelier, and Cafe Linnea (all in Edmonton, Alta.). Over the next four days, we’ll feature Valentine’s Day-appropriate recipes from the book and an interview with its author.
“I’m one of those people that doesn’t like to share their dessert,” pastry chef Giselle Courteau says.
For people with similar priorities, she recommends making a verrine for Valentine’s Day. Simple, stylish and individually portioned, the French dish shares its name with the small glass it would typically be served in.
Layers of textures and tastes, verrines are artfully composed concoctions with room for interpretation. Courteau’s blackberry goat cheese blancmange, from the updated version of her debut cookbook, Duchess Bake Shop (Appetite by Random House), features a creamy buttermilk base topped with orange blossom-scented blackberries.
“Verrines are so cute and fun to make. And they travel really well because you can put lids on them,” she says. “You can use Mason jars and mix up the ideas of what goes in there.”
BLACKBERRY GOAT CHEESE BLANCMANGE
Makes: 8 servings
2 tbsp ice water
1 1/2 tsp powdered gelatin
65 g (1/4 cup) whipping cream
110 g (1/2 cup + 1 tbsp) sugar
1/2 vanilla bean, sliced open lengthwise
35 g (1/4 cup) soft goat cheese, crumbled
480 g (2 cups) buttermilk
65 g (1/4 cup) whipping cream
130 g (3/4 cup) fresh or frozen blackberries
1 tbsp icing sugar
3/4 tsp orange blossom water
Equipment: You will need 8 ramekins or small dessert bowls.
Procedure: Keep in mind that the blancmange will need to set for at least 4 hours before serving.
Make sure the water is ice cold. Put it in a small microwavable bowl, sprinkle in the gelatin, and stir to dissolve. Set aside at room temperature until firmly set, about 3 to 4 minutes.
In a small saucepan, place the first measure of the whipping cream and the sugar. Using the back of a knife, scrape the seeds out of the vanilla bean into the saucepan. Place over medium heat, whisking constantly, until the sugar is dissolved.
Turn the heat down to low and whisk in the goat cheese until melted. Remove from heat. Melt the set gelatin in the microwave for 1 minute or until completely melted. Whisk it into the goat cheese mixture, and allow to cool for 5 minutes. Stir in the buttermilk and set aside.
Using a whisk or a hand mixer, whip the second measure of whipping cream until soft peaks form. Be careful not to over-whip the cream, or your blancmange may turn out lumpy.
Using a spatula, gently fold the whipped cream into the goat cheese mixture.
Pour into the ramekins, leaving a bit of space at the top for the blackberry topping. Refrigerate for 4 hours, or until set.
Put the blackberries in a small bowl and crush them with a fork. Stir in the icing sugar and orange blossom water. Cover and refrigerate until ready to serve.
Just before serving, spoon the blackberry mixture into each ramekin to completely cover the blancmange. If desired, garnish with a whole blackberry and a twist of orange zest.
Storage: Blancmange will keep in the refrigerator for up to three days.
Excerpted from Duchess Bake Shop: French-Inspired Recipes from our Bakery to Your Home by Giselle Courteau. Copyright © 2014 Duchess Bake Shop. Appetite by Random House® edition published 2017. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Source : http://ottawacitizen.com/life/food/cook-this-blackberry-goat-cheese-blancmange-an-elegant-individual-dessert-for-valentines-day/wcm/ee1d7204-a147-40e2-b500-54378effef9b