Celebrate July 4th with Easy Berry Desserts
Posted in Exhibitions, The Edible Garden on July 1 2010, by Plant Talk
Oceana Pastry Chef Jansen Chan Shares Preview of 2 New Creations
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Jansen Chan is Executive Pastry Chef of Oceana in New York. He will give cooking demonstrations at The Edible Garden on Sunday, July 4. |
Summer is the toughest time for any pastry chef. The abundance of great seasonal produce to put on the menu is too overwhelming. Whether it’s cherries, peaches, strawberries, blueberries or melons, I love them all. When creating a new dish, I want to remain true to the fruit and allow its complexity to shine through—usually the produce is the star with delicious, supporting players to give contrast in texture and flavors.
For The Edible Garden this year, I have the honor of celebrating raspberries. I’ve created two dishes for the event, designed for the everyday home chef. I wanted to make easy dishes that people wouldn’t be intimidated by. I also wanted to make something that wasn’t too plain or boring.
I’m most excited by the Raspberry Yogurt Fool with Basil. A fool (besides the obvious) is simply a fruit puree folded with whipped cream. Here, I’ve lightened it with some Greek yogurt and sweetened it with just a touch of honey. The fresh basil brings freshness and relief from the natural tartness in the dishes. It’s the perfect, cool summer treat!
My other dish is pure indulgence: It’s an Upside-Down Raspberry Chocolate Cake. It’s exactly as it sounds—a moist, chocolate cake baked with a sticky, sweet, and tart raspberry topping. How could it go wrong?
Come to The Edible Garden Sunday to see Chef Jansen Chan prepare these desserts, so that you can make them at home.
