INGREDIENTS

• • • 1 cup sugar for the caramel
    • ¾ cup sugar for the bread pudding mixture
    • ½ cup cornstarch for the bread pudding mixture
    • 1 teaspoon lemon zest for the bread pudding mixture
    • 1 teaspoon cinnamon powder for the bread pudding mixture
    • ½ teaspoon nutmeg powder, for the bread pudding mixture
    • ¼ teaspoon clove powder, for the bread pudding mixture
    • 1 cup milk for the bread pudding mixture
    • 1 cup cream for the bread pudding mixture
    • 3 pieces egg for the bread pudding mixture
    • 4 pieces Granny Smith apple rinsed
    • ½ pieces baguette sliced
    • 1 clamshell Berries Paradise® blueberries
    • 1 clamshell Berries Paradise® Jumbo blueberries
    • Slices apple dried, thinly sliced, for garnish 2 de 2
    • Berries Paradise® blueberries for garnish
    • Berries Paradise® Jumbo blueberries for garnish
    • Almonds sliced, for garnish
    • Spearmint for garnish

DIRECTIONS

• Heat a clean and dry pot and dry granulated sugar over medium-low heat. Stir by moving the whole pot (it is best not to use utensils for stirring) for about 8 minutes until a light golden color is obtained.
• Line a loaf pan with caramel and spread evenly on the bottom and sides until covered completely. Let cool at room temperature.
• In a bowl, mix raw sugar, cornstarch, lemon zest, cinnamon, nutmeg, and clove. Add milk, cream, and eggs and mix thoroughly.
• Peel apples and cut them into thin slices of 0.07-inch thickness. Use a mandoline slicer if available. Place apple slices in a bowl with water and lime juice until ready to use to keep them from turning brown.
• For assembling the bread pudding: Place a layer of apple slices at the bottom of the caramel-lined pan. Place a layer of bread on top. Do not leave any empty spaces between the apple slices and overlap them a bit. Repeat the layers until the pan is 1/3 full.
• Place a layer of Berries Paradise® blueberries and Berries Paradise® Jumbo blueberries on top.
• Repeat apple and bread slices layers until the second third of the pan is full. Place another layer of Berries Paradise® blueberries and Berries Paradise® Jumbo blueberries on top. Place more apple and bread slices layers on top. Set aside.
• Pour the egg mixture into the pan.
• Bake for 50 minutes at 356 °F.
• Remove from the oven and let cool at room temperature before unmolding.
• Serve blueberry apple bread pudding on a plate, sprinkle a bit of icing sugar on top, and garnish with thinly sliced dried apples, Berries Paradise® blueberries, Berries Paradise® Jumbo blueberries, and spearmint leaves.

INGREDIENTS

• • • 1 cup whipping cream, hot, for the mousse
    • 2 cups semisweet chocolate, cut into small chunks, for the mousse
    • 2 packages Berries Paradise® raspberries, 5.9 oz each
    • ¼ cup lime juice, for the raspberries
    • ¼ cup sugar, for the raspberries
    • 1 ¾ cups water, for the raspberries
    • 0.9 oz unflavored gelatin powder, hydrated and melted, 4 envelopes with 0.2 oz each
    • lime zest, for garnish
    • Berries Paradise® raspberries, for garnish

DIRECTIONS

• For the mousse: In a bowl, mix hot whipping cream and chopped chocolate with a silicone spatula until a smooth mixture is obtained. Use a hand mixer with a balloon whisk attachment to incorporate air into the preparation and to double its size until a thick consistency is obtained.
• Line the bottom part of an 8-inch cake ring with plastic wrap to make a base. Place pieces of acetate around the inside of the cake ring covering up to 1.9 inches high. Pour chocolate mousse into the mold up to half capacity. Flatten with a spoon or spatula until a smooth surface is obtained. Refrigerate.
• Meanwhile, prepare the raspberry mixture. Combine the 2 packages of Berries Paradise® raspberries, lime juice, sugar, and water in a blender and blend at high speed. Once incorporated, lower speed, uncover, pour melted unflavored gelatin, and blend until incorporated.
• Remove mousse from the fridge. Gently pour raspberry mixture on top through a fine-mesh sieve. Refrigerate until the top layer solidifies.
• Unmold chocolate raspberry mousse on a plate garnished with lime zest and Berries Paradise® raspberries around the top border.