BLUEBERRY APPLE BREAD PUDDING

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.

Presentation: 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.

Tips:Press the layers tightly as you arrange them so the bread pudding has the proper shape and texture. Rest the loaf pan on a baking sheet to catch any juice.

 

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Chocolate Raspberry Mousse

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.

Presentation: Unmold chocolate raspberry mousse and garnish with lime zest and Berries Paradise® raspberries.

Tips: For a creamier and glossier mousse, add one tablespoon of softened butter to the mousse mixture.

 

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Blueberries Atole

INGREDIENTS

      • 2 cups of Blueberries Berries Paradise
      • 2 tablespoons of corn starch
      • ½ cup of sugar
      • 1 pinch of baking soda
      • 2 cups of milk
      • 1 cup of water

DIRECTIONS

  • Place the blueberries and sugar in a saucepan and heat until the mixture starts to become a thick sauce. Put aside and let cool before blending.
  • In another saucepan, add the milk and baking soda and bring to a boil.
  • Blend the blueberries with ½ a cup of water until it becomes a thick puree, without any chunks or lumps to allow for a perfect integration with the milk. Add the mixture to the milk and combine well. Once again, bring this mixture to a boil.
  • Dissolve the corn starch well with the remainder of the water (1/2 a cup). This step is important in order to avoid lumps in the final step.
  • Combine the corn starch mixture to the atole, and continue heating a few more minutes until the drink thickens.
  • Serve hot!

 

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Berries crown

INGREDIENTS

      • 56 oz Flour
      • 11 oz Sugar
      • 2 tbsp Baking Powder
      • 3 tbsp Vegetable oil
      • 1 tbsp Baking Soda
      • 1 tbsp Vanilla
      • 6 Eggs
      • 1 tbsp Salt
      • 6 cup Eggs white
      • 2 cup Watter
      • 6 oz Raspberries Berries Paradise
      • 6 oz Blackberries Berries Paradise
      • 17 oz Blueberries Berries Paradise

DIRECTIONS

FOR THE BREAD:

  • Combine 50g of blueberries, 75gr of sugar, 1.5kg of flour, 10ml of oil, 6 eggs, 2gr baking soda, 4gr baking powder, 1gr of salt y 1 tsp of vanilla until the ingredients are well-mixed.  
  • Oil and flour a baking dish, and then pour the mixture. Bake at 356℉ for 20-25 minutes. 

FOR THE SIMPLE SYRUP:

  • Mix 50gr of sugar and 50ml of water until it has fully dissolved. Once fully dissolved, set aside. 

FOR THE MERINGUE:

  • Mix 200gr of sugar and the egg whites in a bowl with a hand mixer, and then cook in a water bath at 145° Farenheit. Beat until stiff peaks begin to form .  

FOR SERVING:

    •  Once the bread has chilledcut into doughnut shapes and drizzle with simple syrup
    •  Garnish with berries and meringueUsing a kitchen blowtorchtorch the meringue until lightly golden.

By: Chef Humberto Verdia Rodriguez

 

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Berry-Gin

INGREDIENTS

      •  ½ cup of sugar

      •  ½ cup of water

      • ½ cup of peaches in syrup

      • 1/3 cup of Berries Paradise raspberries

      • 10 tbsp of fresh thyme

      • 3 ½ cups of mineral water

      • 6 ½ tbsp of ginger

DIRECTIONS

  1. Make a syrup by adding raspberries and thyme
  2. Slice the peaches into quarts and marinate in the syrup.
  3. Using a mortar and pestlegrind the peachesraspberriesthyme, and syrup
  4. In a glassadd ½ oz of gin, the mixture, and mineral water.
  5. Garnish with thyme sprigs and raspberries

By: Chef Valeria Quezada

 

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Pork tenderloin medallions in berries marinade

INGREDIENTS

      • 4 Guajillo chilli pepper
      • 4 Chipotle chilli pepper
      • ⅓ cup Butter
      • 1 tbsp Sugar
      • 1 tbsp Vinegar
      • 12 oz Asparagus
      • 7 oz Potatoes
      • ½ cup Milk
      • 4 tbsp Salt
      • 1.7 oz Rosemary
      • 1.7 oz Thyme
      • 17 oz Pork tenderloin medallions
      • 2 tbsp Chicken Broth
      • 10 oz Raspberries Berries Paradise
      • 4 oz Blackberries Berries Paradise

DIRECTIONS

  1. In a saucepan combine the guajillo pepper with oil and chicken broth, and boil.
  2. In another saucepan, heat butter and berries until they release juices.
  3. Season the medallions.
  4. Blend the chilies with the berries, and add garlic, onion, and vinegar.
  5. Seal the medallions and add the marinade.
  6. Bake at 446°F for 20 minutes.
  7. Season and add salt to the asparagus.
  8. Serve.

By: Chef Valeria Quezada

 

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