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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Berries Paradise Sea Bass

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

• Clean vegetables.
• Clean the fish and divide into 4 portions. Season with salt, pepper, and ground cumin,
then place aside.

FOR THE DRESSING 
Blend 5oz of raspberries, 5oz of blueberries, 5oz of blackberries, 2 habanero chilli peppers, purple onion, garlic, and vegetable oil.

After blending, strain, and heat in a pan over medium-low heat. Season with salt, pepper, and a bit of sugar to balance out the sourness.

FOR THE FISH 
• Fry the fish
• Coat in the dressing previously prepared.
• Serve hot and garnish with berries.

By: Chef Humberto Verdia Rodriguez

 

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