Berry Puffs With Orange Muscat Cream Recipes

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BERRY PUFF PANCAKE



Berry Puff Pancake image

Breakfast is my husband's favorite meal of the day. I use our homegrown blueberries in this sweet morning treat. -Cecilia Morgan, Milwaukie, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 6 servings.

Number Of Ingredients 12

1 tablespoon butter
3 large eggs
3/4 cup 2% milk
3/4 cup all-purpose flour
1/2 teaspoon salt
BERRY TOPPING:
1 cup fresh raspberries
1 cup fresh blueberries
1 cup sliced fresh strawberries
1/3 cup orange marmalade
2 tablespoons confectioners' sugar
Whipped cream, optional

Steps:

  • Place the butter in a 9-in. pie plate; place in a 400° oven for 4-5 minutes or until melted. Tilt pie plate to evenly coat bottom and sides with butter. , In a small bowl, whisk the eggs and milk. In another small bowl, combine the flour and salt; whisk in egg mixture until smooth. Pour batter into prepared pie plate. Bake until sides are crisp and golden brown, 15-20 minutes. , Meanwhile, in a large bowl, gently combine the berries and marmalade. Sprinkle pancake with confectioners' sugar; fill with berry mixture. Serve immediately. If desired, serve with whipped cream.

Nutrition Facts : Calories 215 calories, Fat 6g fat (3g saturated fat), Cholesterol 116mg cholesterol, Sodium 273mg sodium, Carbohydrate 36g carbohydrate (21g sugars, Fiber 3g fiber), Protein 6g protein.

BERRY PUFFS WITH ORANGE MUSCAT CREAM



Berry Puffs with Orange Muscat Cream image

Active time: 1 hr Start to finish: 2 1/4 hr

Yield Makes 6 servings

Number Of Ingredients 14

1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed
1 1/2 teaspoons cornstarch
2 tablespoons water
1/2 teaspoon fresh lemon juice
1/2 cup raspberries
1/2 cup blackberries
3 tablespoons sugar
2/3 cup Essencia or other orange Muscat dessert wine
6 tablespoons chilled heavy cream
1 tablespoon confectioners sugar
1/4 teaspoon finely grated fresh orange zest
1 cup raspberries
1 cup blackberries
Confectioners sugar for dusting

Steps:

  • Preheat oven to 425°F.
  • Unfold pastry sheet, then turn over (to prevent creases from splitting during baking). Cut 6 (4 1/2-inch) triangles from sheet with a long sharp knife and a ruler.
  • Arrange triangles on a greased baking sheet and lightly prick centers a few times with a fork. Bake in middle of oven until puffed and golden brown, 15 to 18 minutes. Transfer to a rack and cool.
  • Stir together cornstarch, water, and lemon juice in a small saucepan. Add berries and sugar and simmer over moderately high heat, stirring and breaking up berries, until thickened, 3 to 4 minutes. Force purée through a fine sieve into a bowl, pressing hard on solids, then cool purée at room temperature.
  • Boil wine in another small saucepan until reduced to about 1 tablespoon, 10 to 12 minutes, then cool.
  • Beat cream with confectioners sugar and zest in a bowl until it just holds stiff peaks. Fold wine into cream until just incorporated, then chill.
  • Split each pastry triangle in half horizontally and make a sandwich with about 1 1/2 tablespoons cream. Spread 1 teaspoon purée on top of each pastry, leaving a 1/4-inch border (there will be purée left over). Decoratively arrange some raspberries and blackberries on top and sift some confectioners sugar over berries.

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