GOLDEN VALLEY, Minn.-- The Minneapolis Dessert Examiner, Lisa Patrin, joined us this morning with her favorite Memorial Day dessert recipes.
For more information about Lisa and her articles, check out www.examiner.com/dessert-in-minneapolis/lisa-patrin.
Chocolate Dipped Mini Cream Puffs Topped with Cacao Nibs
one container of Delizza Patisserie Belgian Mini Cream Puffs (thirty count)
one seven ounce tub of Baker's dipping chocolate
1/4 cup chocolate covered cacao nibs
Directions:
Thaw cream puffs according to instructions on the package. Melt Baker's dipping chocolate in the microwave according to instructions, stir until smooth.
Dip the top half of each thawed cream puff into the melted chocolate; gently shake to remove excess and place on a decorative platter. Top each dipped cream puff with a single chocolate covered cacao nib. Allow to set for about 10 minutes before serving.
Grilled Pound Cake with Vanilla Bean Ice Cream and Blueberry Sauce
1 cup granulated sugar
2 tablespoons cornstarch
1 cup water
1 1/2 cups fresh blueberries, divided
10.75 ounce frozen All Butter Pound Cake from Sara Lee (thaw prior to grilling)
3 tablespoons unsalted butter, softened to spreading consistency
1 half gallon of vanilla bean ice cream
Directions:
Whisk together sugar and cornstarch in a medium sauce pan until well combined. Gradually add water. Crush 1/2 cup blueberries and add to the liquid sugar mixture. Stir until well incorporated. Bring to a gentle boil over med-high heat. Boil for 2-3 minutes or until mixture thickens slightly. Cool completely and stir in the remaining cup of fresh blueberries. Set aside.
Using a serrated knife cut pound cake into ten approximately 1/2 inch slices. Butter both sides of each slice and place on a grill heated to a medium high temperature or use a grill pan on the stove top for a similar effect. I have tried both methods and they are equally good. Grill for 1-2 minutes per side until lines appear and the pound cake becomes golden in appearance. Remove from heat. Cool completely.
Set one or two slices of grilled pound cake on a decorative plate. Top with a large scoop of vanilla ice cream and ladle the blueberry sauce over the top. Serve immediately.
Additional suggestions: Top grilled pound cake with coffee flavored ice cream and chocolate sauce or try it with strawberries and whipped cream for an upscale version of strawberry shortcake.