It is hard to believe that it is already the second week of April, and Easter is just arond the corner. Springtime in Colorado is a unique experience, you can ski in the morning and golf in the afternoon.
Two days ago the temperature was 24 degrees C/ 74 degrees F, today it is 8 degrees C/ 45 degrees F. I feel teased, I can work in my garden on Tuesday, but need my winter jacket on Wednesday. I feel the same way about the produce, fresh berries are available one day and not the next.
I so desperately wanted to design a wonderful Easter pastry that not only embraced spring, but would also be perfect for the dessert table. A dessert to entice the senses while screaming, "Spring has sprung!"
As I was pondering the perfect pâtisserie to represent Easter and early Spring, I looked out my front window and realized my tulips were in bloom. I had planted these beautiful fire tulips mixed with assorted flowers. Tulips exemplify early spring, as they are one of first flowers to bloom, and as I looked upon the radiance of my first bloom springtime flowers I knew exactly what type of pastry would embody early spring and Easter: A Vanillia Bavarois White Chocolate Berry Charlotte Mousse shaped like a flower.
Easter Ivory Berry Charlotte
Charlotte Berry Vanille:
Berry Coulis:
110 grams/ 1/2-cup white current purée
110 grams/ 1/2-cup strawberry purée
110 gram/ 1/2-cup raspberry p purée
14 grams gelatin sheets/ 7 sheets
50 grams sugar/ 1/4 cup
- In a heavy bottom saucepan heat the purées and sugar to 50 degrees C/ 125 degrees F. Remove from heat, and whisk in the gelatin. Pour the coulis into small charlotte molds, ¼ of the way.
- Freeze.
Berry chocolate Mousse:
25 grams/1/8-cup cream
25 grams/ 1/8-cup crème frâiche
50 grams/ 2-Tablespoons glucose
25 grams/ 2-Tablespoons white berry purée
Article comments
1 - Maureen
Oh my these look wonderful but where does one find white currants? I've never seen any in Australia. Lovely photos.