Friday, June 23, 2017

Whipped Cream Sunset

This dessert is inspired by a Lemon Curd dessert served at the place I work at, Sunbird Kitchen in Orleans, MA. The plating is different (Sunbird serves theirs on a flat plate instead of a bowl), and whipped cream in my dish replaces the lemon curd base in theirs. The ingredient pairings are all Sunbird-inspired though. Mixed in with the whipped cream are fresh and melted frozen blueberries. I melted the frozen blueberries mainly so I could get the juice, but it also adds a fun temperature contrast. Sprinkled on top of those are crumbled lemon wafer cookies. The dish is garnished with fresh lemon zest and thyme (Sunbird uses thyme oil in their dessert). Next time I would also sprinkle coarse sea salt on top to liven it up. I finished the dish by wedging a whole lemon cookie on the side of the bowl. I learned that it's important to add the whole cookie last, or else it will soak up the blueberry juice and turn soggy and blue. Soggy and blue isn't great for initial presentation, but once the dish is served it's fun to eat the cookie last because as the cookie soaks up the juice, it looks like a sun setting over water. 

Serve with a spoon and enjoy with a "Pocket Full of Sunshine." 

Whipped Cream Sunset

  • 4-5 heaping tbsp of homemade whipped cream (heavy whipping cream, vanilla and cane sugar to taste) 
  • Handful of fresh blueberries
  • Handful of frozen blueberries (melted in microwave for 40 seconds)
  • 3-4 lemon wafer cookies (2-3 crumbled, 1 whole)
  • Lemon zest
  • Fresh thyme

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