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Silky Smooth Chocolate Ganache Tart

Silky Smooth Chocolate Ganache Tart! Bet you can’t stop at one slice!

Super simple and delicious, I am sharing the recipe below. Enjoy it for New Year’s Eve, its rich and delicious and can be made ahead with no fuss! Enjoy!😍

Remember to tag your recreations with my hashtag #hautesucre

Recipe:

Ingredients:

1 baked tart shell (recipes linked below)

Tart Recipe

Tart Recipe

1 1/2 cups valrhona 55% equatorial chocolate feves

1 1/4 cup heavy cream 35%

Pinch of fleur de sel

Pinch of ground vanilla bean

1/4 cup valrhonaDulcey chocolate feves

Directions:

  1. Bake tart shell and let it cool.
  2. Warm the cream in a heatproof bowl until just boiling, set aside and add the chocolate feves. Let stand for 3 minutes. Whisk to combine until silky and smooth.
  3. Pour into baked and cooled tart shell. Refrigerate for 4-6 hours until completely set.
  4. Melt 1/4 cup Valrhona Dulcey chocolate and put in a small parchment piping bag. Decorate the top of the set chocolate tart in a spiraling pattern.
  5. Let it set and slice into neat slices with a hot knife. *The tart will be soft centre set (not rock hard ganache – if that’s the texture you want, up the chocolate to cream ratio by 1/4 cup) Enjoy!

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Maple Mousse Verrines with Maple Hazelnut Crunch

Happy December! We’re in the last days of the year and unveiling our final PC Black Label Collection box. Let’s take a closer look at these wonderful products and what we will be using to make our holiday recipe this month!

PC Black Label Pure Maple Syrup

100% pure and crafted in the Beauce-Frontenac region of Quebec, this lusciously sweet Pure Maple Syrup is harvested late in the season for a heightened and deeply rich maple flavour and naturally dark colour.

PC Black Label Butternut Squash Pasta Sauce

Imported from Italy where it’s prepared in small batches, this delicious Butternut Squash pasta sauce is excellent with pasta, chicken, roasted vegetables and as a sauce for pizza.

PC Black Label Kaffir Lime Leaves Herb

Imported from Thailand, these Kaffir Lime Leaves impart a fragrant, citrus bouquet to your Thai, Malaysian and Indonesian curries, stir-fries and soups.

I opted to go with the PC Black Label Pure Maple Syrup this month to make Maple Mousse Verrine cups. Perfect for the holiday season and easy entertaining, they’re decadent and delicious and will have your guests asking for seconds! Simple ingredients bring this beautiful dessert together in no time and can be prepared ahead of time without the fuss!

This PC Black Label Pure Maple Syrup is rich and decadent and we’ve been enjoying it in these Maple Mousse Verrines as well as on pancakes, waffles, oatmeal (yum!) ice cream and even in my morning coffee.

I hope you’ll try out my new recipe this month and let me know what you think in the comments section below or on my social media channels using my hashtag #hautesucre.

Whether you’re a home chef or an aspiring foodie, the PC Black Label Collection makes it easy to unleash your culinary curiosity and get creative. Discover the entire collection and be inspired to #PlayWithYourFood at pc.ca/blacklabel.

Maple Mousse Verrines Recipe

Ingredients:

1/4 cup cream cheese

1 1/2 cups 35% heavy whipping cream

1 tablespoons raw sugar

2 tablespoons maple syrup

Pinch of sea salt

1/2 teaspoon PC Black Label Madagascar Bourbon Vanilla Bean

4-6 Mini dessert glasses

Maple Hazelnut Crunch (recipe below)

Directions:

1. In a large stand mixer fitted with the whisk attachment, whisk the chilled whipping cream on medium high until soft peaks form.

2. Add the raw sugar and cream cheese and whisk on highest setting for 2 minutes until the mixture is smooth.

3. Add the salt, vanilla bean, maple syrup and a 1/4 cup of the maple Hazelnut crunch. Whisk on high for 2 minutes.

4. Transfer the mixture to a piping bag fitted with a mid size nozzle.

5. Pipe the mixture into 4-6 small glass cups (approx 125ml) leaving 2 inch from the top.

6. Refrigerate the Maple Mousse Verrines until well chilled, approx 1-2 hours.

7. Garnish with the remaining Maple Hazelnut Crunch pieces just before serving. Enjoy!

Maple Hazelnut Crunch Recipe

Ingredients:

1/2 cup maple syrup

1/4 cup hazelnuts, crushed into halves

Directions:

1. Over high heat bring a small pot of maple syrup to a boil.

2. Once it starts to bubble and foam, add the hazelnuts and stir for 1 minute.

3. Once the mixture coats the back of a spoon, pour it on a parchment lined sheet and spread out (approx 3-5 minutes on medium-high heat).

4. Allow it to cool completely and crack into small pieces with your hand or with the back of a large spoon.

5. Set aside to garnish

(This post is sponsored by President’s Choice. I used their PC Black Label Pure Maple Syrup to make these decadent Maple Mousse Verrines).

Cranberry Vanilla Bean Scones

We’re back with another exciting month of delicious President’s Choice PC Black Label Collection products.  Let’s take a closer look at this month’s box.

 

PC BLACK LABEL PURE PEPPERMINT EXTRACT

A must-have during the holiday season and colder weather months, add a drop or two of this refreshing pure peppermint extract to hot chocolate, cappuccino, cookies, candies, icings, and sweetened whipped cream. It’s also great massaged onto your temples to relieve a headache!

PC BLACK LABEL FIG CABERNET WINE JELLY

This sweet wine jelly is infused with ripe, sweet figs and dry, full-bodied Cabernet Sauvignon, a red wine with rich black currant and dark cherry notes. It’s the perfect pairing this holiday season, whether it’s a part of an appetizer cheese tray or brushed onto a plum or pear tart for dessert.

PC BLACK LABEL MADAGASCAR BOURBON VANILLA BEAN

Known for its superior quality, the Madagascar-Bourbon vanilla bean is the most popular of all the vanilla varieties. It is highly fragrant, with desirable thin, oil-rich skin, and has sweet, smooth flavours and aromas.

I have had a chance to try these products in various recipes and I must say that my favourite item this month has been the PC Black Label Madagascar Bourbon Vanilla Bean. 20181103101116_img_1556.jpg As a Pastry Chef, this is a highly coveted item that I love to work with and always reach for before using any extracts. The flavour is rich and shines in any sweet or savory dish that it is used in. For this month, I decided to showcase my love for cranberries and vanilla bean in the form of scones. I love this time of year with the fresh cranberries and the holiday season fast approaching, these are perfect to make for a weekend brunch.  They are sure to please everyone.  If you’re not a fan of cranberries, you can swap them out for blueberries or raspberries. I’m excited to be hosting a giveaway for next month’s PC Black Label Collection Black Box on my Instagram feed.  Read on for more information and how to enter below.  Good Luck! I hope you’ll enjoy the recipe and it becomes your favourite go-to breakfast dessert.  I would love to see your recreations using the hashtag, #hautesucre on your social media channels. Whether you’re a home chef or an aspiring foodie, the PC Black Label Collection makes it easy to unleash your culinary curiosity and get creative. Discover the entire collection and be inspired to #PlayWithYourFood at pc.ca/blacklabel.

*PC Black Label Collection December Black Box Instagram Giveaway*

Giveaway details will be posted on my Instagram account @hautesucre. Head on over to find the post of this Cranberry Vanilla Bean Scones Recipe to enter via the Instagram comments. Giveaway Rules:

  • The giveaway will be open for entries on Instagram from Monday November 26th, 2018 to Wednesday November 28, 2018 9:00PM EST.  Please follow the instructions in the Instagram post to enter.
  • The winner will be chosen randomly on the morning of Thursday November 29, 2018 and contacted via Instagram direct message.
  • The giveaway is open to residents of Canada only.

Cranberry Vanilla Bean Scones Recipe

Ingredients:

2 3/4 cups all-purpose flour

3/4 cup granulated sugar

1 cup buttermilk

1 PC BLACK LABEL MADAGASCAR BOURBON VANILLA BEAN

1 tbsp baking powder

1/4 tsp baking soda

¼ tsp fleur de sel (sea salt)

1/2 cup cold PC BLACK LABEL NORMANDY STYLE UNSALTED CULTURED BUTTER cut into cubes

1 cup fresh or frozen cranberries

orange zest (from 1 orange)

Topping:

2 tsp cream

2 tsp raw sugar

Finishing:

½ cup white chocolate, melted

Instructions:

Preheat oven to 425°F. Line 2 large baking sheets with parchment paper and set aside.

For the Scones:
  1. Using a sharp paring knife, slice the vanilla bean lengthwise from tip to end. Use the back of the knife to scrape out the vanilla beans. *The vanilla bean pod can be reused and added to your sugar container to make vanilla scented sugar.
  2. In a large bowl, combine 2-3/4 cups flour, vanilla bean, sugar, baking powder, baking soda, orange zest and salt.
  3. Cut in butter until mixture is crumbly and pea sized, do not overmix.
  4. Pour in the buttermilk and cranberries and stir with a fork until a soft, sticky dough forms. Turn out onto a floured surface and, with floured hands, gently knead and shape the dough, adding more flour to prevent sticking as necessary until dough comes together.
  5. Pat out to a 9-inch (23 cm) circle or square as shown and cut into 12 wedges. Place on prepared baking sheet, at least 1-inch (2.5 cm) apart.
Topping:
  1. Brush tops of scones with heavy cream and sprinkle with raw sugar.
  2. Bake for 15 to 20 min, until puffed and golden.
  3. Let cool for at least 20 min on a wire rack.
  4. Melt the white chocolate in a heat proof bowl for 45-60 seconds on high in the microwave.
  5. Using the tines of a fork or the back of a spoon, drizzle the white chocolate over top of the scones. Let it set for a few minutes until the chocolate sets and is no longer runny. Enjoy!

(This post is sponsored by President’s Choice. I used their to PC Black Label Madagascar Bourbon Vanilla Bean to make these scrumptious Cranberry Vanilla Bean Scones).

White Truffle Pizza (Pizza Bianca)

We’re back with another exciting month of delicious President’s Choice PC Black Label Collection products. Let’s take a closer look at this month’s box.

PC Black Label White Truffle Oil: 
Deep, complex, earthy, and with tantalizing aromas, the prized and renowned flavour of white truffles is blended with sunflower and extra virgin olive oils to create an enticing gourmet infusion. Drizzle a few drops to enhance flavours of roast chicken, grilled fish, sautéed mushrooms and omelettes.

PC Black Label Smoked Paprika Spice:
Popular in authentic Spanish dishes and in recipes from surrounding regions of the Mediterranean, use our aromatic and distinctively tasting sweet-bitter spice to add wood-smoked red pepper flavours and aromas to everything from eggs to meat, and fish to vegetables.

PC Black Label Nero Di Seppia Conchiglie Pasta:
Authentically made from durum wheat semolina and natural spring water, along with an infusion of traditionally Italian cuttlefish ink and a touch of lemon, our dramatically coloured shell-shaped pasta has a lovely, delicate flavour that pairs well with sautéed seafood tossed in creamy or tomato-based sauces. Imported from Italy.

I have had a chance to try these products in various recipes and I must say that my favourite item this month has been the PC Black Label White Truffle Oil.  It has such a delicate flavour that immediately I thought of making pizza bianca so that the flavours would really shine through and be enhanced with equally delicious ingredients.

And who can resist pizza?  I for one, cannot. I could eat pizza everyday – for breakfast, lunch or dinner.  This twist on a classic pizza is comprised with a few key ingredients such as comte cheese, thinly sliced potatoes, mushrooms, onions, and herbs.  Topped with this lovely White Truffle Oil, the pizza just melts in your mouth!

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I make this on fresh, no knead pizza dough which I have linked the recipe to below,  but it can be made on any store bought pizza dough as well if you’re short on time. This meal is perfect for a romantic date night meal if you want to impress your loved one, or can be easy,  nutritious and simple enough to make on a busy weeknight.

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I hope you’ll give it a try and be sure to leave me a comment below if you make it, I would love to hear from you.  You can also use my hashtag, #hautesucre on social media channels. Happy cooking!

Whether you’re a home chef or an aspiring foodie, the PC Black Label Collection makes it easy to unleash your culinary curiosity and get creative. Discover the entire collection and be inspired to #PlayWithYourFood at pc.ca/blacklabel. Be sure to stay tuned as I will be doing another giveaway next month!

(This post is sponsored by President’s Choice. I used their PC Black Label White Truffle Oil to make this delicious White Truffle Pizza.)

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White Truffle Pizza Recipe

(makes 1 small 8″ inch pizza, recipe can be doubled for a larger pizza or 2 smaller ones)

Ingredients:

Homemade Pizza dough (or your favourite store bought)

2 Tblsp PC Black Label White Truffle Oil
3 small mushrooms, thinly sliced
1 medium potato, thinly sliced with a mandolin (+ 2 cups of water)
1 small onion, thinly sliced
1/2 cup comté cheese, shredded or sliced
Dried Shallots (optional)
Dried herbs (oregano, basil, parsley)
Olive oil
Sea salt
Fresh cracked pepper
PC Black Label Peperoncini

 

Directions:

Preheat oven to 425F. Line a round baking sheet with a sheet of parchment.

  1. Cook potatoes in a large microwave safe container with 2 cups of water for 4-6 min on high power in microwave. Drain water and let cool completely.
  2. Roll out pizza dough on a lightly floured surface into a 8″ round and transfer to parchment lined baking sheet.  Brush the base with truffle oil.
  3. Sprinkle dried shallots and dried herbs
  4. Layer the potato and mushroom slices overtop, alternating in a fan shape pattern
  5. Add sliced onions and sprinkle with salt and pepper generously. Sprinkle the comte cheese over top.
  6. Drizzle the top with olive oil and bake for 20 min at 425°f
  7. Remove and let cool for a few minutes.  Drizzle with chili oil if desired.  Slice and serve. Enjoy!

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Nectarine Cake Recipe

Buttery Nectarine Cake🍑 I’ve made this cake 3 times this past week – it’s that good and you need to make it while it’s still nectarine and peach season!

It’s the perfect summertime coffee cake to serve last minute or for a bbq. It takes no time at all to prepare and you can mix it all in one bowl.

If you try my recipe, please hashtag it #hautesucre on Instagram so that I can see and share it.

Enjoy this lovely cake, I’m off to bake another one. Happy baking!😊

Nectarine Cake Recipe

Serves 8

Ingredients:

1/2 cup softened butter

1 1/4 cup sugar

1/4 cup olive oil

2 large free range eggs

3/4 cup full fat sour cream

1/2 tsp ground vanilla bean

1/4 tsp sea salt

1 3/4 cup all purpose flour

1 tsp baking powder

2 nectarines, sliced

1/4 cup sliced almonds

Directions:

Line a 9″ cake pan with butter and a parchment round.

1. In a large bowl, combine the softened butter and olive oil and whisk until light and fluffy.

2. Add the sugar and whisk for 2 minutes.

3. Add the eggs and continue to whisk until the batter has almost doubled in volume.

4. Add the sour cream, ground vanilla bean, and sea salt and gently whisk to combine.

5. Sprinkle the flour and baking powder over the batter and gently fold.

6. Pour the batter in gently and smooth the top with an offset spatula.

7. Layer the nectarine slices over top in a fanned pattern and sprinkle the sliced almonds over top.

8. Bake at 370°F for 35-40 min or until centre cooked through.

9. Let it cool on a rack before removing. Dust with icing sugar and serve.

Roasted Cherry Tomato Tart with Asparagus and Greek Feta

Summertime cuisine always reminds me of easy and quick dinners and eating alfresco on the patio, enjoying the outdoors.  How about you?  Do you enjoy cooking in the summer or grilling every meal outdoors?  I must admit that I still look to cook no matter the heat but my focus shifts to meals that can be easily eaten outdoors and are more portable.  Foods that complement a big summer salad and other grilled sides.
Fresh asparagus, tomatoes, and all the summer fruit, I love eating, cooking, and baking with it all!
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I was in for a real treat this month with a beautiful selection of products from Italy and from Indonesia.  I love that every month I get to go on a culinary world tour and try a new condiment or cuisine staple.  It makes cooking all that more exciting and gives new meaning to #PlayWithYourFood with the PC Black Label Collection!  Let’s explore this month’s box:
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Milled specially for pasta dough, this “00” flour is the finest grade of flour cold-milled in Italy. With a silky soft texture, it’s perfect for creating traditional fresh pasta and gnocchi dishes for a taste of Italy from your very own kitchen.

Commonly used in Balinese cuisine, this intensely flavourful sambal matah is a sweet chili condiment made with cherry peppers, shallots, garlic and lemongrass. Excellent in curries, it also lends rich, spicy flavour to coconut rice and grilled fish. Imported from Indonesia.

PC Roasted Cherry Tomatoes:

When sweet Italian-grown cherry tomatoes are slow-roasted in the oven for eight hours, the bright juices concentrate into deep, rich savoury flavours. Bottled in extra virgin olive oil and sunflower oil with garlic oregano and basil, these roasted cherry tomatoes make a mouthwatering addition to pizzas, salads, panini sandwiches or antipasti platters.
Eating seasonal produce is easy to do in Canada and we are spoiled with such beautiful produce in the summer months that is grown right here in our backyards, and what

better than to pair in-season asparagus with this month’s PC Roasted Cherry Tomatoes .

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This is an easy summer tart that truly shows off beautiful produce and it’s the perfect meal.  I have paired the PC Roasted Cherry Tomatoes with creamy Greek feta cheese, crisp asparagus and fresh oregano and thyme all nestled into a buttery puff pastry tart.  I encourage you to play with your food and experiment in the kitchen with these wonderful products.

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I hope you enjoy the recipe and as always, I would love to see your recreations. Simply hashtag your creations #hautesucre on social media channels.

Whether you’re a home chef or an aspiring foodie, the PC Black Label Collection makes it easy to unleash your culinary curiosity and get creative. Discover the entire collection and be inspired to #PlayWithYourFood at pc.ca/blacklabel.

(This post is sponsored by President’s Choice. I used their to PC Roasted Cherry Tomatoes to make this beautiful Roasted Cherry Tomato Tart.)

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Roasted Cherry Tomato Tart with Asparagus and Greek Feta Recipe20180607154231_IMG_6811

Ingredients:

 1 sheet PC Butter Puff Pastry
1 bunch asparagus, trimmed and thinly sliced
1 cup goat/sheep’s feta PC Goat’s Milk Feta Cheese
1/2 cup PC Roasted Cherry Tomatoes
1/2 cup heavy cream
1 large organic egg
2 garlic cloves, minced
Kosher salt
Fresh cracked pepper
Fresh oregano
Fresh thyme

Directions:

Preheat oven to 450°F

1. Line an 8″ pie tray or tart ring with the puff pastry sheet, trim the edges to fit. Reserve the excess dough for a braided crust, if desired.

2. Layer the thinly sliced asparagus into the base of the tart.  Sprinkle over the feta cheese.

3. Arrange the roasted cherry tomatoes over top and drizzle 1 tblsp if the reserved oil from the jar over top.

4. Sprinkle fresh oregano and thyme leaves over the tart. Refrigerate for 15 minutes.

5. In a small bowl, whisk the cream, egg, garlic cloves, salt and pepper.

6. Remove the tart and pour over the whisked cream mixture.

7. Transfer to a preheated oven 450°F and bake for 30 minutes until the pastry is cooked through. Let it rest for 10 minutes before cutting.

8. Serve with a side salad. Enjoy!

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Pistachio & Rhubarb Kulfi

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Kulfi is a popular frozen dairy dessert from the Indian Subcontinent, often described as traditional Indian ice cream. It is one of my favourites and evokes delicious memories of hot summers with my siblings and cousins, playing outside in the hot sun and eating cold kulfis, dribbling down our chins with happy grins.

These coveted treats were also the dessert highlight to many family dinners we attended, hoping there would be kulfi with falooda to finish off the meal. It was the perfect sweet combination of sickly sweet with the cool of the pistachio and almond cream, the essence of rose and beautiful saffron threads.

Perhaps this is where my love of desserts first started as a young child and fast forward to today, mixing cultures and recreating desserts with a French twist. Who can resist playing with their food, especially when it comes to ice cream!

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I’ve always loved rhubarb and worked with it quite a bit in Paris and it just felt like a natural fit to pair it with this decadent PC Black Label Pistachio Ice Cream.  It also ties in perfectly with Spring right now as I love to make desserts with available, in-season produce.  It’s the perfect time to make this dessert, especially if you can get your hands on fresh rhubarb stalks this time of year. So come on, let’s play…

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When I opened up this month’s PC Black Label Box I was delighted to see a selection of wonderful products.

 

PC Black Label Pistachio Ice Cream is an artisanal-style ice cream made with whole cream, sugar, egg yolks and pistachio paste that leaves a rich, velvety and luxurious melt-in-your-mouth experience. I was immediately drawn to this and all I could think of was kulfi and what to pair this with to make an outstanding dessert.

PC Black Label Rooibos Tea with Chai Spices is exotic with delicate notes of ginger, cinnamon, cloves and cardamom. It’s a relaxing tea that I have enjoyed both hot and cold.  It also makes a great iced tea!

PC Gorgonzola Dolce is a sweet and creamy cheese that is a milder blue cheese that makes a great addition to any cheese board for the blue cheese lovers or melted over a hot, sizzling steak this summer!

Whether you’re a home chef or an aspiring foodie, the PC Black Label Collection makes it easy to unleash your culinary curiosity and get creative. Discover the entire collection and be inspired to #PlayWithYourFood at pc.ca/blacklabel.

I hope you’ll enjoy the recipe and it becomes your favourite go-to dessert.  I would love to see your recreations using the hashtag, #hautesucre on your social media channels.

I’m excited to be hosting a giveaway for next month’s PC Black Label Collection Black Box on my Instagram feed.  Read on for more information and how to enter below.  Good Luck!

*PC Black Label Collection June Black Box Instagram Giveaway*

Giveaway details will be posted on my Instagram account @hautesucre. Head on over to find the post of this Pistachio & Rhubarb Kulfi to enter via the Instagram comments.

Giveaway Rules:

  • The giveaway will be open for entries on Instagram from Monday May 21, 2018 to Thursday May 24, 2018 11:59PM EST.  Please follow the instructions in the Instagram post to enter.
  • The winner will be chosen randomly on the morning of Friday May 25, 2018 and contacted via Instagram direct message.
  • The giveaway is open to residents of Canada only.

 

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Pistachio & Rhubarb Kulfi Recipe

Makes 6-8 servings

500 mL PC BLACK LABEL PISTACHIO ICE CREAM
2 cups Rhubarb Compote (see recipe below)
1/2 cup sliced pistachios, PC Salted, Dry Roasted California Pistachios
1/4 cup sliced almonds
1 tsp (divided) PC BLACK LABEL SAFFRON THREADS SPICE
1/2 tsp cardamom powder (optional)
6-8 small glass dessert bowls

Rhubarb Compote

Makes 2 cups

4-5 stalks of rhubarb, washed, trimmed, chopped
1 cup sugar
1/8 cup water
pinch of salt
1/8 tsp ground cinnamon
1/2 tsp ground vanilla bean

  1. In a small saucepan, add the rhubarb, sugar, water, salt, ground cinnamon and vanilla bean.
  2. Mix to combine and cook on medium low for approximately 20 minutes, until it has reduced and slightly thickened.
  3. Transfer to a heatproof dish and allow it to come to room temperature.  Refrigerate until ready to use.
  4. Great on ice creams, crepes, waffles and pancakes. Enjoy!

Pistachio & Rhubarb Kulfi

Assembly:

  1. Spoon 2-3 tablespoons of the rhubarb compote mixture into the base of each bowl and sprinkle a few almonds and pistachios over top.
  2. Scoop the ice cream into each bowl and sprinkle with remaining almonds, pistachios, a few threads of saffron, and a pinch of cardamom powder.
  3. Let it sit for 5 minutes until the ice cream has slightly softened and serve. Enjoy!

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(This post is sponsored by President’s Choice. I used their PC Black Label Pistachio Ice Cream to to make this delicious Pistachio and Rhubarb Kulfi)

 

 

Orange Mousse Cups

These Orange Mousse Cups are the perfect dinner party dessert, yet perfect for a simple weeknight treat.  They are quick and easy to make, light and airy in texture, and refreshing.  You can easily make this ahead of time, with little or no fuss at all. All you need are simple and wholesome ingredients to turn into a magical dessert that your friends and family will love!

Orange mousse cups

I have made these Orange Mousse Cups with Tropicana Pure Premium Orange Juice to give it a nice refreshing taste that really complements this eggless mousse.  I love incorporating nutritious foods into my desserts, so it’s a great feeling knowing Tropicana Pure Premium Orange Juice provides the additional nutritional benefits.  The orange juice gives this mousse the rich and velvety orange flavour and gives off the impression that you spent hours to make it, when in fact it can be ready in under 30 minutes.

Orange mousse cups

I hope you’ll try out this recipe and if you do, please share them with me using my hashtag #hautesucre, I would love to see them. Make these for your next brunch or dinner party, they’re sure to become your new favourite mousse, get the recipe below. Enjoy!

 

Orange mousse cups

 

Orange Mousse Cups Recipe

Makes 4-6 servings

Ingredients:

1/2 cup Tropicana Pure Premium Orange Juice
2 tsp gelatin
1/3 cup sugar
1 1/2 cups 35% whipping cream, chilled
1/4 tsp ground vanilla bean

Fresh fruit for garnishing
4 small dessert cups or small glasses

Directions:

  1.  Place the Tropicana Pure Premium Orange Juice into a small heat proof bowl and sprinkle over the gelatin. Leave it for 5 minutes until it has bloomed.
  2. Microwave the orange juice and gelatin for 1 minute on high heat and stir until it has completely dissolved, set aside.
  3. In a large stand mixer, pour in the chilled whipping cream and ground vanilla beans, whisk on medium.  Pour in the sugar and whisk on high until soft peaks form.
  4. Chill the whipped cream in the refrigerator for 15 minutes.
  5. Prepare your mousse cups – glasses or small shot glasses.
  6. Return the bowl to the stand mixer and whisk on low, pouring in the orange gelatin mixture.  Increase the speed to high and whisk for 30 seconds until the mousse has combined – do not overmix.
  7. Spoon or pipe the mousse into prepared moussse cups and garnish with fresh fruit
  8. Refrigerate until ready to serve.

Enjoy!

Orange Acai Bowl

Acai bowls are a favourite here at our house.  It’s like eating ice cream for breakfast only healthier with the addition of wholesome fruits.  It’s one way to entice your kids to eat a healthy breakfast, chock full of vitamins and daily servings of fruit and vegetables.

Traditionally Acai bowls are prepared with blended acai fruit and bananas and topped with coconut, bananas and berries.  With the recent food trends all over the world, acai bowls have become highly popular and instagram worthy, and why not, these bowls are a healthy addiction to have.

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I have partnered with Tropicana Canada for this Orange Acai Bowl recipe using Tropicana Pure Premium® Orange Juice.  I love the hint of citrus in the smoothie bowl as it gives me that pick me up in the morning and it complements the berries so well.  They are a healthy breakfast option in our house as they’re easy to prepare and the kids love to add their own toppings.

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It is also an excellent addition to your brunch table if you’re having a lot of guests as it allows them to customize their bowls with the own toppings. I always like to set up a little buffet bar of the toppings and everyone can help themselves!  It’s a fun and entertaining way to serve breakfast!

Some of my favourite toppings include my homemade chocolate hazelnut granola , dried coconut, fresh berries, hemp hearts and sliced bananas.

I hope you’ll try them out and if you do, please share them with me using my hashtag #hautesucre, I would love to see them. Make these for your next brunch, they’re sure to become your new favourite, get the recipe below.

 

Orange Acai Bowl Recipe

(Makes 2 servings)

Ingredients:

1/2 cup Tropicana Pure Premium Orange Juice
2 tblsp maple syrup
1 packet of frozen acai
1 banana
1/2 cup frozen cherries or blueberries

Toppings:

sliced strawberries
granola cereal
mixed nuts
dried coconut
cocoa nibs

Directions:

Add all of the ingredients in a high speed blender and blend on the highest speed of your mixer until smooth.

Pour into a bowl and top with your favourite toppings. Serve immediately. Enjoy!

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Tofu Breakfast Tacos with Orange Slaw

Breakfast is one of my favourite meals of the day and I’m always excited to prepare new and healthy alternatives.

My take on healthy tacos for breakfast include pan fried chipotle spiced tofu with the most amazing orange cabbage slaw.  These are delicious and easy to whip up for a weekday breakfast and a real crowd-pleaser for those big weekend brunches.

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I have partnered with Tropicana Canada for this recipe using Tropicana Pure Premium® Orange Juice. I made the orange cabbage slaw with Tropicana Pure Premium Orange Juice.  It’s the perfect alternative to limes as it gives the tacos the sweetness that matches the spicy tofu perfectly.  It’s a match made in culinary heaven!

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Tropicana Pure Premium Orange Juice is always on my table for breakfast.  With no artificial sweeteners,  flavours or preservatives, I feel comfort in knowing that I am getting my additional vitamins (Vitamin C, Potassium and Folic Acid).  It is also becoming a favourite recipe add-in for me as it’s so versatile and I use it to bake and cook, too.

I hope you’ll try them out and if you do, please share them with me using my hashtag #hautesucre, I would love to see them. Make these for your next brunch, they’re sure to become your new favourite, get the recipe below.

Tofu Breakfast Tacos with Orange Slaw Recipe

Orange Cabbage Slaw:

2 cups sliced purple cabbage
1/4 cup Tropicana orange juice 1 tblsp raw sugar
1 tsp kosher salt

In a large bowl toss the ingredients to combined and set aside.

Chipotle Spiced Tofu:

350g ~ 1 package extra firm tofu, chopped
into small squares
2 tsp olive oil
1 tsp dried chipotle peppers
1/2 tsp red chili powder
1 tsp cumin seeds
1/4 tsp tumeric
1 tsp kosher salt
1/2 tsp ground black pepper
1 tblsp tomato paste

Garnishes :

Cilantro
Sliced avocados
Sour cream
Salsa

6-8 Corn Tortillas

 

Instructions:

  1. Preheat a large skillet and add the olive oil spices, and tomato paste.
  2. Cook for 2 minutes on med high until the cumin seeds start to sputter.
  3. Add the chopped tofu and warm through for about 10-15 minutes.
  4. Transfer to a bowl and garnish with sprigs of cilantro.
  5. Over a flame or in a skillet, warm up the corn tortillas and set aside.

Assembly:

  1. Place one tortilla on a plate and layer with the tofu mixture and top with the orange cabbage slaw.
  2. Add slices of avocado and dollops of sour cream.
  3. Serve immediately. Great to serve family style and everyone can help themselves.