Angel Food with Berry Coulis
Friday, March 7, 2014 at 11:52PM
Chef Lane in angel food with berries, angel food with cream, berry coulis, berry dessert, chef dessert, coulis, wild berry coulis

Today I received news that I have been honored by being named in Full Service Restaurant Magazine’s “40 Under 40-Rising Stars” (a link to the article will follow this recipe). I was so excited by this I decided to commemorate the day by writing my first post in almost two months! I have said many times in my recipe posts that I cannot bake to save my life, and of course the first time I was successful I was too stressed take pictures of the actual baking.  Luckily enough for you, you can buy angel food cake in any grocery store or bakery. My recipe is inspired by a dessert I had out with my girlfriend but I wanted to make it a bit different. I added this mixed berry coulis to add a bit of tartness to the already sweet and savory dish, and I didn’t even have to try to bake another piece!

 

Mixed Berry Coulis

3/4 Cup Water

1 Cup Sugar

½ Pint Blackberries½ Pint Blueberries 

½ Pint Raspberries

¼ Cup Gran Marnier

½ Tbsp Lemon Juice

 

1 Loaf Angel Food Cake

8oz Cream Cheese

1 Cups Confectioners’ Sugar

1 tsp Vanilla Extract

¼ cup Butter, Softened

Chopped Almonds (You can spice these up by buying candied or making your own sweet & salty ones)

 

Freeze the angel food cake over night.

In a medium pot heat the water and Gran Marnier with the sugar over medium heat and completely dissolve. Once sugar is completely dissolved add the berries and stir.

Continue to stir as the berries heat and break apart. Keep at a low boil for 20 minutes or until mixture has thickened slightly and berries have completely emulsified.

Immediately blend to break up all the berries. Immediately put through a fine mesh strainer or china cap sieve. Discard seeds and skin.

Place coulis in a steel bowl with another steel bowl filled with ice underneath it and place in the refrigerator.

 

With a mixer, whip the cream cheese, confectioners’ sugar, vanilla and butter until light and smooth. Set aside.

Take the angel food cake out of the freezer and slice into squares about ¼ inch thick. Spread a thin layer of your cream cheese icing on every other slice of cake, then fold the non-iced piece on top of the iced piece. Cut the square corner to corner to simulate the look of a grilled cheese. Optional  Step: Sprinkle the top of the cake evenly and then using a pastry torch evenly toast the top of the cake. Sprinkle the almonds around the cake. Drizzle the coulis around the cake or on top for that perfect complement to a delicious twist on a time honored tradition: Grilled Cheese. 

Link to the "40 Under 40-Rising Stars" In Full Service Restaurant (FSR) Magazine

Article originally appeared on Recipes taken from my little leather bound book. (http://www.leatherboundrecipes.com/).
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