Cooking Instructions
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Step 1
To make vanilla cream, bring
Heavy Cream (240 mL)
,
Milk (120 mL)
,
Honey (20 g)
, and
Vanilla Extract (1 dash)
to a simmer. Mix
Corn Starch (2 g)
and
Water (10 mL)
to make a cornstarch slurry, add to mixture. Simmer a few seconds, remove from heat, check and adjust taste and texture, let cool to room temperature.
Step 2
Cut
Angel Food Cake (1)
into 3 rings.
Step 3
Divide 2 cups of vanilla cream between the bottom-two of the rings, re-assemble the cake.
Step 4
Melt
Butter (1 stick)
add washed and dried
Fresh Blueberries (600 g)
, when simmering, add
Corn Starch (2 g)
and
Water (10 mL)
mixed to make a cornstarch slurry, simmer a few more seconds, remove from heat.
Step 5
Add
Honey (65 g)
,
Vanilla Extract (1 dash)
and the juice from
Lemon (1)
, stir to mix, check and adjust seasoning, then let cool to room temperature.
Step 6
Fill the hole in the center of the cake with blue berry compote. If you value “Yummy” and abundance over beauty, pour more blueberries around the cake. Decorate with pomegranate seeds and a small bouquet of flowers.
