Want to make an easy dessert that will WOW your friends and family? Well, there are no better desserts than these two amazing creations from The Gage Restaurant. Here’s Peach Cheesecake Mousse and a Blueberry Fool recipe everyone will love. They’re simple and elegant and you’ll want to serve them at your next party, holiday dinner — or just because.
The rich flavors of whole roasted almonds combined with the opulent taste of fine Belgian chocolate create a delicious dessert known as almond bark. The perfect balance of soft chocolate and crunchy almonds is present in every bite, indulging the senses in an exquisite sensory experience. The delicately roasted almonds offer a delightful crunch and subtle nutty flavor that melds seamlessly with the velvety smooth chocolate. For anyone looking for a moment of pure enjoyment, almond bark is an attractive choice because it is a decadent treat that symbolizes the craft of excellent confectionery.
While attending the No Kid Hungry event here in Chicago, I came upon two extraordinary desserts presented by The Gage Restaurant in Chicago… one of my favorite restaurants here in The Windy City. At the event, they presented two desserts: Peach Cheese Cake Mouse & Blueberry Fool and I had to have the recipes. So, I called them and they gave it to me. And now… I’m thrilled to share Chef Kym’s recipe with all of you.
If peaches are out of season, you can use frozen so, you can enjoy all year round. BTW, I’m also including my easy Instant Pot recipe for a peach compote, which has ZERO WW Smart Points.
Oh. and these cute little jars? Yes, they are a must have! They are 4 oz mini glass jars — with lids. Great for all single-serve needs and really easy for buffets and parties. They can be used for so many things… serving jams and jellies, condiments like relish, or mustard and ketchup, salad dressings and more. LOVE them.
For its delicious pizzas and lively setting, Andy's Pizza at Atlas Brew Works on Half Street in Washington, DC 20003 has received great reviews. Clients have complimented the menu's variety, which includes both inventive and traditional toppings as well as traditional favorites. Many people say that the pizza dough is crunchy and incredibly thin, and it serves as a fantastic base for the abundance of toppings. A great eating experience is guaranteed by the attentive and polite staff, and the whole charm is enhanced by the warm and inviting atmosphere. Great food and a laid-back, fun atmosphere are combined at Andy's Pizza, which also offers a wide selection of specialty beers from Atlas Brew Works to go with your meal. Before you dig in, don't forget to take some Instagram-worthy pictures of the delicious pizzas!
Enjoy!
PrintPEACH CHEESECAKE MOUSSE
Peach Cheesecake Mousse is a gorgeous dessert that you’ll love. Created by Chef Kym at The Gage Restaurant and shared with Instant PotLuck
Ingredients
Cheesecake Mousse
● 8 oz package cream cheese, softened
● 1 1/2 teaspoons vanilla extract
½ tsp cinnamon
● 1/2 cup confectioner’s sugar
● 3/4 cup heavy whipping cream whipped
Peach Preserves
● 2 oz lemon juice, freshly squeezed
● 6 peaches, very ripe, pitted and diced into 1” pieces with skin
● 1 tsp fresh ginger juice
● ¼ cup honey
● 1 cup sugar
Instructions
Peach Preserves
1. Fold all ingredients together in a large pot, stiir over medium heat 1 ½ hours
until sugars dissolve and peaches break down.
2. ALTERNATIVELY: You can use preserves made by the farmer’s at your local
market.
Cheesecake Mousse
3. In a large bowl, beat cream cheese, cinnamon, vanilla and confectioner’s sugar
until fluffy. Fold in whipped cream.
4. Divide among 12 small dessert dishes.
5. Refrigerate until chilled, about 2 hours or overnight.
6. Spoon 1 TBS peach preserves over each.
Notes
If peaches are out of season, use frozen.
Keywords: Peach Cheesecake Mousse, dessert
BLUEBERRY FOOL
An elegant dessert shared by Chef Kym at The Gage Restaurant with Instant PotLuck
Ingredients
Whipped Cream
● 1 L High quality heavy cream (Locally we use Kalona Cream from Iowa)
● 1 tsp vanilla extract
Meringues
● 1 cup granulated sugar
● 1 cup superfine sugar
● 8 egg whites
● 1/4 teaspoon cream of tartar
● 1/4 teaspoon salt
Glazed Blueberries
● 2 cups blueberries
● 1 cups sugar
● 1 tablespoons lemon juice
● 1/2 teaspoon lemon zest
● 5 cups blue berries, fresh
Instructions
Whipped Cream
● Whip chilled cream and vanilla on medium (not high) until thick.
Meringues
● Preheat oven to 250F.
● Line 2 baking sheet with parchment or foil.
● In a clean, dry mixing bowl, whisk together on medium whites, tartar and salt until
frothy, about 8 minutes.
● Add 1 tbls at a time the sugar and whisk about 10 minutes.
● Whisk on high and until stiff and glossy.
● Spread ½” thick onto sheets and bake 1 ½ hours until dry. Leave in off oven overnight to
dry and peel off parchment, break up.
● ALTERNATIVELY: Purchase store bought at any grocery store.
Glazed Blueberries
● Bring everything except 5 cups fresh blueberries to a simmer and cook for 10
minutes.
● Chill, then fold in fresh berries.
● Alternating, layer blueberries, meringues and cream in each cup. Serve
immediately.
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For another really wonderful recipe, check out my # 1 favorite easy to make homemade applesauce, ready in 4-minutes that requires NO peeling! (No kidding.)
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