Recipe - Angel Food Bruschetta
Made this amazing dessert for a Midsummer celebration last weekend, and thought I should share/archive here. I found this via a Good Morning Texas segment featuring Chef Bud Boswell from Boston's Gourmet Pizza.
Angel Food Bruschetta
4 slices Angel Food cake
1/2 oz. brandy butter (recipe below)
2 1/2 oz. fruit salsa (recipe below)
1 1/2 oz. whipped cream
1 basil sprig
Fruit Salsa
5 oz. diced pineapple
5 oz. Mandarin orange slices
5 oz. strawberries, sliced
5 oz. red grapes, sliced
5 oz. green grapes, sliced
1/2 oz. fresh basil, cut in julienne strips
1/2 oz. Tuaca
1 sugar packet (or equivalent)
Drain any canned fruit. Combine all ingredients in medium mixing bowl. While fruit is macerating, make the brandy butter.
Brandy Butter
8 oz. heavy whipping cream
1 T. sugar
1 oz. brandy
2 oz. butter
Combine whipping cream, sugar, and brandy in a heavy stock pot over medium-high heat and bring to a boil. While boiling and liquid is reducing by half, continually stir so product does not boil over the pot. When liquid is reduced by half and thickened, remove from heat and add butter. Stir thoroughly to incorporate. Chill and reserve for later use.
Place angel food cake on parchment-lined sheet pan. Evenly spread the brandy butter on the top side of cake slices. Place in a 425° oven for 3 1/2 minutes. Remove and cool slightly. Spoon 5 tablespoons of fruit salsa evenly over cake slices. Place a dollop of whipped cream on top of fruit, and put a sprig of basil in the whipped cream.
Amy's Notes: I used blueberries instead of red grapes. I'm betting you could adjust the recipe to incorporate any fruit you wish. I liked this combination with the savory hint of basil. I also used a packet of Truvia in the fruit salsa to cut down on the refined sugar. Didn't try that in the brandy butter as I'm not sure how it does when heated.
Angel Food Bruschetta
4 slices Angel Food cake
1/2 oz. brandy butter (recipe below)
2 1/2 oz. fruit salsa (recipe below)
1 1/2 oz. whipped cream
1 basil sprig
Fruit Salsa
5 oz. diced pineapple
5 oz. Mandarin orange slices
5 oz. strawberries, sliced
5 oz. red grapes, sliced
5 oz. green grapes, sliced
1/2 oz. fresh basil, cut in julienne strips
1/2 oz. Tuaca
1 sugar packet (or equivalent)
Drain any canned fruit. Combine all ingredients in medium mixing bowl. While fruit is macerating, make the brandy butter.
Brandy Butter
8 oz. heavy whipping cream
1 T. sugar
1 oz. brandy
2 oz. butter
Combine whipping cream, sugar, and brandy in a heavy stock pot over medium-high heat and bring to a boil. While boiling and liquid is reducing by half, continually stir so product does not boil over the pot. When liquid is reduced by half and thickened, remove from heat and add butter. Stir thoroughly to incorporate. Chill and reserve for later use.
Place angel food cake on parchment-lined sheet pan. Evenly spread the brandy butter on the top side of cake slices. Place in a 425° oven for 3 1/2 minutes. Remove and cool slightly. Spoon 5 tablespoons of fruit salsa evenly over cake slices. Place a dollop of whipped cream on top of fruit, and put a sprig of basil in the whipped cream.
Amy's Notes: I used blueberries instead of red grapes. I'm betting you could adjust the recipe to incorporate any fruit you wish. I liked this combination with the savory hint of basil. I also used a packet of Truvia in the fruit salsa to cut down on the refined sugar. Didn't try that in the brandy butter as I'm not sure how it does when heated.