Blueberry Walnut Turnover
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Posted by: maribel,
on 8/1/2009,
in category "Recipes"
Views: this article has been read 827 times
Abstract: This dessert has become a new dessert favorite at Nunzio's. Featured in South Jersey Magazine's June Top Chef Entry. If you love blueberries at the peak of their season....then this is the recipe for you. Enjoy! Comments welcomed.
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Nunzio’s Blueberry Walnut Turnover Dessert
Recipe by Chef Nunzio Patruno
Serves 6
Ingredients:
Turnover
1 cup of walnuts
1/2 cup of sugar
1 1/2 ounces of melted butter
2 ounces of flour
2 ounces of heavy cream
2 whole eggs
1/2 teaspoon of baking soda
1 pint of fresh blueberries
1/2 teaspoon of vanilla extract
6 scoops of vanilla ice cream
6 ramekins, 4 inch x 1 inch
Blueberry Coulis
1 pint of blueberries
2 tablespoons of sugar
2 drops of lemon juice
3 ounces of water
Instructions:
Pre-heat the oven at 375 degrees
Add all the ingredients except the blueberries, in a food processor. Process the ingredients until they become nice and creamy. Remove the mix from the processor and place into a large mixing bowl. Add the blueberries by folding them into the mix. Set aside.
Coat six ramekins with melted butter. Lightly dust each ramekin with flour. Pour 4 ounces of the turnover mix into each ramekin. Make sure the mix is spread evenly. Sprinkle with granulated sugar and bake in the oven at 375 degrees for 12 minutes.
When done remove the turnover from the ramekin with a spatula. Place the turnover in the center of a plate and place one scoop of vanilla ice cream on top. Finally, drizzle 1 tablespoon of warm blueberry sauce over the turnover
and serve.
To make the blueberry coulis, cook all the ingredients in a sauce pan and cook down for 10 minutes. While cooking, squash all the blueberries with a fork creating a chunky coulis (sauce). Serve warm over the blueberry turnover and ice cream.
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