Enjoy this recipe from U of I Student Chef Megan Ross’ upcoming Spice Box Dinner.
To make a reservation to “Midsummer Night’s Dream” Dinner please call the Spice Box at 217-333-6520. For the dinner menu visit Spice Box website here.
Raspberry Fools with Honey Butter Croissants
• 2 cups fresh or frozen raspberries thawed if frozen
• 1-2 tablespoons honey plus more for serving
• 1 cup heavy cream
• 1/4 cup mascarpone cheese may sub cream cheese
• 1 teaspoon vanilla
• 1/2 cup ripe diced mango
• 1 blood orange or other citrus sliced or chopped
Honey Butter Croissants
• 2 tablespoons salted butter
• 2 tablespoons honey
• 2 medium croissants cubbed
Directions for Honey Butter Croissants
1 Preheat the oven to 350 degrees F.
2 Melt together the butter and honey until smooth and pourable, stir in a
pinch of salt. Add the cubed croissants to a baking sheet and drizzle over
the honey butter. Gently toss the cubed croissants in the honey butter to
coat evenly. Place in the oven and bake for 8-10, stirring half way through
cooking until the croissant are light golden and toasted. Be careful not to
over bake the croissants or they will become hard. Allow to cool slightly
before assembling your fools.
Directions for Fools
1 In a bowl, lightly mash together the raspberries. Stir in the honey and let
sit 5 minutes.
2 In the bowl of a stand mixer, whip together the cream and mascarpone
until soft peeks form. Stir in the vanilla.
3 To assemble, layer each ingredient in 4 small glasses or bowls in this
order: mashed raspberries, mango, orange, whipped cream, croissants.
Repeat these layers until you have reached the top of your glass. If desired
drizzle each fool with honey and garnish with fresh fruit + edible flowers.
Fools can be made up to 1 day in advance and kept covered in the fridge