Baskets with berries and lemon cream

12 servings

80 minutes

Baskets with berries and lemon cream are an exquisite dessert that embodies the freshness of summer and the tenderness of creamy flavor. The origins of such a dish trace back to European baking traditions, where miniature tartlets were often filled with fruit fillings. The crispy dough made from butter contrasts beautifully with the soft lemon cream that has a refined tartness. The combination of blueberries and red currants adds brightness and a rich berry flavor, while the light acidity makes the dessert incredibly refreshing. These baskets are perfect for summer tea parties, festive gatherings, or simply enjoying the moment. They become even tastier after chilling when the cream acquires a velvety texture and the berries reveal their full palette of flavors.

Energy value per serving

• Calories: 360.5
• Proteins: 8.1g
• Fats: 15.1g
• Carbohydrates: 48.1g

Ingredients

• Wheat flour: 450 g
• Butter: 150 g
• Chicken egg: 2 pc
• Kefir: 100 ml
• Slaked soda: 1 tsp
• Blueberry: 300 g
• Red currant: 100 g
• Milk: 1 l
• Sugar: 100 g
• Potato starch: 70 g
• Citric acid: 20 g

Cooking steps

1. I chopped the chilled butter and mixed it with flour, but not all of it, just with 3/4 of the flour.

   Required ingredients:

   • Butter: 150 g
   • Wheat flour: 450 g

2. I added eggs beaten with milk mixture and sugar.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Kefir: 100 ml
   • Sugar: 100 g

3. She kneaded everything well, gradually adding flour to keep the dough sticky and not dry, but no longer sticking to her hands.

   Required ingredients:

   • Wheat flour: 450 g

4. Wrapped it in plastic wrap and sent it to the freezer. It should sit in the cold for at least 30 minutes.

5. I washed the berries and spread them on a tray to dry.

6. I brought 1 liter of milk with a few tablespoons of sugar almost to a boil and poured in two heaping tablespoons of starch dissolved in a small amount of milk. I whisked everything very vigorously for about five minutes while it simmered on low heat.

   Required ingredients:

   • Milk: 1 l
   • Sugar: 100 g
   • Potato starch: 70 g

7. I added citric acid and cooked for another minute. I set it aside to cool.

   Required ingredients:

   • Citric acid: 20 g

8. I took the dough out of the freezer and, pinching off pieces the size of a walnut, spread it with my fingers on the bottom of the molds.

9. I placed the molds with the batter in a preheated oven at 220 degrees for about 10-12 minutes, reducing the heat to medium.

10. I took out the baskets and set them to cool, just like the cream.

11. After about forty minutes, I poured a tablespoon of cream into each piece, generously sprinkled berries on top, and then added a little more cream on top.

    Required ingredients:

    • Blueberry: 300 g
    • Red currant: 100 g

12. I put it in the fridge for a couple of hours, but the longer it stays cold, the tastier it gets.