If you were wondering what was going through my head when I baked blue cookies, don’t worry, I too had a moment when I thought I was completely bonkers.
See, it all started with the then fast-approaching 4th of July, one of the most famous national days, if not the most famous.
However, Americans are not the only ones who can claim an Independence Day in July and use the colours red, white and blue in July. In France, we have July 14th, also known as Bastille Day (but in France we just call it 14th of July).
So I figured, why not make a French-style blue-white-red dessert for our national holiday? Somehow I thought cheesecake.
Finding red and white ingredients was fairly easy, but blue ones? Not so much.
The original idea was to make a blueberry-tinted/flavoured shortbread biscuit base but I got unlucky with my blueberry juice, so I turned to blue food colouring. The result was more Smurf-like than I had anticipated, but turquoise is a shade of blue, right?
The white layer came in the form of whipped coconut cream. The red layer was homemade sour cherry syrup.
These two are the ones that took the most time to prep, but I found the association of flavours was worth it.
Sour cherry syrup
Add 350g/12.34 oz. frozen sour cherries and 200ml apple juice to a pan over medium heat. Once the cherries are thawed, add 2 tablespoons light Muscovado sugar and a few pinches ground clove. Stir then let simmer uncovered until the juice has reduced.
Whipped coconut cream
Refrigerate a can of full-fat coconut milk overnight. If you can’t find full-fat coconut milk, use coconut cream. Don’t go for reduced-fat, as it does not contain enough fat to solidify.
Scoop the solidified milk into a medium-sized bowl. Make sure to remove as much liquid as humanly possible.
Discard the liquid or keep it for another use.
Using an electric mixer, beat the coconut milk on medium-high until smooth. Add 1 or 2 tablespoons icing sugar and keep beating until the milk is fluffy, resembling the soft-peak stage of whipped cream.
Crumble a blue cookie and press it into a ramequin. If your cookies aren’t too lopsided, you can also keep your cookies whole, but it’s less easy to eat.
Pipe about a tablespoon of coconut whipped cream over the cookie and top with a tablespoon of sour cherry syrup.