Saturday, 14 December 2013


Breakfast of Blueberry Bagel & Mousse on a Granola of shortbread , rolled oats , chia seeds & honey served with Blueberry coulis & gelee , Creme cheese , Cinnamon myrtle flowers and fresh blueberries.

               At my work a section of the warehousing has recently become a storage facility and north side   Brisbane distributor for a well known bread company. So we pick orders for all sorts of bakehouse products including bread, pizza bases and bagels. Amongst their range of bagels they have a blueberry flavoured bagel of which has often been my breakfast of a morning. Sitting their at smoko with my warm buttered bagel and coffee has lead me to think what would I be wanting with this bagel right now if I could. Which to cut a long story short became the process of thought behind this breakfast dish. The bagels I've been eating for smoko is the bagel I used for this dish.                                                                                            
               The blueberry mousse was the first of the preps for this dish and to make this I heated some cream to the boil before removing from the heat and adding melted white chocolate, crushed blueberries and a little agar agar powder at 1%, this was then brought back to a gentle simmer whisking to dissolve the agar powder. Once the powder had dissolved the mix was then spooned into a greased plastic tube, three quarters of an inch in diameter and 3 inches long, this was then wrapped in clear film and placed in the fridge to set. The granola was made by mixing crushed shortbread biscuit, chia seeds, rolled oats and honey, this was then spread on a flat baking paper lined tray and placed into the oven at 160 deg.c. for about 10-15 until the granola was starting to brown. It was then removed from the oven allowed to cool and crumbled into 5-6 mm pieces. I made the coulis by placing crushed berries, lemon juice, sugar and a little water in a saucepan and simmering until all the sugar has dissolved and the fruit was collapsed. This was then strained and pushed through a sieve and set aside. The gelee is a combination of water, blue and red colouring, blueberry coulis and agar agar powder at 2%, brought to a simmer in a small saucepan while whisking to dissolve the powder. This was then poured on to a flat tray and set in the fridge. Once set using different sized biscuit cutters I cut circles from the blueberry agar gelee.          
                  To plate this breakfast I placed the gelee circles on to the plate, on top of these I spooned the granola which acted as a base for the mousse which was pushed out of its tube moulding using my thumb and cut into serving sized pieces to go on top of the granola. Each was accompanied with creme cheese, fresh blueberries, torn pieces of bagel and topped with blueberry coulis and edible flowers.


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