Garden Grasshopper Potted Pies

Makes 6

For the Minted Cream

2 cups heavy cream
1 cup loosely packed fresh mint

  1. Bring the cream and mint to a boil, remove from heat, cover and let steep for about 30 minutes. Strain and cool.
  2. Cover and refrigerate for at least 4 hours or overnight.

For Minted White Chocolate Cream: Place 8 ounces of white chocolate in a heatproof bowl. Return the cream mixture to a boil after Step #1 and immediately strain through a fine mesh strainer over the chocolate in the bowl. Tap the bowl on the counter to settle the chocolate into the cream and let stand for 1 minute. Using a whisk, slowly stir the chocolate in the center of the bowl until a smooth mixture forms. Gradually begin working out toward the edge of the bowl and stir until the chocolate is melted. Refrigerate as directed in Step #2.

For the Chocolate Crumb Crust

1 1/4 cups chocolate cookie crumbs
6 tablespoons unsalted butter

  1. Combine the cookie crumbs and butter in a bowl and stir to combine.
  2. To line each jar or ‘pot’, press 4 tablespoons of the crumb mixture onto the bottom and sides
To Assemble

1 pint assorted berries
Edible flowers, petals and herbs, for garnish

  1. Remove the cream mixture from the refrigerator. Whisk using a balloon whisk, until it forms soft peaks. Note: If using the white chocolate cream variation, it should be the consistency of peanut butter when removed from refrigerator and it will form peaks very quickly.
  2. Immediately fill the jars with the cream.
  3. Decorate each potted pie with berries, flowers, petals and herbs. Serve immediately or cover and refrigerate for up to 2 days.
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Willowsford Conservancy

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