3 Mother's Day Brunch Recipes To Make This Sunday

Zipporah Wilson | May 6, 2020 | Food & Drink National

Your favorite hotels and brunch restaurants might be closed, but breakfast in bed can be just as memorable.

Hôtel de Crillon, A Rosewood Hotel

As the start of strawberry season arrives, acclaimed Parisian pastry chef Matthieu Carlin shares a fresh strawberry pie recipe, consisting of a Breton shortbread base with hints of jasmine tea, bringing a floral flavor to the traditional dessert. There is no better way than the Hôtel de Crillon dessert to bring summer forth.

Strawberry Pie Ingredients (serves 5):

For the Sablé Breton:

1 egg yolk

½ cup of powdered sugar

3 tbsp of butter

½ cup of flour

½ tsp of baking powder

1 pinch of salt (or fleur de sel)

To make the butter element, add the egg yolk and sugar to a blender and blend until smooth. Add the butter and salt and blend. Transfer to a bowl and add the sifted flour and baking powder to the mixture without over-working the dough. Using a pastry bag, fill a 7-inch pie plate with the dough. Place the pie plate on a baking tray and bake for 16 minutes at 340°F.

For the Jasmine Ganache:

1 cup of whipping cream

1.5 oz. of white chocolate

1 gelatine leaf (0.07oz)

1 tbsp of jasmine tea (You can use another tea if you’d like.)

It is best to make the ganache the day before, as it is essential to let the ganache rest for two hours in the fridge. Soak the gelatine leaf in ice water. Heat the cream to 176°F and infuse the tea for four minutes into the cream, then strain. Reheat the cream and add the white chocolate and the gelatin leaf. Mix with a hand blender, being careful not to incorporate air bubbles into the mixture, and sieve. Let stand for two hours in the refrigerator. Whip the ganache in a blender until it reaches a medium-stiff consistency. Put it in a piping bag.

For the Strawberry Jam:

3.5 oz. of strawberries

½ cup of powdered sugar

½ tsp. of rapid-set Pectin NH

Cut the fresh strawberries then put them in a saucepan with 2/3 of the sugar and bring to a boil. Mix the rest of the sugar with the Pectin and then add the mixture to the strawberries. Mix well. Then bring the jam to a low boil for five minutes. Set aside to cool.

For the assembly and finishing of the pie:

17.5 oz. of strawberries
Edible flower (optional)

Using a piping bag, cover the Breton shortbread with the jasmine ganache, then cover with the strawberry jam sparingly. Cut the strawberries into slim pieces. Place the strawberries in a circle from the outside to the inside on top of the jam. If you would like, you can also add edible flowers to decorate the pie.


Rosewood Little Dix Bay

The Caribbean hotel’s piña colada and torrija puts a Virgin Islands twist on French toast. The dish fuses island and Spanish cuisines to give an elevated breakfast entree.

For the Torrija:
2 lbs. brioche
2 cups milk
1 cup cream
7 oz. egg yolk
½ cups sugar

Combine the liquid ingredients and soak the brioche overnight. Cook in a pan with a little clarified butter and brown sugar.

For the Pineapple Gelatin:

2 cups pineapple juice
2 ½ tsp. sosa vegetable gelatin

Mix the juice and gelatin and store in the cooler for 12 hours. Cut into small cubes.

For the Yogurt Mousse:

1 cup yogurt
½ cup 35% cream
¼ cup sugar
1 tbsp. lemon juice
3 gelatin leaves

Soak the gelatin in cold water. Mix the yogurt, sugar and lemon juice. Add gelatin to the mix and add the cream once it is mixed. Store in the cooler for 12 hours and cut into cubes. Finally, arrange the torrija, pineapple gelatin and yogurt mousse on one plate and top with your choice of ice cream.



Served with a homemade jam, chef Emma Bengtsson’s Swedish pancake recipe comes straight from her Harlem apartment. The Michelin starred chef of Aquavit has perfected the European version of a classic.

Pancakes (Yields 4 large) Ingredients:

2 eggs
2 ½ oz. All Purpose flour
1 oz. sugar
2 pinches of salt
4 oz. milk

Crack the eggs in a bowl and whisk them together. Add the all purpose flour, sugar and salt. Fold it together using the whisk. Add the milk and whisk until homogenized batter. Place in the fridge overnight; the batter is best if it gets to sit overnight. The next day, heat up a 9-inch pan on medium heat. Add 1 tsp. of butter and melt it. Pour a thin layer only to cover the bottom of the pan. Think a bit thicker than a crepe. Leave for about 40 seconds until flipping it over onto the other side. Bake for another 30 seconds. Serve the pancakes straight away with the strawberry jam and some whipped cream.

Strawberry jam Ingredients:
1 lb. of frozen strawberries
4 oz. raw sugar
5 g. apple pectin

Place the frozen strawberries in a pot on low heat. As soon as the strawberries have defrosted and are starting to shed some liquid, they are ready for the next step. Do not let them boil yet. Mix the apple pectin with the sugar. Add the sugar and the pectin mix to the strawberries and turn up the heat to medium. Keep stirring the pot with a wooden spoon if you have. Do not use a whisk. Bring to a boil for five minutes. Remove from heat and pour into a sterilized glass jar. Leave to cool down outside. Place a piece of cling wrap touching the surface of the jam so that no skin forms. Once cooled down, place a lid on the jar and place it in the fridge.

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Photography by: Emma Bengtsson photo by Eric Vitale Photography; all others courtesy of brands