MIXED BERRY COBBLER WITH MASCARPONE AND LEMON CREAM
Notes: I take advantage of Bob’s Crimson Mill adorning sugar to gild my cobbler and pie crusts in the course of the summer time fruit season. Use a deep 9-inch baking pan for this recipe to stop any bubble-overs within the oven.
Prep: half-hour
Chill: half-hour
Prepare dinner: 1 hour
Makes: 8 servings
Elements:
1 1/4 cups cake flour
1/4 cup complete wheat flour
1/4 cup granulated sugar
1 3/4 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon finely grated orange rind
1/2 cup (1 stick) unsalted butter, very chilly, minimize into small items
1/3 cup heavy whipping cream or half-and-half
1 tablespoon heavy whipping cream or half-and-half
1/2 cup granulated sugar
5 tablespoons cornstarch
1/4 teaspoon salt
3 cups stemmed blueberries
3 cups sliced small strawberries
1-2 cups raspberries
2 tablespoons contemporary orange or pomegranate juice
1 tablespoon heavy whipping cream or half-and-half
Coarse sugar, for garnish
Mascarpone and lemon whipped cream (see recipe)
Instructions:
Combine 1 1/4 cups cake flour, 1/4 cup complete wheat flour, 1/4 cup granulated sugar, 1 3/4 teaspoons baking powder, 1/4 teaspoon salt and 1 teaspoon grated orange rind in a big bowl.
Add 1/2 cup very chilly unsalted butter items and use a pastry blender or clear arms to work the butter into the flour till the combination resembles coarse meal.
Drizzle 1/3 cup heavy whipping cream over the flour combination and use a big fork to assemble all the pieces right into a shaggy dough. Don’t overwork the dough. Flip the dough out onto a bit of wax paper or plastic wrap. Collect dough right into a 1-inch thick sq. and wrap within the paper. Refrigerate for 20 to half-hour.
Warmth oven to 350 levels. Generously butter a deep, 8-inch or 9-inch sq. baking dish. Place on a baking sheet in case any bubbles over.
For the filling, combine 1/2 cup granulated sugar, 1/4 cup cornstarch and 1/4 teaspoon salt in a big bowl. Add 3 cups blueberries, 3 cups strawberries, 1-2 cups raspberries and a pair of tablespoons contemporary orange juice. Toss gently to coat berries evenly. Switch to a ready baking dish.
Flour a piece floor and place cobbler dough on it. Use a floured rolling pin to roll dough into an 8- or 9- inch sq. to match your baking pan. Fastidiously switch to the baking dish to principally cowl the berry filling; it doesn’t must cowl the highest utterly. Poke with a fork to let steam escape. Don’t fear if the dough tears; merely use your fingers to restore it. Sprinkle high of dough with 1 tablespoon cream after which with the coarse sugar.
Bake till the crust is deeply golden browned and juices are effervescent up on the edge, 50-60 minutes. If you’d like the highest extra browned, bake for an extra 5 minutes. Cool for at the very least half-hour on a wire rack.
Serve heat or at room temperature. Use a big spoon to scoop combination into serving dishes. High with beneficiant dollops of mascarpone whipped cream.
NECTARINE AND BERRY PARFAITS
If you happen to don’t want to use orange-flavored liqueur, substitute 1 or 2 tablespoons of orange blossom honey for the liqueur and the sugar.
Prep: 20 minutes
Standing time: 20 minutes
Chill time: 1 hour or as much as 6 hours
Makes: 4 servings
Elements:
1 giant ripe nectarine or peach, halved, pitted
1 cup very thinly sliced ripe strawberries
1 cup contemporary pink, gold or black raspberries, or blackberries
3 tablespoons orange-flavored liqueur
2 tablespoons powdered sugar
Mascarpone and lemon whipped cream (see recipe)
8 buttery shortbread, ladyfingers, amaretti or gingersnap cookies, crumbled
Contemporary raspberries, for garnish
Contemporary mint sprigs, for garnish
Instructions:
Working over a bowl, use a pointy knife to slice 1 nectarine or peach very thinly. Add nectarine slices, 1 cup strawberry slices and 1 cup raspberries to the bowl. Add 3 tablespoons orange-flavored liqueur and a pair of tablespoons powdered sugar; stir gently. Let stand for about 20 minutes.
In the meantime, make mascarpone and lemon whipped cream.
Place a beneficiant dollop of the fruit into the underside of 4 stemmed dessert or wine glasses. High with 1 spoonful of the Mascarpone cream, just a few cookie bits and extra fruit. Repeat layers to fill the glass evenly, ending with a dollop of the cream. Cowl and refrigerate at the very least 1 hour or as much as 6 hours.
Serve chilly, garnished with contemporary raspberries and mint sprigs.
