PEACH-RASPBERRY VERRINES WITH LEMON-THYME CREAM

“Just when summer starts to become unbearably hot, the air thick, and the sun unforgiving, there is this sudden burst of flavor that springs forth from the earth. Peaches turn golden on the trees, berries blush, and green springs forth everywhere. Celebrating the freshest tastes of summer, peaches and raspberries are layered here with cool lemon cream—an elegantly simple dessert to cool and refresh on a hot summer day. For a shortcut, you can use 1 cup store-bought lemon curd rather than making your own.” – Shaina Olmanson

PEACH-RASPBERRY-VERRINES-WITH-LEMON-THYME-CREAM-recipe

Makes 8 verrines in jars

For the lemon cream:
5 large egg yolks
3/4 cup granulated sugar
Zest and ½ cup juice from 4 lemons
3 fresh thyme sprigs
6 Tablespoons (3/4 stick) unsalted butter, softened
1 cup heavy cream

4 to 6 ripe peaches
8 ounces fresh raspberries
8 fresh thyme sprigs, for garnish

1. Whisk together the egg yolks in a medium bowl and set aside. In a medium saucepan, heat the sugar, lemon zest, and lemon juice with the 3 thyme sprigs over medium heat until the sugar completely dissolves and begins to simmer just slightly around the edges.

2. Whisk in the butter one tablespoon at a time until incorporated. Temper the egg yolks by whisking 2 tablespoons of the hot liquid into the yolks. Slowly pour the tempered yolks into the saucepan, whisking constantly. Heat until the mixture thickens and coats the back of a wooden spoon. Remove from the heat, remove and discard the thyme sprigs, and allow to cool completely. Refrigerate the lemon curd overnight.

3. Whip the heavy cream until stiff peaks form. Whisk the chilled lemon curd and then fold in the whipped cream until incorporated.

4. Thinly slice the peaches and squeeze some lemon juice over the pieces to prevent browning. Fan out the slices in the bottom of eight 8-ounce canning jars. Spoon 2 to 3 tablespoons of lemon cream over the top. Add a single layer of raspberries, then spoon another 2 to 3 tablespoons of lemon cream over the top of those. Finish with a fan of peaches and a sprig of fresh thyme.

From Desserts in Jars: 50 Sweet Treats that Shine, Harvard Common Press (June 26, 2012)

Desserts in Jars: 50 Sweet Treats that Shine
Hardcover-spiral: 160 pages
Publisher: Harvard Common Press; Spi edition (June 26, 2012)
Language: English
ISBN-10: 1558327983
>>>>>>>> I WANT THIS! <<<<<<<<

STRAWBERRY-JAM HAND PIES

Watch and learn how to make this perfect picnic dessert, hand pies are simplified when made with puff pastry. These strawberry-jam-filled versions have a tangy glaze on top. Store in an airtight container at room temperature, up to 3 days.

Strawberry-Jam Hand Pies
Makes 8

All-purpose flour, for dusting
2 sheets frozen puff pastry, thawed
2/3 cup strawberry jam
1 large egg yolk, lightly beaten
1 Tablespoon lemon juice
1/3 cup confectioners’ sugar

*** For directions please watch the video.

Want more puff pastry recipes? Try these…

Strawberry-Jam Hand Pies
Plum-Blackberry Potpie
Apricot Pistachio Tart
Apricot Pistachio Tart
Elephant Ear Cookies
Elephant Ear Cookies

CHOCOLATE PEANUT BUTTER SEMIFREDDO

Is it still too hot out there??? I got a super easy dessert to cool you off… Watch and learn how to make Chocolate Peanut Butter Semifreddo, swirled with salty peanut butter and chocolate. Semifreddo is a classical Italian frozen dessert, that literally means “half-cold” in Italian. In a few simple steps this semifreddo is ready to be sliced, or scooped in a couple of hours! You can make this semifreddo three days ahead and omit the chocolate mixture and use 1 cup prepared caramel sauce or dulce de leche.

Chocolate Peanut Butter Semifreddo
Preparation Time: 15 minutes
Yield: 10 servings

You’ll need: 5-by-10-inch loaf pan lined with parchment paper

2 cups whole milk
1-1/2 cups granulated sugar
2 cups creamy peanut butter (not natural)
4 ounces (3/4 cup) semisweet chocolate chips
2 cups heavy cream
1 teaspoon pure vanilla extract

*** For directions please watch the video.

Want more semifreddo recipes? Try these…

Honey Yogurt Semifreddo
Hazelnut Semifreddo with Caramel Sauce
Pistachio, raspberry and rosewater semifreddo recipe
Mocha Cake with Malted Semifreddo
Meyer Lemon Semifreddo with Summer Berries