“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
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)
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