Pasta, Risotto and You

By Nancy Caivano


Summer Berry Cobblers
with Lemon-Buttermilk-Almond Ice Cream

Serves 6-8



For pastry rounds:
2 sheets frozen puff pastry (about 1 pound), thawed
An egg wash made by whisking
   1 large egg yolk with 1 tbsp water

For berry mixture:
1/3 cup water
3 tbsp fresh lemon juice
3-1/2 tbsp cornstarch
5 cups fresh blackberries (about 5 half-pints)
5 cups fresh raspberries (about 4 half-pints)
2-1/2 to 2-3/4 cups sugar, or to taste

For ice cream:
6 large egg yolks
1/3 cup fresh lemon juice
3/4 cup sugar
2 cups buttermilk
Zest of 1 large lemon
2 tbsp Amaretto liqueur
1/2 cup toasted, sliced almonds



Make pastry:
On a lightly floured surface with a lightly floured rolling pin roll out each puff pastry sheet into a 14- by 13-inch-rectangle. With 1 or more round cutters (or other shape) cut out 24 pastry rounds. Divide pastry rounds between 2 baking sheets, arranging in one layer, and freeze 5 minutes.

Remove baking sheets from freezer. Brush top of each pastry star lightly with some egg wash (be careful not to drip down edges of pastry) and bake in middle and lower thirds of oven about 5 minutes. Alternate baking sheets and bake 5 to 10 minutes more, or until pastry rounds are puffed and golden brown. Transfer pastry rounds to a rack and cool completely. (Pastry rounds may be made 2 days ahead and kept in a sealed plastic bag at room temperature.)

Make berry mixture:
In a large bowl whisk together water, lemon juice, and cornstarch until combined well. Add berries and sugar, tossing gently to combine well. Divide berry mixture evenly among eight 1-1/2 cup shallow ramekins or baking dishes and put in 2 shallow baking pans. Bake berries in middle and lower thirds of oven 25 minutes and cool slightly.

Make lemon-buttermilk ice cream: In a small heavy saucepan whisk together yolks, lemon juice, and sugar and cook over moderate heat, whisking constantly, about 15 minutes, or until a candy thermometer registers 175 degrees F. (do not boil). Strain mixture through a sieve into a bowl and cool, surface covered with plastic wrap.

Whisk buttermilk, zest, Amaretto and almonds into cooled lemon curd until combined well and freeze in an ice-cream maker according to manufacturer's directions. (Makes about 4 cups.)

To assemble cobblers:
Top each serving decoratively with pastry rounds and a scoop of ice cream. Serve cobblers hot or warm.


Pasta Risotto and You


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This page created July 2000

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