Vanilla Raspberry Semifreddo

If you love the light airiness of mousse and the creaminess of ice cream, then you’ll love the combination of the two, the Italian semifreddo.  It’s one of those desserts that doesn't require much effort to prepare and makes a nice presentation for a crowd. 

We appear to be deep into a summer heat wave across much of the nation and reaching out in search of something cold to refresh is the order of the day.  Ice cream fills the bill beautifully but if you don’t have an ice cream maker, an Italian semifreddo scented with vanilla and rippled with crushed and sugared raspberries is a great way to cool down.

The base for this semifreddo is cream cheese with whipped egg whites and whipped cream folded in for more volume.  Vanilla is the base flavor and fresh raspberries give it a bright edge of tartness and color.

If you’ve been reading my blog for any length of time, you know I usually favor pastries and desserts that have both flavor and simplicity in equal measure.   A bit of challenge is always important but I think for the most part, people tend to like unfussy preparations and simple presentations and I usually find myself striving to find this balance.   I think this semifreddo is a perfect example.

Bench notes:

-When lining the loaf pan, place a strip of parchment on top of the plastic to create a smoother surface. If you don’t have parchment, once you've unmolded it, you can use a warm knife or metal spatula to smooth the creases.

- The more you handle heavy cream after it’s been whipped, the stiffer it becomes.  So whip the cream just until soft peaks form.  This means the cream should have a soft lilt that is droopy.  If you go too far, the cream will be grainy and worsen as you fold it into the other ingredients.  

- The meringue should be beaten to a stiff peak, which means it should stand up firmly without falling over.

- The 1/4 cup sugar used with the raspberries in the semifreddo seems sweet but it helps to prevent the fruit from becoming too icy when frozen.

- Rather than layering the raspberries, swirl them in for a different effect.

- Strain out the raspberry seeds if you prefer.

- Another very easy and delicious dessert is Pistachio Semifreddo.

- As always, exercise caution when using raw egg whites.  They should not be served to small children, pregnant women or individuals who are at risk due to compromised immune systems.

Vanilla Raspberry Semifreddo

Makes 6 – 8 servings

12 oz fresh raspberries, divided                                   

1/4 cup (1 3/4 oz) sugar

4 oz cream cheese @ room temperature

2 tablespoons (26 grams) sugar

1/4 teaspoon vanilla extract

3 large egg whites (3 oz) @ room temperature

pinch salt

1/4 cup (1 3/4 oz) sugar

1 cup (8 oz) cold heavy cream

2 tablespoons (26 grams) sugar

1/2 teaspoon vanilla extract

Line an 8 1/2” x 4 1/2” loaf pan with plastic wrap, leaving a 4” long overhang on each side.  You can also place a strip of parchment paper on top of the plastic to help form a smoother finish.

Place two-thirds of the raspberries (9 oz) in a bowl with 1/4 cup of sugar and mash coarsely with a fork.  Set aside. 

Beat the cream cheese with 2 tablespoons of sugar and 1/4 teaspoon vanilla until smooth.  Set aside.

Whip the egg whites with a small pinch of salt until they are opaque and hold soft peaks.  Slowly add 1/4 cup sugar a little bit at a time, increasing speed to high.  Beat until meringue holds stiff, glossy peaks.  Set aside.

Whip the chilled cream with 2 tablespoons of sugar and 1/2 teaspoon vanilla just until it holds soft peaks.

Using a rubber spatula, gently fold the meringue into the whipped cream.  Then fold this into the cream cheese mixture until smooth.  Pour a third into the prepared loaf pan, then add a layer of half the raspberries.  Repeat the process and end with the cream mixture.  Smooth and level out the surface.  Cover the top with the parchment (if using) and overhanging plastic wrap and place in your freezer until firm, about 6 – 8 hours or overnight.

To serve, combine the remaining 3 oz raspberries with sugar, to taste.  Run a thin knife or small metal spatula around the edges of the loaf pan to loosen. Unwrap the plastic and parchment (if using) from around the top of the pan. Place a serving plate on top of the pan and invert.  Pull off the pan and carefully peel off the wrapping.  Cut into slices and serve immediately with the extra raspberries.

Brown Butter Almond Cake

I feel like I struck it rich a few days ago when my market had cherries, apricots, peaches, plums, nectarines, all sorts of berries and figs all at once.  What a goldmine!  So I’m back to basics with this very versatile Brown Butter Almond Cake, a perfect partner for all the season’s colorful fruit. 

I tend to like these kinds of simple cakes because they can also be employed with other elements to compose another dessert, like a parfait or trifle.  Even if you’re not a fruit lover, you can cover this cake with chocolate glaze or serve it with your favorite ice cream. 

The recipe starts with browned butter, which I use to enhance and underscore the central almond flavor.  It has a good portion of almond paste so it has plenty of nutty taste.  The almond paste is finely ground with sugar so it will blend well with the other ingredients.  The cake is easily whisked together in a bowl and it bakes in just about 30 minutes.

The next time you’re lucky enough to have some of this season's wonderful fresh fruit in your kitchen, make a little compote of your favorite one and serve it with a slice of this moist and flavorful cake.

Bench notes:

- For a good illustration of how to brown butter, see the guidance at Simply Recipes.  Use a stainless steel pan so you can keep a close eye on the browning.  Once you begin to detect a nutty aroma, it’s just about ready. I lift the pan off the heat and swirl for more control if I think it’s browning too fast or nearly done. It will continue to brown once you take it off the heat. Pour immediately into a heatproof bowl to stop the cooking.

- For the best cake texture, it's important to process the almond paste with the sugar until it's very finely ground and looks homogeneous with the sugar.   If you don't have a food processor, you can do this with a mixer but it will take several minutes.
- Note 7/18/13: Reader Jen informs me that she used an immersion blender with great success to break up the almond paste with the sugar.  Great idea!

- I like Odense brand almond paste.  This recipe calls for 3 1/2 oz or half a log.  You can wrap the other half in plastic wrap, place in a zipped plastic bag and store in the refrigerator.  

- I use all-purpose flour for this cake.

- Add some lemon or orange zest or a pinch of spice for an alternative flavor.

Brown Butter Almond Cake

Serves 8

4 oz (8 tablespoons) butter                                                                      

3/4 cup (3 3/4 oz) flour

1 teaspoon baking powder

1/4 teaspoon salt

3 1/2 oz almond paste

1/2 cup + 2 tablespoons (4 1/2 oz) sugar

3 eggs @ room temperature

1 teaspoon vanilla

Preheat oven to 350 degrees.  Lightly grease an 8” cake pan and line the bottom with parchment paper.

Brown the butter to a medium dark amber and pour immediately into a heatproof bowl to stop the cooking and to cool.

Sift the flour, baking powder and salt and set aside.

Cut the almond paste into thin slices and place in the bowl of a food processor along with the sugar.  Process until the paste is broken into fine granules and blended with the sugar.  Pour this mixture into a mixing bowl and blend with the cooled browned butter.  Add the eggs and combine thoroughly.  Mix in the vanilla.  Stir in the flour until there are no streaks. 

Pour the batter into the prepared pan and smooth the surface evenly.

Bake until a tester inserted in the center comes out clean, about 30 minutes.

Blueberry Cream Cakes

It’s hard to believe we're already into July but with the sun shining bright and the temperature gauge rising, it definitely feels like we are hitting our summer stride.  It's a season of long days and a chance to enjoy some relaxing evenings outdoors.  If you are still carrying on with the 4^th of July holiday weekend, these little cream cakes will add some more festivity to your table.   

This is a basic white cake recipe from Dorie Greenspan that I’ve baked into cupcakes.  The blueberries are simmered for just a few minutes to soften them and produce a nice flavorful compote.  The cupcakes are split and filled with whipped cream and sauced with the blueberries.  Easy peasy!

Have a great holiday weekend, everyone!

Bench notes:

- This is half the recipe for Dorie Greenspan’s Perfect Party Cake.  It makes a dozen cupcakes.  If you’d like to bake it as a 9” cake, bake it for 28 – 30 minutes.  Double the recipe for a two layer cake.

- Cake flour is important for a tender crumb.

- Dorie’s recipe calls for lemon extract but I used vanilla.

Blueberry Cream Cakes

Makes 12 cupcakes

Perfect Party Cake (1/2 recipe)

adapted from Baking:From my Home to Yours by Dorie Greenspan

1 cup + 2 tablespoons (4 1/2 oz) cake flour                                          

1 1/2 teaspoon baking powder                

1/4 teaspoon salt                                       

1/2 cup + 2 tablespoons (5 oz) milk @ room temperature   

2 egg whites (2 oz) @ room temperature

1 teaspoon lemon zest           

3/4 cup (5 1/4 oz) sugar                 

2 oz (4 tablespoons) butter @ room temperature

1/4 teaspoon vanilla extract 

Blueberry Compote

12 oz blueberries

3 tablespoons (39 grams) sugar

2 tablespoons (1 oz) water

1 teaspoon (3 grams) cornstarch

1 teaspoon cold water

1 teaspoon lemon juice

3/4 cup (6 oz) heavy cream

2 teaspoons (8 grams) sugar

1/2 teaspoon vanilla

Preheat the oven to 350 degrees.  Lightly grease a standard cupcake pan or line with cupcake papers.

Sift together the flour, baking powder and salt.

Whisk the milk and egg whites together in a separate bowl.

Zest the lemon into the sugar and rub together with your fingers until the sugar is moist and fragrant with the lemon oil.

Beat the butter with the sugar until light, about 3 minutes.  Add the vanilla and mix.  Add one-third of the flour mixture alternately with half the milk mixture, beginning and ending with the flour.  Scrape down the bowl.  Mix for about 2 minutes to combine thoroughly and aerate.

Portion the batter into the cupcake pan and smooth the tops.  Bake for 18 - 22 minutes or until cupcakes spring back to the touch or a tester inserted in the center comes out clean.  Place on a wire rack and cool for about 5 minutes, then run a knife around the sides of the cakes and remove.  Cool completely.

For the blueberries, place them in a saucepan with the sugar and water.  Simmer on low heat for 2 – 3 minutes.  Dissolve 1 teaspoon cornstarch in 1 teaspoon cold water and mix into the blueberries.  Stir and cook for another 2 – 3 minutes.  Remove from heat, add the lemon juice and set aside to cool and thicken.

Whisk the heavy cream, sugar and vanilla just until it forms soft peaks.

Cut the cakes in half horizontally.  Layer a good dollop of cream and blueberry compote and serve.

Lemon Raspberry Galette

After a devastating fire last March, it was great news to hear that Chez Panisse has once again opened its doors.  I spent a few weeks interning there one summer and I will never forget it.  That experience - seeing the most beautiful fruit in the world and broadening my understanding of how a well-tuned professional kitchen hums - had a tremendous influence not only on how I think about pastries and desserts but how I think about food and hospitality.  There are a great many people who have passed through their doors - diners, staff, interns and volunteers alike – who have shared this rare experience.  And, luckily for us, that tradition will continue now with a whole new fresh start.  If you value simple, wholesome and delicious food that originates from small local farms, you won’t find a better example of a great meal.  So it’s wonderful news to hear they are back in business.

I also got some great news this week so I wanted to join in on the excitement. One pastry that always reminds me of Chez Panisse is a fresh fruit galette.  They make them every day and no matter the fruit, they are superb.  The pastry is always buttery and flaky, the fruit flavorful and glistening.  For me, making a galette celebrates their return to serving amazing meals in a beautiful setting.

This is a fresh raspberry pastry that includes a layer of lemon curd.  That’s not something you’d see at Chez Panisse but I love the combination of these two elements so I threw them together just for fun.  The flavor is bright and tart and it's a good little pastry for celebrating new beginnings.

Bench notes:

- Use very cold butter and water to produce a flaky pastry. 

- I like lemon curd that is tart.  Add more sugar if you prefer a sweeter taste!

- Modulate the amount of lemon curd and ratio of raspberries you use in the galette according to your own personal taste.  Leftover curd can be refrigerated and served with biscuits or scones or stirred into vanilla ice cream.

- Galette dough and/or lemon curd can be made 1 – 2 days ahead and stored in the refrigerator.

- One thing Chez Panisse had on their menu this past week is Royal Blenheim Apricot Soufflé with Noyau Crème Anglaise, which sounds like heaven to me.  I hope I can find some apricots this weekend so I can play with this idea.  Maybe roasted apricots with a very light noyau cream.  Mmmmmm…..

- Another seasonal galette is Peach Pecan Galette.

Lemon Raspberry Galette

Serves 6

Galette Dough

1 cup (5 oz) flour

1 1/2 teaspoons (6 grams) sugar

1/8 teaspoon salt

3 oz (6 tablespoons) cold butter

1/4 cup (2 oz) cold water

Lemon Curd

Yield: 1 cup

1/2 cup (4 oz) fresh lemon juice (about 3 – 4 lemons)

zest of 2 lemons

1/2 cup (3 1/2 oz) sugar

2 large egg yolks

1 large egg

3 oz (6 tablespoons) butter @ room temperature

8 oz fresh raspberries

1 1/2 tablespoons (19 grams) sugar

1/2 tablespoon butter, melted

sugar, for sprinkling

For the pastry dough, place the flour, sugar and salt in the bowl of a food processor and process to combine.  Cut the cold butter into 1/2” pieces, add to the flour mixture and process for 5 seconds.  Add the water and pulse about 15 times. The dough will look a bit lumpy like cottage cheese.  Gather the dough and place on a piece of plastic wrap.  Shape into a flattened rectangle and wrap.  Chill the dough at least 30 minutes or overnight.

For the lemon curd, whisk the lemon juice, zest, sugar and eggs in a nonreactive heatproof bowl.  Place the bowl over a pan of low simmering water, making sure the bottom of the bowl is not touching the water.   Whisk and cook until the mixture begins to thicken, about 3 – 5 minutes.  Pour through a strainer into a bowl.  Cut the butter into small pieces and add, stirring to fully incorporate.  Press a piece of plastic wrap into the surface and set aside to cool.

When you’re ready to roll out the dough, remove it from the refrigerator and rest it on a lightly floured piece of parchment paper for a few minutes so it can soften just a bit to prevent cracking. Then roll the dough out to about an 11 1/2” x 8 1/2” rectangle (or other desired shape) and 1/8” thickness, gently lifting and moving the dough after each roll and keeping the parchment lightly floured as needed.  Brush off any excess flour and lift the parchment and pastry onto a baking sheet. Chill while you organize the remaining ingredients.

Preheat the oven to 400 degrees.

Toss the raspberries and sugar together in a bowl. 

Spread a layer of lemon curd to within 1 1/4” of the border on all sides.  Use about 1/2 - 3/4 of the curd, per your own personal preference, and store the remaining in an airtight container in the refrigerator.  

Distribute the sweetened raspberries evenly on top of the lemon curd.  Fold the pastry dough over the fruit to form a border.  Brush the border with melted butter and dust with a light sprinkle of sugar.  Chill until oven is ready.  

Bake until the dough is crisp and browned, about 35 - 40 minutes.  Cool on a wire rack.

Angel Food Cake Roll with Strawberries & Cream

Seriously, is there anything quite like the sumptuous combination of fresh strawberries and cream?  Whether you’re enjoying strawberry shortcake or vanilla ice cream with a strawberry compote or cheesecake with strawberry topping, it’s an incredibly delicious must-have summer indulgence. 

Angel food cake is a 19^th century invention, then followed by Devil’s Food Cake in the 20^th.  I’m not sure why it’s called Angel Food. Perhaps because the beautiful batter resembles the gorgeousness of soft billowy clouds?

Since summer is upon us and strawberries are in great supply, I thought it would be fun to make an angel food cake rolled up and filled with sweetened strawberries and vanilla-scented whipped cream.  The cake is a thin layer that stays moist, light and airy.  It’s filled with a simple cream and a layer of sliced fresh strawberries sweetened with a just a bit of sugar.  So there’s cake, luscious cream and tart fruit combined in every lovely bite.  Without a doubt, this is one of the quintessential American desserts of the season.

If you happen to have a stash of egg whites from making a big batch of ice cream or custard, this cake would be a perfect way to employ them.  And although I think strawberries are perfect, the cake is amenable to a variety of other fillings and flavorings that would be terrific: any sort of berry, peaches or nectarines with rum flavored cream, lemon curd and whipped cream, apricot honey compote folded into whipped cream……you get the picture.

Here’s to the long lazy days of summer filled with delicious fresh fruit!

Bench notes:

- Cake flour with its lower gluten content makes a softer cake and lessens the possibility of cracking as the cake gets rolled.

- Since the egg whites provide the leavening, they need to be at room temperature to achieve their fullest volume.  Place the egg whites in your mixer bowl and set them out for at least an hour before you begin.

- For the best loft, beat the egg whites slowly on medium speed until foamy.  Than add the cream of tartar and continue on medium high until opaque.  Next, slowly add the granulated sugar just a couple of tablespoons at a time.  Beat just until the egg whites fall in a soft, droopy peak that holds its shape – not stiff peaks but not too soft.

- I don’t bother with rolling the warm cake in a towel but go ahead and do that if you feel more comfortable with that method.  I simple lay a towel over the cake when it comes out of the oven to retain some moisture, lifting the towel at the center to tent it a bit so it doesn’t get too soggy.  I let it cool for about 25 – 30 minutes and then remove it from the pan.

- Toss the strawberries with sugar just before you’re ready to assemble the dessert.  You’re just trying to sweeten not macerate them.

- If you have a good quality kirsch, try that instead of vanilla in the whipped cream.

- Sweetened crème fraiche would make a great substitution for the whipped cream.

Angel Food Cake Roll with Strawberries & Cream

Serves 10 – 12

3/4 cup (3 oz) cake flour

3/4 cup (3 oz) powdered sugar

1/8 teaspoon salt

9 egg whites (9 oz) @ room temperature

3/4 cup (5 1/4 oz) granulated sugar

1 teaspoon cream of tartar

1 1/4 teaspoon vanilla

zest of 1 small lemon

1 1/4 cups (10 oz) heavy cream, chilled

1 1/2 tablespoons (20 g) sugar

1 teaspoon vanilla

                                   

1 lb fresh strawberries

1 – 2 tablespoons sugar, to taste

powdered sugar, for dusting

Preheat oven to 350 degrees.  Lightly grease an 18” x 13” baking sheet and line with parchment paper.  Grease the parchment very lightly.

Sift the cake flour, powdered sugar and salt and set aside.

Beat the egg whites on medium speed until foamy.  Add the cream of tartar and beat until opaque.  Turn up the speed to medium high and gradually add sugar just a couple of tablespoons at a time.  Beat until soft peaks form that droop but hold their shape when lifted.  Add vanilla and lemon zest during the last minute of beating.

Fold in the flour mixture, one-third at a time, just until there are no streaks of flour.  Spread the batter in the prepared pan.  Bake until the cake is browned and springs back when lightly touched, 14 - 15 minutes.  Place the pan on a wire rack to cool.  Run a knife around the edges to loosen.  Tent a towel or foil over the cake so it retains some moisture. Cool for about 25 – 30 minutes.

Whip the cream with the sugar and vanilla just until soft peaks form. Chill.

To assemble, dust the top of the cake with a good coating of powdered sugar.  Place a piece of parchment or a towel on top and invert the cake.  Gently peel off the parchment from the bottom of the cake.

Slice the strawberries and sprinkle with 1 – 2 tablespoons of sugar, to taste.

Spread the whipped cream over the surface of the cake to within 1/2” of all sides.  Layer the sliced strawberries evenly on top of the cream.

Starting at the long end, gently roll up the cake using the parchment to assist. Trim the edges and place seam side down on a serving plate.  Dust with more powdered sugar, if needed.  Chill until ready to serve.  

Cherry Crumb Bars

It’s impossible to even imagine late spring or early summer without cherries.  As soon as they start appearing piled high at the market or roadside stand, they call for immediate devouring.  And every now and then, we glance at the pile of pits and stems in amazement that we were able to consume so many so quickly.  But our red-stained fingertips are a sure clue.

I’m a big fan of bar cookies with fruit filling, which are really in many ways more like luscious little bites of a fruit tart.  There’s a bottom crust, a gooey fruit layer and then some sort of crumble mixture on top.  There’s no rolling of crust or scooping of cookie dough or much of any fuss or muss, so they’re relatively easy to prepare.  And they are invariably chewy and delicious morsels.

These Cherry Crumb Bars are chubby little things.  There’s a thick layer of bottom crust because I like the texture contrast with the fruit in the same way that I love pie crust.  The cherries this season are very sweet and juicy and beautiful, so I really wanted to test them in this format.  And if you’ve ever had a piece of New York style Crumb Cake, you know how crazy delicious lots of buttery baked crumbs can be on top of anything.   

If you love cherry pies or cherry shortcakes, you will probably love these bars.  They’re full of fruit and flavor.  The aromatic spice in the cherries and the salt in the dough and crumb topping pique our taste buds and remind us once again of all the goodness of June and July.   Cherries!!

Bench notes:

- I happen to really like cherries with cinnamon and star anise but leave them out if you wish or subtitute your own favorite flavoring.

- The bars will be easier to cut once they are completely cool and the filling has a chance to firm up.  I use a serrated knife. 

- I left the pitted cherries whole but chop them just a bit if you’d like the bars to slice more neatly.

Cherry Crumb Bars
Makes 9 bar cookies

Cherries

1 1/2 lbs cherries, pitted

1/4 cup (1 3/4 oz) granulated sugar

3 tablespoons cold water

1 tablespoon cornstarch

1 teaspoon cinnamon

1/2 star anise

2 teaspoons lemon juice

1 teaspoon vanilla

Crumb Topping

1 1/4 cups (6 1/4 oz) flour

1/4 cup (1 3/4 oz) granulated sugar

1/4 cup (1 3/4 oz) brown sugar

1/4 teaspoon salt

4 oz (8 tablespoons) butter, melted

Cookie Base

1 1/2 cups (7 1/2 oz) flour

1/4 cup (1 3/4 oz) granulated sugar

1/4 cup (1 3/4 oz) dark brown sugar, packed

1/2 teaspoon baking powder

1/4 teaspoon salt

zest of 1 lemon

4 oz (8 tablespoons) cold unsalted butter

1 large egg yolk

2 tablespoons (1 oz) milk

3/4 teaspoon vanilla extract

Preheat oven to 350ºF.  Lightly grease an 8” square pan and line with a piece of parchment paper large enough to form an overhang along two sides of the pan.

Place the pitted cherries and sugar in a saucepan.  Combine the cold water and cornstarch and add to the cherries.  Add cinnamon and star anise and simmer on low heat, stirring occasionally, until the juices thicken, about 10 minutes.  Take off the heat, remove star anise and add lemon juice and vanilla.  Set aside to cool.

For the crumb topping, combine the flour, both sugars and salt in a bowl.  Melt the butter and add.  Use a fork to stir until the mixture clumps and holds together when pressed.  Using your fingers, pinch the mixture to form bits and pieces.   Chill until ready to use.

For the bottom crust, combine the flour, both sugars, baking powder, salt and lemon zest in the bowl of a food processor.  Process until ingredients are combined.  Cut the cold butter into 1/2” pieces and add to the dry ingredients.  Process until it looks like coarse meal.  Combine the egg yolk, milk and vanilla and add.  Process just until the mixture starts to clump and holds together when pinched.  Press the dough clumps into the prepared pan to form an even bottom layer. 

Bake until puffed up and the surface looks dry and slightly browned, about 15 minutes.  Pour the simmered cherries on top and spread to within a 1/4” of the edges.  Top with the crumb mixture, making sure to distribute to the edges and the corners to form a border.

Bake until the fruit is bubbling vigorously and the crumb topping is lightly browned, about 25 minutes.  Place the pan on a wire rack to cool completely.  Run a thin knife around the edges and gently lift out of the pan using the parchment overhang to assist.  Cut into bars.