It’s hot and it’s berry season, so what better dessert than a light, fluffy raspberry blanc-manger? This is a delicate, almond-flavored, mousse-like cake studded with raspberries, then topped with more raspberries and drenched with raspberry coulis.
From Dorie Greenspan’s Baking: From My Home to Yours
Yield: 6 servings
For the blanc-manger:
- 1 1/2 cups heavy cream, chilled
- 3/4 cup milk
- 3/4 cup ground almonds OR super-fine almond flour
- 1/2 cup sugar
- 1 (1/4-oz) packet powdered gelatin
- 2 teaspoons pure vanilla extract
- 1 cup raspberries
- Set aside an 8-inch cake pan that is 2 inches high.
- Fill a large bowl with ice cubes and cold water. Have ready a smaller bowl that fits into the ice-water bath.
- Whip cream until it holds soft peaks. Cover and refrigerate.
- Bring milk, almonds, and sugar to a boil over medium heat, stirring occasionally to make certain the sugar dissolves.
- While milk heats, put gelatin and 3 tablespoons cold water in a microwave-safe bowl or a saucepan. When the gelatin is soft and spongy — it should take about 2 minutes — heat it in a microwave oven for 15 seconds (or cook it over low heat to dissolve).
- Stir the gelatin into the hot milk mixture, and remove the saucepan from heat.
- Pour the hot almond milk into the small reserved bowl, and set the bowl into the ice-water bath.
- Stir in vanilla, and continue to stir until the mixture is cool but still liquid; you do not want the milk to gel in the bowl.
- Very gently fold the cold whipped cream into the almond milk with a rubber spatula, then fold in the raspberries.
- Spoon the blanc-manger into cake pan, and refrigerate until set, about 2-3 hours.
- To unmold the blanc-manger, dip the cake pan up to its rim in hot water for 5 seconds, then wipe the pan and invert the blanc-manger onto a serving plate.
- Serve immediately or chill until needed. Top with raspberries and serve raspberry coulis on the side.
- The blanc-manger can be covered and kept in the refrigerator for up to 24 hours.
Ridiculously hot summer weather + peach season = peach-raspberry ice cream cake! You’ll even have quite a bit of the delicate, fruity no-churn ice cream left over after you assemble the cake.
Peach-Raspberry Ice Cream Cake
Adapted from New York Times
Yield: 9″ x 4″ cake
For the cake:
- 3/4 cup gluten-free OR all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 5 tablespoons unsalted butter, at room temperature
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 2 tablespoons milk
For ice cream:
- 3 cups of ripe peaches OR nectarines, finely chopped (2-3 peaches OR nectarines; no need to peel them)
- 2 tablespoons granulated sugar
- ½ cup raspberry jam
- ½ cup evaporated milk
- Pinch of salt
- 2 cups heavy cream
- In a small bowl, combine chopped peaches OR nectarines and 2 tablespoons sugar. Let macerate for at least 1 hour while you bake the cake.
Bake the cake:
- Preheat oven to 350ºF. Line a 9″ x 13″ baking pan with aluminum foil and grease it well.
- In a large bowl, with an electric mixer on medium, beat together butter and sugar until light and fluffy, about 3 minutes.
- Scrape down sides of bowl, then beat in vanilla extract and eggs.
- Beat in baking powder and salt.
- With the mixer on low, beat in half the flour, followed by the milk, and then the remaining flour.
- Transfer batter to pan and spread it into a thin, even layer.
- Bake until cake is golden brown and springs back when pressed lightly, 10-12 minutes.
- Let cool in pan on a rack for 10 minutes.
- Run a small thin knife or spatula around the cake, then carefully lift out the aluminum foil with the cake still on it. Place on wire rack to cool completely. (The gluten-free cake is fragile, so you want to handle it as little as possible.)
Make the ice cream:
- In a large bowl, combine jam, evaporated milk, salt, and macerated fruit, plus any juices.
- In another large bowl, whip cream to stiff peaks (do not overbeat).
- Gently fold cream into fruit mixture.
Assemble the cake:
- Line a 9″ x 5″ loaf pan with plastic wrap, leaving a 6-inch overhang on each side.
- Cut cooled cake into thirds, making three rectangles 9″ x 4 1/3″ each. (You want a 1/4-inch border of space around each cake layer once it’s in the loaf pan; depending on the shape of your pan, you may need to trim cake.)
- Add 1 1/3 cups of the cream mixture to pan and smooth into an even layer.
- Run a thin knife under the first third of the cake to loosen it, and carefully transfer it into the pan. The gluten-free cake is fragile, but don’t worry if it breaks, because the ice cream will hold everything together.
- Press down slightly on cake layer so cream comes up and around the sides of it evenly.
- Spread half of the jam or preserves on the cake layer.
- Add another 1 1/3 cups of the cream; a cake layer, pressing down slightly so cream comes up and around sides; and remaining jam or preserves.
- Add another 1 1/3 cups cream, then top with final cake layer, pressing down slightly so cream comes up and around sides.
- Use plastic overhang to wrap cake up tightly. Freeze in the pan until firm, at least 8 hours.
- You’ll have some cream left over, which you can freeze in a separate container.
- To serve the cake, remove from freezer, unwrap, and invert onto a serving plate. Let stand at room temperature for 5-10 minutes before slicing.
Compared to the other chocolate mousse recipe on this blog, this version is lighter and fluffier and perhaps more appropriate for a warm summer day.
Chocolate Mousse II
From Betty Crocker
Yield: 8 servings
- 4 egg yolks
- 1/4 cup sugar
- 1 cup + 1 1/2 cups heavy cream, divided
- 1 cup (6 oz) semisweet chocolate chips
- Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored.
- Gradually beat in sugar.
- Heat 1 cup heavy cream in 2-quart saucepan over medium heat until hot.
- Gradually stir at least half of the hot heavy cream into egg yolk mixture; stir back into hot cream in saucepan.
- Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).
- Stir in chocolate chips until melted.
- Cover and refrigerate about 2 hours, stirring occasionally, just until chilled. (Or you can leave it in the refrigerator overnight, but you’ll have to let it warm up to stirrable consistency on the counter the next day.)
- Beat 1 1/2 cups heavy cream in chilled medium bowl with electric mixer on high speed until stiff.
- Stir a large dollop of whipped cream into the chocolate mixture to lighten it.
- Fold chocolate mixture into whipped cream in three additions.
- Pipe or spoon mixture into serving bowls.
- Immediately refrigerate any remaining dessert after serving.
Creme brulee is lovely in any weather. Here is a variant for ginger lovers! You can adjust the amount of candied ginger according to your preference.
Crystallized Ginger Creme Brulee
Adapted from Creme Brulee by Lou Seibert Pappas
Yield: 6 servings
- 2 cups heavy cream
- 3 tablespoons chopped peeled fresh ginger OR 1 teaspoon ground ginger
- 6 large egg yolks
- 1/3 cup sugar
- 1/4-1/2 cup finely chopped crystallized ginger (depending on how much you love ginger)
- 1 teaspoon vanilla extract
- Preheat oven to 275°F.
- In a medium saucepan, combine cream and fresh OR ground ginger. Cook over medium heat until small bubbles form around the edges of the pan, stirring from time to time.
- Remove pan from heat and let cool to room temperature. If you used fresh ginger, strain cream through a sieve and discard the ginger.
- In a medium bowl, whisk egg yolks until pale in color.
- Whisk in sugar until dissolved.
- Whisk in flavored cream, and stir in crystallized ginger and vanilla.
- Place 6 standard-size flan dishes in a baking pan. Divide custard mixture evenly among the dishes.
- Pour warm water into the pan to come halfway up the sides of the dishes.
- Bake for 35-40 minutes, or until the center of each custard still jiggles slightly.
- Remove from oven and lift dishes from hot water.
- Let cool briefly, then cover each dish with aluminum foil and refrigerate for at least 2 hours, or up to 2 days.
- Just before serving, sprinkle 1 tablespoon sugar over each custard. Caramelize sugar with a hand-held blowtorch. It is best to caramelize the sugar as soon as you sprinkle it, or it will start to sink into the custard. Give the caramelized sugar a few minutes to harden, and then eat.
Right in time for the hot summer weather is this ice cream recipe. I know celery seed ice cream sounds really weird, but it tastes amazing and is my favorite ice cream ever.
Celery Ice Cream with Candied Ginger and Rum-Plumped Raisins
Adapted from Jeni’s Splendid Ice Creams at Home by Jeni Bauer
Yield: 1 quart
For the raisins:
- 1 cup golden OR regular raisins
- 1/2 cup water
- 2 tablespoons rum
- 1/2 cup sugar
For ice cream base:
- 2 cups whole milk
- 1 tablespoon plus 1 teaspoon tapioca starch OR cornstarch
- 1 1/2 ounces (3 tablespoons) cream cheese, softened
- 1/8 teaspoon fine sea salt
- 1 1/4 cups heavy cream
- 2/3 cup sugar
- 2 tablespoons agave nectar OR light corn syrup
- 1 teaspoon celery seeds, pounded lightly in a mortar with the pestle
- 2-6 tablespoons finely diced candied ginger (depending on how much you like ginger)
The day before:
- If necessary, place the canister of your ice cream maker in the freezer.
Make rum-plumped raisins (can prepare up to 1 month ahead of time):
- Put raisins in heatproof bowl.
- Combine water, rum, and sugar in small saucepan.
- Bring to a boil, stirring to dissolve the sugar.
- Pour syrup over raisins and let cool to room temperature.
- Refrigerate until chilled. You can store the raisins in the refrigerator for up to 1 month.
Make ice cream base:
- Mix about 2 tablespoons of milk with tapioca starch OR cornstarch in a small bowl to make a smooth slurry.
- Whisk cream cheese and salt in a medium bowl until smooth.
- Fill a large bowl with ice and water.
- Combine remaining milk, cream, sugar, and agave nectar OR corn syrup in a 4-quart saucepan.
- Bring to a rolling boil over medium-high heat, and boil for 4 minutes.
- Remove from heat and gradually whisk in tapioca starch OR cornstarch slurry.
- Bring mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute.
- Remove from heat.
- Gradually whisk hot milk mixture into cream cheese until smooth.
- Stir in celery seeds.
- Pour mixture into 1-gallon Ziploc freezer bag and submerge sealed bag in ice bath.
- Let stand, adding more ice as necessary, until cold, about 30 minutes.
- Pour ice cream base into frozen canister of ice cream maker and spin until thick and creamy throughout. (Otherwise the ice cream will be on the hard, icy side after it finishes freezing.)
- Drain raisins and mix with candied ginger.
- Pack ice cream into storage container, folding in raisins and ginger as you go.
- Press a sheet of parchment paper directly against the surface and seal with an airtight lid.
- Freeze in the coldest part of your freezer until firm, at least 4 hours.
These molasses crinkle cookies are tender and chewy and taste strongly of (what else?) molasses and spices. In fact, they reminds me of the holidays.
From a friend
Yield: 36-40 cookies
- 3/4 cup unsalted butter, softened
- 3/4-1 cup brown sugar (depending on how sweet you want the cookies)
- 1 egg
- 1/4 cup molasses
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cloves
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 2 1/4 cup gluten-free OR all-purpose flour
- White sugar for topping (optional)
- Preheat oven to 375°F. Line two cookie sheets with aluminum foil.
- In the mixing bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat together butter and sugar.
- Beat in egg and molasses until well blended. Don’t worry if the mixture looks curdled.
- Beat in baking soda, salt, cloves, cinnamon, and ground ginger.
- Stir in as much flour as you can, then beat until well blended. The cookie dough will be soft and sticky.
- If you have the patience, you can refrigerate the dough at this point so it’s easier to handle. (The cookies will look more regular and pretty if you use chilled dough.)
- Shape dough into 1-inch balls and drop them onto the cookie sheets, spacing them 2 inches apart. If desired, roll the balls in white sugar to coat them.
- Bake for 10-12 minutes, rotating the sheets back to front and swapping them top to bottom halfway through baking.
Candied ginger and chocolate fans, this one is for you! These cookies are chewy and full of gingery, chocolate-y goodness.
Candied Ginger and Sea Salt Chocolate Chunk Cookies
Adapted from Minimalist Baker
Yield: 30 cookies
- 1 cup + 2 tablespoons gluten-free OR all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground ginger
- Pinch salt
- 1 stick butter, softened
- 1/3 cup white sugar
- 1/3 cup brown sugar OR 1/3 cup white sugar+dollop molasses
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/2 cup sea salt dark chocolate, chopped
- 1/2 cup candied ginger, chopped
- Preheat oven to 375ºF. Line a cookie sheet with parchment paper.
- Cream butter, sugars, and molasses if using together.
- Beat in egg and vanilla.
- Beat in baking soda, ground ginger, and salt, followed by the flour a little at a time.
- Fold in chocolate chunks and chopped candied ginger.
- Scoop into rounded tablespoonfuls and place on cookie sheet, spacing 2 inches apart if using gluten-free flour.
- Bake for 9-11 minutes, or until set in the middle.
- Leave cookies on the tray for a few minutes and then transfer to a cooling rack to cool completely.
- Store in an air-tight container or bag for up to 4 days. Alternatively, place in freezer to store longer.