by Kathleen Blake | March 16, 2018
Remodeled Cobbler by Chef Kathleen Blake of the Rusty Spoon
- 1 pound Florida strawberries, hulled and sliced into rounds
- 2 tablespoons sugar
PREPARATION: Mix fruit and sugar in a large bowl. Let mixture rest for 30 minutes.
- 1 cup all-purpose flour
- 1/4 cup plus 1 tablespoon sugar, divided
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 4 tablespoons cold butter, cubed
- 2 tablespoons buttermilk
- 2 tablespoons heavy cream
- 1/4 cup dark chocolate chips
- powdered sugar for garnish
PREPARATION: Heat oven to 350 degrees. Whisk together flour, 1/4 cup sugar, baking powder, salt and baking soda. Work butter into dry mixture. Add liquids, mixing until dough looks a little raggy. Add the chocolate chips. Crumble onto a parchment-lined baking pan. Sprinkle with remaining sugar. Bake 10 minutes until lightly golden and just starting to get firm.
- 4 Meyer lemons, zested and juiced
- 1/2cup sugar
- 2 large eggs
- 1 stick unsalted butter
PREPARATION: Bring a double boiler full of water to a simmer and reduce heat to low. In a heat-proof bowl, beat the eggs. Add sugar and butter. Set the bowl over the double boiler. Cook, stirring constantly with a rubber spatula, until the mixture begins to warm and thicken. Once the mixture reaches 160 degrees, remove from heat. Place bowl into a larger bowl filled with ice and stir until cool. Refrigerate.
- 1 cup heavy whipping cream
- 1 teaspoon pure vanilla extract
PREPARATION: Whip cream in a chilled bowl with the mixer on low speed. Once the cream gets to the soft peak stage, add the sugar and vanilla extract. Whip until it just holds a peak. You should have 2 cups of whipped cream. Keep refrigerated.
- Add the lemon curd to a mixing bowl. Gently fold in 1 1/2 cups of the whipped cream.
PREPARATION: To assemble, dollop a large spoonful of the lemon cream into serving bowls. Add a spoonful of the macerated berries on top. Top with the warm biscuit crumbles and dust with powdered sugar. Finish each dessert with a dollop of the remaining whipped cream.
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Read more about The Rusty Spoon and Chef Kathleen Blake