Iced Maple Cream with Berries

Recipe & picture courtesy of Bon Appétit

6 servings
Prep: 20 minutes
Total: 6 hours 20 minutes (includes freezing time)

An incredible frozen treat that doesn’t require an ice cream maker. Serve with crisp butter cookies.

• 3 large egg yolks
• 3/4 cup chilled whipping cream, divided
• 1/3 cup pure maple syrup
• 1/4 teaspoon maple extract
• 2 tablespoons raspberry jam
• 3 cups mixed berries (such as blackberries, raspberries, and blueberries)

1.  Whisk yolks, 1/4 cup cream, and syrup in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 175°F, about 3 minutes. Remove bowl from over water. Using electric mixer, beat mixture until cool and thick, about 3 minutes.
2. Whip remaining 1/2 cup cream and maple extract in large bowl to soft peaks. Fold whipped cream into yolk mixture. Cover and freeze maple cream until firm, at least 6 hours or overnight.
3. Whisk jam in medium bowl to loosen. Add berries; toss to coat and let stand 15 minutes. Spoon berry mixture into dishes; top with maple cream.

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Berries and White Chocolate Mousse

Recipe & picture courtesy of Family Circle

Makes: 8 servings
Prep: 10 minutes
Chill: 3 hours
Cook: 8 minutes

• 3/4 cup sugar
• 6 large egg yolks
• 3 ounces white chocolate, melted
• 2 teaspoons vanilla extract
• 1-2/3 cups heavy cream
• 4 cups assorted fresh raspberries, blackberries, marionberries and boysenberries
• 8 almond or pirouette cookies to garnish (optional)

1. Combine sugar, 1/4 cup water and the egg yolks in a medium-size metal bowl. Set bowl over saucepan of simmering water (be sure bottom of bowl is not touching water).
2. Beat yolk mixture with hand mixer set on medium-high about 5 minutes or until mixture registers 140 degree F on an instant-read thermometer. Continue cooking for 3 minutes, beating constantly.
3. Remove bowl from over water. Add warm, melted white chocolate and vanilla. Beat about 5 minutes, until cool.
4. Beat heavy cream in a large bowl to stiff peaks. Gently mix 1/4 of the whipped cream into cooled white chocolate mixture. Fold white chocolate mixture into remaining whipped cream until no streaks remain. Cover and cool in refrigerator for at least 3 hours.
5. To serve: Alternate layers of mousse and berries in glasses or bowls, a scant 2/3 cup mousse per serving. Garnish with an almond or pirouette cookie, if desired.

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Grilled Summer Cobbler

Recipe & picture courtesy of Rachael Ray

SERVES 8
Prep Time: 20 min
Cook Time: 20 min

• 1 cup plus 1 tablespoon flour
• 1/4 cup plus 2 tablespoons sugar, plus more for sprinkling
• 2 teaspoons baking powder
• 1/2 cup buttermilk, at room temperature
• 4 tablespoons unsalted butter, melted
• 1 1/2 pounds nectarines (3 to 4), sliced
• 1 cup mixed berries
• Vanilla ice cream, for serving

1. Preheat a grill to medium-high. Grease a medium cast-iron skillet. In a medium bowl, whisk together 1 cup flour, 1/4 cup sugar and the baking powder. Mix in the buttermilk and butter until just combined.
2. In another medium bowl, toss together the nectarines, berries, remaining 1 tablespoon flour and 2 tablespoons sugar.
3. Spoon the fruit into the prepared skillet and dollop the dough over the fruit in 8 spoonfuls; sprinkle with sugar. Cover with foil and grill until the juices are bubbling and the top is golden, about 20 minutes. Let cool for 5 minutes before serving with a scoop of the ice cream.

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