I’ve been struggling with the impending end of summer even more than usual this August. I miss the feeling of going back to school, I remember how bitter cold it turned so quickly last year, and I don’t look great in oxblood… which seems to be popping up all over fall fashion again this season. SO I am doing everything I can to pack as much summer goodness into these last couple weeks, starting with some summer baking!
Maybe you do know this or maybe ya don’t, but my day job is in cookbook publishing. My absolute favorite title we’ve done from the past couple years is food blogger Shaina Olmanson’s Desserts in Jars [ available for purchase here ].
Though there are recipes for all seasons [ hello Pumpkin Cheesecakes + Spiced Hot Chocolate ], this trailer will convince you that the book is the ultimate accessory for a summer picnic:
Desserts in Jars Cookbook Promo Trailer from Ingman Photography on Vimeo.
[ Peach-Raspberry Verrines with Lemon-Thyme Cream ]
[ ingredients ]
for the lemon-thyme cream::
- 5 large egg yolks
- ¾ cup sugar
- Grated zest of 4 lemons, plus ½ cup fresh lemon juice squeezed from about 2 of them
- 3 fresh thyme sprigs
- 6 tablespoons (¾ stick) unsalted butter, softened
- 1 cup heavy cream
for the peach-raspberry verrines::
- 4 to 6 ripe peaches
- 1 cup fresh raspberries
- 8 fresh thyme sprigs, for garnish
[ directions ]
1. Make the lemon-thyme cream: Whisk together the egg yolks in a medium-size bowl and set aside. In a medium-size saucepan, heat the sugar, lemon zest, lemon juice, and 3 thyme sprigs over medium heat until the sugar completely dissolves and the mixture begins to simmer just slightly around the edges.
2. Whisk in the butter 1 tablespoon at a time until incorporated. Temper the egg yolks by whisking 2 tablespoons of the hot liquid into the yolks. Slowly pour the tempered yolks into the saucepan, whisking constantly. Heat, stirring, until the mixture thickens and coats the back of a wooden spoon. Remove from the heat, remove and discard the thyme sprigs, and allow to cool completely. Refrigerate the lemon curd overnight.
3. Whip the heavy cream until stiff peaks form. Whisk the chilled lemon curd and then fold in the whipped cream until incorporated.
4. Make the verrines: Thinly slice the peaches and squeeze some lemon juice over the pieces to prevent browning. Fan out the slices in the bottoms of eight 8-ounce jars. Spoon 2 to 3 tablespoons of lemon cream over the peaches. Add a single layer of raspberries, then spoon another 2 to 3 tablespoons of lemon cream over the top of those. Finish with a fan of peaches and a sprig of fresh thyme. Serve cool.
Makes 8 individual verrines
How are you soaking up the dog days of summer? Any last-minute picnics you’re looking forward to as well?
Full Disclosure: I work for this cookbook’s publisher; however, all opinions expressed are fully my own.