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.
fizzandfrosting says
Those look SO YUMMY! And what a fun line of work to be in!
alainaisbouts says
these look delicious! and i had no idea that was your day job – what an awesome job! hope to see you tonight 🙂
Courtney says
Adorable idea!
amy says
those are so darn cute! i’ve never made a dessert in a jar before 🙂
Jessica says
Oh I love these! I love the idea of individual treats and peaches are perfect in the summer!
dana says
looks so delish!! I need to try this for sure.
The Casual Classic
Always Maylee says
Seriously the change from summer to winter is so quick.. too quick! We have to savor summer as much as we can. And this little treat looks perfect, yum!
xo, Yi-chia
Always Maylee
Julie, from prosecco to plaid says
These are adorable and look so delicious!! xo, Julie
Eccentric Owl says
These look SO good!
Akshara Vivekananthan says
This recipe looks absolutely divine! What an awesome job you have! Thanks for sharing!
Cheers!
Akshara
Simply Akshara
Kate @ SuburbanSweetheart.com says
What a cool job – & these look AMAZING!
Alissa says
YUM!!! These look beautiful AND tasty!
Annie says
YUM….what a delicious, summery (and pretty) treat! Enjoy the last few weeks of Summer 🙂
Annie
The Other Side of Gray
Alex Hubbard (@AlexHubbard) says
Wait where’s mine?
Another Clean Slate says
New to your blog from the Boston Bloggers and I picked a good day! I could only dream of having a job in cookbook publishing and this recipe is amazing. Making me hungry 🙂