The recipe combines techniques learned earlier in this curriculum. Crème anglaise, the base of ice cream, is also the foundation of this dessert. What gives it structure is gelatin. The gelatin is dissolved in water and later stirred into the cooled crème anglaise mixture that has been lightened with whipped cream. After the gelatin does a bit of its magic and sets the mixture slightly, it's poured into molds and chilled.

The raspberry coulis is just puréed raspberries that have been strained to remove the seeds and stirred with sugar and lemon juice. This sauce is drizzled on the Bavarian cream.

The hardest part about this dessert is getting it out of its mold. {Luckily, I only needed one for a photo! The rest we enjoyed eating out of the plastic, golden containers circa-1950s!}

Recipe: Bavarois à la Vanille, Coulis de Framboise (Vanilla Bavarian Cream with Raspberry Coulis)

Serves: 6

Ingredients:

It begins with a cow. And then a chicken. Followed by some fruit, bees and sugar cane. Whoever thought to put all these ingredients together and freeze them was brilliant.

We've been making lots of {smartie and kit kat} ice cream since buying a deluxe model ice cream maker, the Cuisinart Supreme Commercial Quality Ice Cream Maker - ICE-50BC, earlier this year and haven't purchased a tub from the grocery store since.

According to MakeIceCream.com, vanilla is the most popular flavor of ice cream at 29% followed by chocolate at 8.9%. Honey-peach wasn't in the top 15, but it was tasty.

Recipe: Honey-Peach Ice Cream

Makes: about 1 quart (4 cups)

Ingredients:

It’s such a busy time right now with school out, new routines, packing, camping, travelling, visiting, swimming lessons, and so on. Summer holidays often seem busier than other times of the year, so I always find it nice and relaxing to retreat to the kitchen and bake something sweet. This blueberry pie was just the thing to bring a taste of summer to the table.

The filling itself is easy enough. Blueberries, sugar, flour and lemon with a touch of salt. Lining the bottom of the crust with breadcrumbs is pure genius too since it absorbs some of the liquid that oozes out of the blueberries.

In the past six months, I’ve made so much pastry. I enjoy piling the ingredients on the counter and squeezing them through my fingers to form a crust. I like the feel of the pastry coming together into a ball. It’s even better when the crust comes out of the oven crispy and flaky, and that’s what happened this week with Dorie’s blueberry pie. I made one 6-inch pie and 4 individual pies. By rolling it out between two pieces of wax paper, it was easier to move and handle.

A sprinkle of Le Cordon Bleu brown cane sugar with vanilla on top, and it was ready for the oven.

Recipe: Double-Crusted Blueberry Pie

You can find the recipe for Double-Crusted Blueberry Pie in the book Baking: From My Home to Yours (affiliate link) by Dorie Greenspan. To see how the rest of the TWD group fared with this week's recipe, click here and then click on each blogger! 

Tasting Notes
This was the best blueberry pie I’ve ever tasted, and the crust was so tender and flaky. Everyone enjoyed it with a dollop of ginger whipping cream or à la mode (or both). One friend even liked it doused with chocolate sauce!

Recipe for Next Week (July 15)
Chocolate Pudding on page 383. I will be camping, but I hope to find time to make it and post about it before I go.

More to Explore:

• Index of Recipes
• Visual Recipe Index

Cobblers, crumbles, grunts, slumps, brown betties. All have fruit. All have a pastry, streusel, or cake-like portion. All are easy and all are delicious. Dorie's cobbler doesn’t disappoint either. You can find a pretty good description of each of these types of desserts here.

According to Dorie, “a cobbler is about the most flexible dessert you can think of. In fact, it may even have gotten its name because of its flexibility: you can cobble it together with just about anything you've got around.”

I cut some rhubarb from the garden and bought some local strawberries. The topping was simple and only required a squeeze and press to form on top of the individual cobblers I made.

Recipe: Mixed Berry Cobbler

You can find the recipe for Mixed Berry Cobbler in the book Baking: From My Home to Yours (affiliate link)s by Dorie Greenspan or at NPR where Dorie talks with Michele Norris about this great summertime dessert. Dorie also provides a blueberry-peach cobbler recipe at Serious Eats. To see how the rest of the TWD group fared with this week's recipe, click here and then click on each blogger! Thanks to Beth of Our Sweet Life who chose the recipe for this week.

Tasting Notes
This was such a simple and easy dessert. As the recipe says, go light on the strawberries since they reduce a lot during baking. I should have read the recipe more carefully, but it was still delicious!

Recipe for Next Week (July 1)
Apple Cheddar Scones on page 32.