Galettes can be made with any summer fruit and to us, they are all about enjoying the season. We'll be making many more this summer!
For the recipe:
- 150 grams softened butter
- 30 grams sugar
- 60 grams confectionary sugar
- 2 grams salt
- 1 egg
- 280 grams flour
- peaches, rinsed and cut into thin segments
- melted butter
Makes enough for 4 galettes.
In a mixer fitted with paddle attachment, cream the butter.
Add both sugars and continue mixing.
Add the egg. Scrape the sides of mixing bowl and continue mixing.
Add the flour and salt and mix until just combined.
Wrap in plastic and chill for atleast an hour.
Roll out the dough and cut out 4 circles about 7 inches in diameter.
Place on a sheet pan and chill for 20 minutes.
Once cool, arrange the fruit on top of each circle of dough, making sure to leave atleast a 11/2 inch space on the edges to fold the galette.
Brush the fruit with butter and sprinkle with sugar (1 tablespoon for each galette).
Fold the edges and chill for 15 minutes.
Place in a 375 degree oven for 15 minutes, then rotate and bake for another 10 to 15 minutes until golden brown.
Food & Wine Magazine commissioned us to make and photograph Jacques Pépin's Summer Fruit Soup for their Most Wanted series in this month issue. It's a delicious summer dessert. You can find the recipe in the July issue or on their website.
Preserve the season with a raspberry shiso jam, you'll be glad to have this treat in the winter months! Shiso, also referred to as Perilla, combines really well with berries, giving them a hint of mint and basil. In our neck of the woods, we find shiso leaves at our local farmers' market along side berries. But no worries, if you can't find shiso, you can easily substitute with basil!
500 grams of raspberries
325 grams of sugar
juice from 1/4 lemon
3 shiso leaves (you can also use basil leaves)
How to make the jam:
Rinse the raspberries and combine with the sugar and lemon juice.
Cook over medium high heat, stir periodically.
As the jam cooks, remove any foam that collects on top with the help of a small skimmer or sieve.
In the meantime, cut the stems from shiso leaves and cut each leaf into thin strips lenghtwise, then cut the strips into a dice.
The jam should be near ready when it has thickened and any foam on top has gone.
Check the set by placing a small amount of jam on a cold plate.
Add the shiso leaves and continue cooking for 2 minutes.
Pour into your jars and seal.
Hot enough for you out there? Cool down with this delicious seasonal summer treat!
For the recipe:
225 grams blackberries
340 grams raspberries
3 pinches of cardamom
110 grams sugar
125 grams water
275 grams greek yogurt
2 Tbsp sugar
1 Tsp lemon
Makes enough for about 8 popsicles depending on the size of your moulds.
Combine water and sugar in a pot and bring to boil to make a simple syrup. Cool down.
Add lemon and cardamom to raspberries and blackberries and pour cooled simple syrup on top.
Blend using either a hand blender or a Cuisinart until liquid.
Mix yogurt, sugar and lemon together until smooth.
Pour into moulds and freeze!
To make the layered popsicle, freeze each layer for at least half an hour before adding the next.
For the yogurt swirl, lightly mix fruit mixture and yogurt before pouring into moulds.
It's quick, easy and a delicious treat for the fourth!
Here is the trifle in a jar recipe:
ladyfingers, broken into pieces
240 grams softened mascarpone cheese
120 grams heavy cream
50 grams sugar
1 teaspoon vanilla
(Makes enough for four 8 ounce jars).
Combine mascarpone cheese, heavy cream, sugar and vanilla into a bowl and whisk until you get soft peaks.
Start by placing a few pieces of ladyfingers in the bottom of each jar.
Working in thin layers, add: cream, raspberries, ladyfingers, cream, blueberries, ladyfingers, cream and cherries on top.
And a quick 1-minute how-to video: