No one, including me, wants to turn on a hot oven when it’s a sizzling 100 degree outside! No, what we want to do is make a summer seasonal dessert that requires minimal effort, and a high reward of the rich, creamy and fruity dessert variety. So…cue in this Summer Berry Mascarpone Panna Cotta.
Coming home with an arm-full of fresh, juicy, sweet, succulent sun-ripened peaches from Nashville’s own, The Peach Truck, in the sweltering and achingly humid summer heat could only mean one thing…peach ice cream! Okay, okay, you’re right, it can mean so many a lovely peachy things: pies, preserves, cobblers, tarts, cakes, the list is endless. But in this moment, right now, right here, all I can think of is seeing these ruby speckled gems in a cool, heat quenching Summer Sweet Roasted Peach Ice Cream.
It’s Strawberry season y’all! And what a season it’s been. Producing some of the most luscious, ripe, succulent, and juicy, sun-kissed strawberries I have ever had. So I knew whatever recipe I created, it needed to preserve, enhance and balance that fresh picked natural sweet perfection. Then, passing by this sea of farm to our kitchen strawberries, my husband casually throws out, “those would be great on top of a cheesecake!”
Ahhh, blood orange. This sweet, sour, tangy and unbelievably bright citrus fruit is bursting with juicy flavor that is reminiscent of an orange, tangerine and lemon, all they while drenched in its own crimson uniqueness.
Cake is often treated as a vehicle for frosting. Not here. Not this bake. Not this cake. This Candied Blood Orange Olive Oil Yogurt Cake is one of the most deeply flavorful and gratifying cakes I have ever created. The fruity intense flavor of the extra virgin oil, with the tang of the yogurt and sweet sour bite of the blood orange is an incredible symphony when married together.