Recipe - Individual Berry Cobblers

FOR PASTRY STARS
2 Sheets frozen puff pastry;
(about 1 pound),
; thawed
An egg wash made by whisking
1 large egg
; yolk with 1 tablespoon
water

FOR BERRY MIXTURE
1/3 cup Water
3 tablespoon Fresh lemon juice
3 One half tablespoon Cornstarch
5 cup Fresh blackberries; (about 5
halfpints)
5 cup Fresh raspberries; (about 4
halfpints)
2 One half Three fourths cups sugar; or to taste,
up to
; 2

ACCOMPANIMENT
Lemon buttermilk ice cream

LEMON BUTTERMILK ICE CREAM
6 lg Egg yolks
1/3 cup Fresh lemon juice
Three fourths cup Sugar
2 cup Buttermilk
1 lg Lemon; zest of

Make pastry stars:

On a lightly floured surface with a lightly floured rolling pin roll out
each puff pastry sheet into a 14 by 13inchrectangle. With 1 or more
starshaped cutters cut out 24 pastry stars. Divide pastry stars between 2
baking sheets, arranging in one layer, and freeze 5 minutes.

Remove baking sheets from freezer. Brush top of each pastry star lightly
with some egg wash (be careful not to drip down edges of pastry) and bake
in middle and lower thirds of oven about 5 minutes. Alternate baking sheets
and bake 5 to 10 minutes more, or until pastry stars are puffed and golden
brown. Transfer pastry stars to a rack and cool completely. Pastry stars
may be made 2 days ahead and kept in a sealed plastic bag at room
temperature. Makes 24 stars.

Make berry mixture:

In a large bowl whisk together water, lemon juice, and cornstarch until
combined well. Add berries and sugar, tossing gently to combine well.
Divide berry mixture evenly among eight 1 1/2cup shallow ramekins or
baking dishes and put in 2 shallow baking pans. Bake berries in middle and
lower thirds of oven 25 minutes and cool slightly.

To assemble cobblers:

Top each serving decoratively with pastry stars and a scoop of ice cream.
Serve cobblers hot or warm.

Make Lemon Buttermilk Ice Cream:

In a small heavy saucepan whisk together yolks, lemon juice, and sugar and
cook over moderate heat, whisking constantly, about 15 minutes, or until a
candy thermometer registers 175F. (do not boil). Strain mixture through a
sieve into a bowl and cool, surface covered with plastic wrap.

Whisk buttermilk and zest into cooled lemon curd until combined well and
freeze in an icecream maker. Makes about 4 cups.

Serves 8.

Gourmet July 1995

Converted by MC_Buster.

Per serving: 3047 Calories (kcal); 39g Total Fat; (10% calories from fat);
40g Protein; 665g Carbohydrate; 1293mg Cholesterol; 570mg Sodium Food
Exchanges: 1 One half Grain(Starch); 1 One half Lean Meat; 0 Vegetable; 5 One half Fruit;
5 Fat; 35 Other Carbohydrates

Converted by MM_Buster v2.0n.