LEMON COOKIES
with LEMON GLAZE and RICOTTA BUTTERCREAM
These sandwich cookies are filled with whipped ricotta buttercream and brushed with a zesty lemon glaze. If you like sweet and tart flavors together, these are the cookies for you. Feel free to try substituting a different citrus fruit for the lemon—grapefruit, lime, and orange would all be delicious!
makes 20 sandwich cookies
Lemon Cookies
2½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
2 large eggs
Finely grated zest of 1 lemon
3 tablespoons fresh lemon juice
Ricotta Buttercream
1 cup (2 sticks) unsalted butter, at room temperature
3 cups confectioners’ sugar
1 tablespoon heavy cream
15 ounces whole-milk ricotta cheese
½ vanilla bean
Lemon Glaze
¼ cup confectioners’ sugar
1 tablespoon finely grated lemon zest
3 tablespoons fresh lemon juice
- Make the lemon cookies: Preheat the oven to 400°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium-high speed until fluffy, about 3 minutes. Add the eggs one at a time and mix until combined. Add the lemon zest and lemon juice. With the mixer running on low speed, gradually add the flour mixture until it is just incorporated. Transfer the batter to a piping bag and pipe 3-inch circles onto the prepared baking sheets, leaving about 2 inches around each one. Bake until the edges are light golden brown, 12 to 15 minutes. Let the cookies cool completely on the baking sheets.
- Make the ricotta buttercream: In the bowl of a stand mixer fitted with the whisk attachment, beat the butter and confectioners’ sugar on high speed until creamy. Add the cream and ricotta. Cut the vanilla bean in half lengthwise and use the dull edge of the knife to scrape the tiny black seeds into the bowl. Mix well.
- Make the lemon glaze: In a small bowl, whisk together the confectioners’ sugar, lemon zest, and lemon juice.
- Just before serving, brush the tops of the cookies with the glaze. Spread a heaping tablespoon of buttercream on the flat side of half the cookies and top with the remaining cookies.
CHOCOLATE CAKE
with WHIPPED CHOCOLATE FROSTING
Gavin put every single kind of chocolate that was in the MasterChef Junior pantry into this layered chocolate cake. He called it the “chocoholic delight.” So, if chocoholic is a word that you’ve proudly used to describe yourself, then you’ll love this cake! You can garnish with your favorite fresh berry, or even drizzle some raspberry sauce (this page) over each slice.
makes one 9-inch three-layer cake
Chocolate Cakes
4 cups all-purpose flour, plus more for the pans
2 cups (4 sticks) unsalted butter, plus more for the pans
1 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
3 cups granulated sugar
4 large eggs
6 large egg yolks
2 cups buttermilk
1 tablespoon plus 1 teaspoon pure vanilla extract
Whipped Chocolate Frosting
6 cups confectioners’ sugar
1½ cups unsweetened cocoa powder
1 cup (2 sticks) unsalted butter, at room temperature
8 tablespoons heavy cream
2 teaspoons pure vanilla extract
Fresh raspberries, for garnish
Dark chocolate curls, for garnish
White chocolate curls, for garnish
- Make the chocolate cakes: Preheat the oven to 350°F. Butter and flour three 9-inch cake pans, tapping out the excess flour.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Add the eggs and egg yolks one at a time, beating well after each addition. Beat in about one-third of the flour mixture, followed by half the buttermilk, another one-third of the flour mixture, the remaining buttermilk, and the remaining flour mixture. Add the vanilla and beat until just incorporated. Divide the batter evenly among the prepared pans and smooth the tops.
- Bake for 32 to 35 minutes, until the cakes pull away from the sides of the pans. Let cool in the pans for 10 minutes, then run a butter knife around the edges of the pans and invert the cakes onto a wire rack. Let cool completely.
- Make the whipped chocolate frosting: Sift the confectioners’ sugar and cocoa powder into a large bowl.
- In the bowl of a stand mixer fitted with the whisk attachment, beat together 2 cups of the sugar-cocoa mixture, the butter, and 2 tablespoons of the cream on medium-high speed until smooth. Add another 2 cups of the sugar-cocoa mixture and another 2 tablespoons of the cream and mix well. Repeat twice more, until all the ingredients are combined and the frosting is fluffy. Mix in the vanilla.
- Place one cake layer on a cake stand or serving plate. Spread some of the frosting on top of the cake. Place a second cake layer on top and spread another layer of the frosting on top. Place the third cake layer on top and frost the top and sides of the cake. Garnish with fresh raspberries and chocolate curls.
LAVA CAKES
with WHIPPED CREAM and RASPBERRY SAUCE
Looking at these cakes, you might think they are traditional lava cakes, with a gooey melted-chocolate interior. But there is actually a hidden pinch of cayenne pepper in the cake batter, which gives them a tiny kick of heat. This is an easy recipe to double, or even triple, if you are serving more people.
serves 4
Lava Cakes
½ cup (1 stick) unsalted butter, plus more for the ramekins
Granulated sugar, for the ramekins
6 ounces semisweet chocolate
¼ teaspoon ground cinnamon
Pinch of cayenne
Pinch of freshly grated nutmeg
3 large eggs
3 large egg yolks
¾ teaspoon pure vanilla extract
¼ teaspoon pure almond extract
½ cup all-purpose flour
1¼ cups confectioners’ sugar
Whipped Cream
¼ cup heavy cream
¼ cup confectioners’ sugar
1 teaspoon pure vanilla extract
Raspberry Sauce
1 cup fresh raspberries, plus more for garnish
½ cup confectioners’ sugar, plus more for garnish
- Make the lava cakes: Preheat the oven to 400°F. Butter the insides of four 6-ounce ramekins and sprinkle with granulated sugar. Tap out the excess sugar.
- Set a heat-safe bowl over a pot of barely simmering water (be sure the bottom of the bowl does not touch the water). Combine the butter, chocolate, cinnamon, cayenne, and nutmeg in the bowl and stir until the chocolate is completely melted and smooth. Remove from the heat.
- In a separate large bowl, whisk together the eggs, egg yolks, vanilla, and almond extract. Gradually add the flour and confectioners’ sugar, whisking continuously until fully combined. While whisking, slowly pour in the melted chocolate mixture and whisk to incorporate. Divide the batter evenly among the prepared ramekins and place the ramekins on a rimmed baking sheet.
- Bake for exactly 14 minutes, until the sides of the cake are firm and the center is soft. Remove from the oven and let cool for 5 minutes.
- Meanwhile, whip the cream: In the bowl of a stand mixer fitted with the whisk attachment, beat the cream, confectioners’ sugar, and vanilla on medium-high speed until the cream holds stiff peaks, 3 to 4 minutes.
- Make the raspberry sauce: In a food processor, purée the raspberries and confectioners’ sugar. Strain through a fine-mesh sieve into a bowl to remove the seeds.
- To serve, run a butter knife around the edges of each ramekin to loosen the cakes. Invert each cake onto a dessert plate. Spoon the whipped cream on each cake and drizzle the raspberry sauce over the top. Dust with confectioners’ sugar and garnish with a few fresh raspberries.
PINEAPPLE UPSIDE-DOWN CAKE
These individual pineapple upside-down cakes are topped with a dollop of whipped coconut cream, which might surprise you if you’re expecting regular whipped cream! It’s a small change, but it makes a big difference and ups the tropical flavors going on in this cake. For additional garnishes, you could drizzle the cakes with a spoonful of store-bought guava purée and top with a piece of dehydrated pineapple.
serves 4
¾ cup (1½ sticks) unsalted butter, at room temperature
¾ cup packed dark brown sugar
6 sprigs fresh thyme
3 tablespoons dark rum
½ cup heavy cream
¼ small pineapple, peeled and cut into ½-inch-thick wedges
1½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon kosher salt
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
½ cup pineapple juice
1 (14-ounce) can coconut cream (see Tip, this page)
½ cup confectioners’ sugar
- Melt 6 tablespoons of the butter in a small saucepan set over medium heat. Add the brown sugar and thyme and cook, stirring frequently, until the sugar has dissolved, 5 minutes. Pour half the mixture into four 6-ounce ramekins. Return the pan to medium heat, add 2 tablespoons of the rum and the heavy cream, and stir well. Heat, stirring, for 1 minute. Remove the pan from the heat, let cool, and set aside.
- Preheat the oven to 350°F.
- Arrange the pineapple wedges on top of the brown sugar mixture in the ramekins, overlapping the slices slightly to create a spiral.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the remaining 6 tablespoons butter on medium-high speed until light and fluffy, about 3 minutes. Add the granulated sugar and beat for 2 minutes more. Add the eggs one at a time, beating well after each addition. Beat in the vanilla and the remaining 1 tablespoon rum. Add about half the flour mixture and beat on low speed until just blended. Beat in the pineapple juice, followed by the remaining flour mixture. Spoon the batter into the ramekins over the pineapple layer.
- Bake the cakes on the middle rack of the oven for about 45 minutes, until golden brown and a cake tester inserted into the center comes out clean.
- Remove the cakes from the oven, poke a few holes in each cake using a toothpick, and then pour the reserved caramel mixture over the tops. Let the cakes cool in the ramekins for 5 minutes. Run a butter knife around the edge of each ramekin to loosen the cake, and then invert each cake onto a dessert plate.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the coconut cream and confectioners’ sugar on medium-high speed until the mixture holds soft peaks, 2 to 3 minutes.
- Garnish each pineapple upside-down cake with a dollop of whipped coconut cream. Serve.
TIP You’ll find cans of coconut cream on the same shelf as coconut milk in most grocery stores. They look similar, so make sure you grab the right one! If you can’t find it, here’s a quick tip: Pop a can of full-fat coconut milk into the fridge for 24 hours, then carefully open the can and skim the cream off the top, leaving the coconut water below!
CHOCOLATE CUPCAKES
with RASPBERRY CURD and PASSION FRUIT BUTTERCREAM
Judge Joe Bastianich told Sean (and Logan, his partner for the cupcake challenge) that the way a cupcake looks is incredibly important. When he opened the cake box and saw these cupcakes garnished with beautiful caramel swirls, he was impressed. But after taking a bite and discovering a surprise raspberry curd filling in the middle, he was truly amazed. Try garnishing other desserts with these caramel swirls for added flair and elegance.
makes 24 cupcakes
Chocolate Cupcakes
2 cups all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
1½ cups granulated sugar
2 large eggs
3 large egg yolks
2 teaspoons pure vanilla extract
1 cup buttermilk
Raspberry Curd
1 pint fresh raspberries
¾ cup granulated sugar
⅓ cup cornstarch
2 large egg yolks
Passion Fruit Buttercream
1½ cups (3 sticks) unsalted butter, at room temperature
3¾ cups confectioners’ sugar, sifted
½ teaspoon pure vanilla extract
¼ cup passion fruit purée
Caramel Swirls
2 cups granulated sugar
½ teaspoon cream of tartar
24 fresh raspberries, for garnish
- Make the choclate cupcakes: Preheat the oven to 350°F. Line two 12-cup cupcake tins with paper liners.
- In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium-high speed until light and fluffy, 3 minutes. Add the eggs and egg yolks one at a time, beating well after each addition. Beat in the vanilla. Beat in the buttermilk, followed by the flour mixture. Divide the batter evenly among the prepared cupcake cups, filling each three-quarters full.
- Bake for 15 to 20 minutes, until a toothpick inserted into the center of the largest cupcake comes out clean. Remove the cupcakes from the oven and let cool completely.
- Meanwhile, make the raspberry curd: In a small saucepan, combine the raspberries, granulated sugar, and ¼ cup water. Cook over medium heat, stirring, until the raspberries soften, about 5 minutes. Strain through a fine-mesh sieve into a bowl, discarding the seeds, and let cool slightly.
- In a separate bowl, whisk together the cornstarch and egg yolks. Whisk the cornstarch mixture into the strained raspberries. Return the raspberry mixture to the saucepan and cook over low heat, stirring continuously, until thick, about 5 minutes. Let cool completely.
- Make the passion fruit buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and creamy, about 2 minutes. Reduce the speed to medium and add the confectioners’ sugar about ½ cup at a time, beating well after each addition. Add the vanilla and passion fruit purée and beat on high speed for 10 seconds, until the frosting is smooth.
- Make the caramel swirls: Line a baking sheet with parchment paper. In a small, heavy-bottomed saucepan, combine the granulated sugar, cream of tartar, and ⅓ cup water. Cook over medium heat, without stirring, until the sugar caramelizes and turns an amber color, 10 to 12 minutes. Remove from the heat and immediately drizzle the caramel onto the prepared baking sheet in 24 small, decorative swirls. Let cool.
- When the cupcakes are completely cool, cut a small hole in the top of each cupcake and fill with raspberry curd. Use a pastry bag with a piping tip or a small spatula to frost the cupcakes. Garnish each one with a fresh raspberry and a caramel swirl.
MARSHMALLOW CUPCAKES
Addison frosted these rich chocolate cupcakes with a super-decadent chocolate ganache and topped them with toasted marshmallows. When you bite into one, you might be surprised to find that there’s gooey melted marshmallow hidden in the middle. We’ll leave it up to you to decide if these are even better than s’mores!
makes 18 to 20 cupcakes
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
¼ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
¾ cup sugar
½ cup (1 stick) plus 5 tablespoons unsalted butter, at room temperature
1 large egg
2 large egg yolks
½ cup buttermilk
1 teaspoon pure vanilla extract
2½ cups mini marshmallows
¼ cup chocolate crispy cereal
2 cups semisweet chocolate chips
¼ cup heavy cream
Blue sanding sugar, for garnish (optional)
Edible flowers, for garnish (optional)
- Preheat the oven to 350°F. Line two 12-cup cupcake tins with paper liners.
- In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and ½ cup of the butter on medium-high speed until light and fluffy, 3 minutes. Add the egg and egg yolks one at a time, beating well after each addition. Beat in about half the flour mixture, followed by the buttermilk and vanilla, and then the remaining flour mixture. Divide the batter evenly among the prepared cupcake cups, filling each three-quarters full.
- Bake for about 25 minutes, until a toothpick inserted into the center of the largest cupcake comes out clean. Remove the pan from the oven and let cool completely.
- While the cupcakes cool, set a heat-safe bowl over a pan of simmering water (be sure the bottom of the bowl does not touch the water). Combine 1½ cups of the marshmallows and 3 tablespoons of the butter in the bowl and heat, stirring, until melted and completely smooth. Stir in the cereal and keep warm over very low heat until ready to serve.
- Set a separate heat-safe bowl over a pan of simmering water (again being sure the bottom of the bowl does not touch the water). Combine the chocolate chips, cream, and remaining 2 tablespoons butter in the bowl and heat, stirring, until melted and smooth. Keep warm over very low heat until ready to use.
- Arrange the remaining 1 cup mini marshmallows in a single layer on a rimmed baking sheet. Using a kitchen torch, toast the marshmallows lightly. Let cool completely.
- To assemble the cupcakes, use a 1-inch ring mold to punch out the center of each cupcake (but not all the way through); reserve the punched-out piece. Fill the cavities with the marshmallow-cereal mixture. Place the reserved cupcake piece on top, pressing it back into place. Spread chocolate ganache frosting across the top of each cupcake and top with toasted marshmallows. Garnish with blue sanding sugar and edible flowers, if desired.
LEMON-BASIL CUPCAKES
with LEMON FROSTING and BASIL DUST
Light and very moist, these cupcakes have a zesty lemon flavor and a pronounced basil theme running through them—in the cupcake batter, as a garnish on top of the frosting, and also in the form of basil “dust,” which is Logan’s clever name for a mixture of finely ground basil and granulated sugar.
makes 24 cupcakes
Lemon-Basil Cupcakes
2½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
1½ cups granulated sugar
2 large eggs
3 large egg yolks
2 teaspoons pure vanilla extract
2 tablespoons finely grated lemon zest
12 basil leaves, finely chopped
1 cup buttermilk
Lemon Frosting and Basil Dust
1½ cups (3 sticks) unsalted butter, at room temperature
3¾ cups confectioners’ sugar, sifted
½ teaspoon pure vanilla extract
Juice of 1 lemon
12 large basil leaves
1 cup granulated sugar
24 small whole fresh basil leaves, for garnish
- Make the cupcakes: Preheat the oven to 350°F. Line two 12-cup cupcake tins with paper liners.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium-high speed until light and fluffy, 3 minutes. Add the eggs and egg yolks one at a time, beating well after each addition. Beat in the vanilla, lemon zest, and basil. Beat in the buttermilk, followed by the flour mixture. Divide the batter evenly among the prepared cupcake cups, filling each three-quarters full.
- Bake for 15 to 20 minutes, until a toothpick inserted into the center of the largest cupcake comes out clean. Remove the cupcakes from the oven and let cool completely.
- Meanwhile, make the lemon frosting and basil dust: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and creamy, about 2 minutes. Reduce the speed to medium and add the confectioners’ sugar about ½ cup at a time, beating well after each addition. Add the vanilla and lemon juice and beat on high speed for 10 seconds, until the frosting is smooth.
- In a mini food processor or spice grinder, blend the large basil leaves and granulated sugar until the basil is very finely chopped.
- When the cupcakes are completely cool, use a pastry bag with a piping tip or a small spatula to frost each cupcake. Sprinkle the cupcakes with basil dust and garnish each one with a small whole basil leaf.
RASPBERRY MARSHMALLOW WHOOPIE PIES
“This is a home run,” judge Graham Elliot said after taking a bite of one of these whoopie pies. There’s an amazing contrast between the rich chocolate cake and the fluffy raspberry marshmallow filling. Plus, they are super fun to eat! If you’d like to try flavoring the marshmallow with a different fruit, any fresh berry would be wonderful and could be prepared the same way as the raspberries.
makes 8 whoopie pies
3 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons baking soda
½ teaspoon kosher salt
½ cup (1 stick) unsalted butter, at room temperature
1½ cups granulated sugar
2 large eggs
¼ cup vegetable oil
1½ teaspoons pure vanilla extract
1½ cups whole milk
1½ cups mini marshmallows
¼ cup heavy cream
1 pint raspberries, plus 8 for garnish
¾ cup vegetable shortening
1 cup confectioners’ sugar, plus more for garnish
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium speed until pale and fluffy, about 3 minutes. Beat in the eggs, vegetable oil, and vanilla. With the mixer running on low speed, beat in about half the flour mixture, followed by half the milk. Then beat in the remaining flour mixture and remaining milk. Spoon about half of the batter into 4 even portions onto each of the prepared baking sheets, leaving about 2 inches around each mound of batter.
- Bake for 8 to 10 minutes, until the tops spring back when lightly pressed. Let the cakes cool completely on the baking sheets. Repeat with the remaining batter to bake 16 cakes total.
- In a small saucepan, melt the marshmallows with the cream over medium heat, stirring continuously. Let cool.
- In a separate small saucepan, bring the raspberries and 1 teaspoon water to a simmer over medium-low heat and cook, stirring occasionally, until the raspberries fall apart, 7 minutes. Strain through a fine-mesh sieve into a bowl, discarding the seeds. Let cool.
- In the bowl of the stand mixer fitted with the paddle attachment, beat the shortening and confectioners’ sugar on medium-high speed until fluffy, about 3 minutes. Beat in the cooled marshmallow cream and the cooled raspberry mixture.
- To serve, spoon some of the filling onto the flat side of 8 cakes. Top with the other cakes to form whoopie pies. Dust the whoopie pies with confectioners’ sugar and garnish each one with a fresh raspberry.
NEAPOLITAN CANNOLI
Traditional Neapolitan cannoli are shaped like cylinders, with open ends where the filling pokes out. But Alexander chose to deconstruct cannoli, creating a layered stack of crispy fried dough rounds and smooth ricotta filling. On the side, he served a blackberry compote, which both looks and tastes fantastic. Impressed with Alexander’s ingenuity, judge Gordon Ramsay called this dish “bloody phenomenal.” Just goes to show that there’ll always be ways to reconfigure a classic dish and turn it into something new!
serves 8
Cannoli Shells
2 cups all-purpose flour, plus more for rolling
5 tablespoons granulated sugar
¼ teaspoon kosher salt
1 tablespoon plus 2 teaspoons unsalted butter, cut into small pieces
½ cup dry white wine
1 large egg yolk
4 cups canola oil
3 tablespoons ground cinnamon
Filling
2 cups whole-milk ricotta cheese
¾ cup confectioners’ sugar
1 teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ cup heavy cream
¼ cup chocolate chips
Zest of 1 lemon
Blackberry Compote
1 tablespoon unsalted butter
2 cups blackberries, rinsed
¼ cup granulated sugar
Confectioners’ sugar, for dusting
Blackberries, for garnish
Fresh mint leaves, for garnish
- Make the cannoli shells: In a medium bowl, sift together the flour, 1 tablespoon of the granulated sugar, and salt. Using your fingers, work the butter into the flour mixture until the dough resembles coarse sand. Add the wine and egg yolk and mix until a smooth dough forms. Shape the dough into a disk, wrap in plastic, and refrigerate while you prepare the filling.
- Make the filling: In a medium bowl, whisk the ricotta until smooth. Whisk in the confectioners’ sugar, cinnamon, and allspice.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the cream on medium-high speed until it holds stiff peaks, 3 to 4 minutes. Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips and lemon zest. Cover and refrigerate for 30 minutes to 1 hour.
- Make the blackberry compote: In a medium saucepan, melt the butter over high heat. Add the berries and cook, stirring, for 2 minutes. Stir in the sugar until it has dissolved, about 2 minutes. Remove the pan from the heat and let cool.
- Meanwhile, in a heavy-bottomed pot, heat the canola oil to 360°F. On a floured surface, roll out the dough to ⅛ inch thick. Using the rim of a glass with a 3- to 4-inch diameter, cut out 24 circles, gathering the scraps of dough and rerolling if needed. Working in batches, carefully add the dough circles to the hot oil and fry until golden brown and crisp, 3 to 4 minutes. Transfer to a wire rack, let cool slightly, and then sprinkle with the cinnamon and the remaining 4 tablespoons granulated sugar. Repeat to fry the remaining dough circles.
- Just before serving, transfer the filling to a pastry bag and pipe it across 8 of the fried shells. Gently place a second fried shell on top of each, pipe more filling, and then top with a third fried shell. Dust with confectioners’ sugar and garnish with blackberries and mint. Serve the compote on the side.
KEY LIME PIE
with COCONUT WHIPPED CREAM
You’ll need to plan ahead to make this creamy custard pie. The filling needs an hour or two to chill in the refrigerator, and the fully assembled pie also requires some time to set. All that time will be worth it, though, when you serve a gorgeous slice and taste the sweet-tart flavor of the key lime filling combined with the richness of the coconut whipped cream topping. Feel free to try substituting the key limes with a different citrus fruit, such as lemon or blood orange. You could also garnish the whipped cream topping with fresh raspberries and finely grated citrus zest, if you like.
makes one 9-inch pie
Piecrust
2½ cups all-purpose flour, plus more for rolling
½ cup (1 stick) unsalted butter, chilled and cubed
¼ cup shortening
Kosher salt
1 large egg
3 tablespoons sour cream
¼ cup cold water
Key Lime Filling
3 cups plus 2 tablespoons whole milk
1 teaspoon powdered gelatin
4 large egg yolks
½ cup granulated sugar
1 tablespoon pure vanilla extract
⅓ cup cornstarch
2 tablespoons unsalted butter, cut into cubes and chilled
Zest of 2 key limes
2 tablespoons fresh key lime juice
Coconut Whipped Cream
2½ cups heavy cream
3 tablespoons coconut cream (see Tip, this page)
¼ cup confectioners’ sugar
1 teaspoon pure vanilla extract
Green food coloring (optional)
Key lime zest, for garnish
1 key lime, thinly sliced, for garnish
- Make the piecrust: In a food processor, combine the flour, butter, shortening, and a pinch of salt. Pulse until the mixture resembles coarse sand.
- In a small bowl, whisk together the egg, sour cream, and water. Add to the flour mixture and pulse until a dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 400°F.
- On a lightly floured surface, roll the dough out to an 11-inch circle about ⅛ inch thick. Drape the dough across a 9-inch pie pan. Fold the overhanging edge under itself to make it double thick. Using your fingers, press the edge to create a fluted pattern. Prick the base with a fork. Line the crust with a piece of parchment paper and fill with pie weights, dried beans, or uncooked rice. (For more about blind-baking, see this page.) Bake on the bottom rack of the oven until the edges are light golden brown, about 20 minutes. Remove the pie weights and parchment and return the crust to the oven to bake until evenly golden, 10 minutes more. Let cool completely.
- Make the key lime filling: In a small bowl, combine 2 tablespoons of the milk and the gelatin. Let sit while the gelatin blooms, 5 minutes.
- In a heavy saucepan, heat 2½ cups of the milk over medium heat. As soon as bubbles form around the edges of the pan, remove the pan from the heat.
- In a medium bowl, whisk together the egg yolks, remaining ½ cup milk, the granulated sugar, vanilla, and cornstarch. While whisking, slowly add about 1 ladleful of hot milk to the egg mixture. While whisking continuously, gradually pour the warmed egg mixture into the saucepan. Cook over low heat, whisking continuously, until the custard thickens and coats the back of a spoon, 5 to 7 minutes. Remove the pan from the heat and whisk in the gelatin mixture and the butter. Strain the custard through a fine-mesh sieve into a bowl. Whisk in the lime zest and lime juice. Place a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming and refrigerate until cool, 1 hour.
- Make the coconut whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream, coconut cream, confectioners’ sugar, and vanilla on medium-high speed until the mixture holds stiff peaks, about 4 minutes. Transfer half the whipped cream to a bowl. If desired, add green food coloring, a few drops at a time, and mix until the whipped cream is your desired shade of green.
- To assemble the pie, spoon the key lime filling into the cooled piecrust and spread evenly. Top with the white coconut whipped cream, spreading it almost all the way to the edges. Transfer the green whipped cream to a pastry bag fitted with the star tip and pipe several decorative mounds, or add dollops of the green whipped cream and spread with the back of a spoon. Garnish with lime zest and sliced lime. Refrigerate for 2 to 3 hours, until set. Serve chilled.
RASPBERRY VANILLA CREAM TARTS
These petite tarts are filled with vanilla pastry cream and topped with a crown of fresh raspberries. A generous brush of apricot glaze makes the fruit glisten beautifully. You can use any kind of fresh fruit in place of the raspberries—try orange segments or a combination of ripe blackberries, strawberries, and blueberries. Nathan served a smooth raspberry sauce on the side and, if you’d like to do the same, see this page.
serves 4
1¼ cups all-purpose flour, plus more for rolling
½ cup (1 stick) unsalted butter, cut into small pieces and chilled
½ cup plus 1 tablespoon sugar
¼ teaspoon kosher salt
¼ cup ice water
4 large egg yolks
¼ cup cornstarch
2 cups whole milk
½ vanilla bean
½ cup apricot preserves
1 pint fresh raspberries
- In a food processor, combine the flour, butter, 1 tablespoon of the sugar, and the salt. Pulse until the mixture resembles coarse sand. Pour in the ice water and pulse until the dough comes together in a ball. Transfer the dough to a flat surface, shape it into a disk, and wrap it in plastic wrap. Refrigerate for 1 hour.
- On a lightly floured work surface, roll out the dough to ⅛ inch thick. Cut the dough into 4 circles, each about 5 inches in diameter. Drape each circle of dough across a 3½-inch tart pan with a removable bottom, pressing the sides and trimming any overhanging edges. Refrigerate for 30 minutes.
- Preheat the oven to 375°F.
- Prick the bottom of the dough crusts with a fork. Line each tart with parchment paper and weigh down the paper with either pie weights or dried beans. (For more about blind-baking, see this page.) Bake until very lightly golden brown around the edges, about 15 minutes. Remove the weights and parchment and bake until golden, 12 to 15 minutes more. Remove the tart shells from the oven and let cool to room temperature.
- In a medium bowl, whisk together the egg yolks, cornstarch, and remaining ½ cup sugar until pale in color.
- In a heavy-bottomed medium saucepan, bring the milk to a simmer over medium heat. Remove the pan from the heat. Cut the vanilla bean lengthwise and use the dull edge of the knife to scrape the tiny black seeds into the hot milk. While whisking the egg mixture continuously, slowly add about ¼ cup of the hot milk. Pour the warmed egg mixture back into the saucepan and cook, whisking continuously, until thickened, about 5 minutes. Strain through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly against the surface to prevent a skin from forming. Refrigerate until cold, 1 to 2 hours.
- Combine the apricot preserves and ¼ cup water in a small saucepan and bring to a simmer over medium-low heat. Strain through a fine-mesh sieve into a bowl, discarding the solids, and keep warm.
- To assemble the tarts, spoon a heaping tablespoon of pastry cream into each tart shell and smooth it into an even layer. Arrange the raspberries on top of the pastry cream and brush them with the apricot glaze. Serve immediately or refrigerate, covered, for up to 3 days.
EARL GREY TART
with BLOOD ORANGE COULIS
You can barely tell by looking at these tart crusts, but they contain finely grated Meyer lemon zest and fresh thyme leaves. The Meyer lemon zest has a subtle yet delightful pine flavor, which partners nicely with the thyme, and together they enhance the already citrusy notes of the Earl Grey–infused pastry cream filling. Such sophisticated flavors for a twelve-year-old! The judges loved the way Nathan included his favorite snack food, pretzels, to give this tart some salty crunch.
serves 4
1¼ cups all-purpose flour, plus more for rolling
1 cup plus 1 tablespoon sugar
¼ teaspoon kosher salt, plus a pinch
½ cup (1 stick) unsalted butter, cut into small pieces and chilled
1 tablespoon finely grated Meyer lemon zest
1 tablespoon fresh thyme leaves
¼ cup ice water
2 cups whole milk
1 teaspoon pure vanilla extract
5 Earl Grey tea bags
4 large egg yolks
¼ cup plus 1 tablespoon cornstarch
1 cup blood orange juice
4 small pretzels, broken into pieces, for garnish
4 strips candied orange peel, for garnish
- In a food processor, combine the flour, 1 tablespoon of the sugar, the salt, butter, Meyer lemon zest, and thyme. Pulse until the mixture resembles coarse sand. Pour in the ice water and pulse until the dough comes together in a ball. Transfer the dough to a flat surface, shape it into a disk, and wrap in plastic wrap. Refrigerate for 1 hour.
- On a lightly floured work surface, roll out the dough to ⅛ inch thick. Cut the dough into 4 circles, each about 5 inches in diameter. Drape each circle of dough across a 3½-inch tart pan with a removable bottom, pressing the sides and trimming any overhanging edges. Refrigerate for 30 minutes.
- Preheat the oven to 375°F.
- Prick the bottom of the dough crusts with a fork. Line each tart with parchment paper and weigh down the paper with pie weights, dried beans, or uncooked rice. (For more about blind-baking, see this page.) Bake until very lightly golden brown around the edges, about 15 minutes. Remove the weights and parchment and bake until golden, 12 to 15 minutes more. Remove the tart shells from the oven and let cool to room temperature.
- In a heavy-bottomed medium saucepan, bring the milk to a simmer over medium heat. Remove the pan from the heat and add the vanilla, a pinch of salt, and the Earl Grey tea bags. Cover the pan and let steep for 10 minutes. Remove and discard the tea bags.
- In a medium bowl, whisk together the egg yolks, ¼ cup of the cornstarch, and ½ cup of the sugar until pale in color. While whisking the egg mixture continuously, slowly add about ¼ cup of the infused milk. Pour the warmed egg mixture back into the saucepan and cook, whisking continuously, until thickened, about 5 minutes. Strain through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly against the surface to prevent a skin from forming. Refrigerate until cold, 1 to 2 hours.
- In a small saucepan, combine the blood orange juice and remaining ½ cup sugar and bring to a simmer over medium heat. Whisk in the remaining 1 tablespoon cornstarch and bring to a simmer once again. Strain through a fine-mesh sieve into a bowl and let cool.
- To assemble the tarts, spoon a heaping tablespoon of Earl Grey cream into each tart shell and smooth it into an even layer. Garnish with the pretzel pieces and candied orange peel. Serve the tarts with the blood orange coulis on the side.
“My advice for anybody who is looking to take their food to the next level is to experiment. At first, don’t spend time worrying about what will look prettiest together, or whether or not certain flavor combinations will work. Any mistakes you make will help you learn more.” —Nathan
PASSION FRUIT GELÉE
and MAKRUT LIME PANNA COTTA
When he made this dish for the finale episode of Season 2, Samuel used dry ice to quickly freeze fresh raspberries. Then he broke up the berries into small pieces and added them as a garnish on top of the panna cotta. It’s a cool technique, but you can just use fresh raspberries, too, if you’d like to dress up this dessert.
serves 4
1 cup gingersnap cookies
6 teaspoons powdered gelatin
3 tablespoons cold water
1¼ cups passion fruit purée (see Tip)
¾ cup sugar
3½ cups heavy cream
1 cup whole milk
1 vanilla bean
2 makrut lime leaves (see Tip, this page)
Zest of 1 key lime
4 sprigs micro basil, for garnish
- In a food processor, grind the gingersnap cookies to a powder. Pass the powder through a fine-mesh sieve into a bowl, discarding any large crumbles.
- In a small bowl, combine 2 teaspoons of the gelatin and 1 tablespoon of the cold water. Let sit until the gelatin blooms, 2 minutes.
- Meanwhile, in a small saucepan, heat the passion fruit purée over medium heat until it simmers and then remove the pan from the heat. Whisk in ¼ cup of the sugar and the gelatin mixture. Pour the passion fruit mixture into four dessert glasses, filling each one-quarter full. Refrigerate until slightly set, about 1 hour.
- In a small bowl, combine the remaining 4 teaspoons gelatin and the remaining 2 tablespoons cold water. Let sit until the gelatin blooms, 2 minutes.
- Meanwhile, in a medium saucepan, bring the cream, milk, and remaining ½ cup sugar to a simmer over medium-high heat. Cut the vanilla bean in half lengthwise and use the dull edge of the knife to scrape the tiny black seeds into the pan. As soon as the cream mixture bubbles, remove the pan from the heat, add the makrut lime leaves and key lime zest, and let steep for 5 minutes. Strain through a fine-mesh sieve into a bowl, discarding the solids. Whisk in the gelatin mixture. Pour the makrut lime panna cotta over the passion fruit gelée, filling the glasses nearly all the way to the top. Refrigerate until set, about 2 hours.
- Just before serving, dust the top of each panna cotta with the gingersnap powder and garnish with the micro basil.
TIP You can buy passion fruit purée from specialty foods stores or online. It’s often sold frozen because it’ll keep for months in the freezer.
GREEN TEA PANNA COTTA
Showing off her signature creativity and playfulness, Addison crumbled Pocky Sticks, a beloved Japanese biscuit snack, to make a crunchy bed for silky green tea panna cotta. Judge Christina Tosi absolutely loved this dessert and complimented Addison on the panna cotta’s perfect texture.
serves 4 to 6
1 teaspoon matcha green tea powder
1½ teaspoons powdered gelatin
1½ cups plus 2 tablespoons heavy cream
1 teaspoon pure vanilla extract
¼ cup sugar
3 packages chocolate-dipped biscuit sticks, such as Pocky Sticks
- In a small bowl, whisk together the matcha and gelatin. Stir in 2 tablespoons of the cream and let sit until the gelatin blooms, 3 to 4 minutes.
- Meanwhile, in a medium saucepan, bring the remaining 1½ cups cream, vanilla, and sugar to a simmer over medium heat. Remove the pan from the heat and whisk in the gelatin mixture. Pour the mixture into four to six small dome-shaped silicone molds or ramekins. Refrigerate until set, 4 to 6 hours. Remove, unmold, and refrigerate until ready to serve.
- Reserve 8 to 12 of the chocolate-dipped biscuit sticks for garnish. Place the remaining sticks in a food processor and pulse until they resemble coarse sand.
- To serve, place a heaping tablespoon of the biscuit crumbles in the center of each plate. Top each with 1 panna cotta. Garnish each with 2 reserved whole chocolate-dipped biscuit sticks.
RASPBERRY MOUSSE, GELÉE,
and LIME WHIPPED CREAM PARFAIT
This stunning layered dessert is made up of three separate parts: a tart raspberry gelée; a smooth, thick raspberry mousse; and a dollop of lime whipped cream. Together they add up to a delicious combination of sweet and creamy in every bite. Instead of raspberries, you could use your favorite fresh berry, and you could also try making the whipped cream with the zest of another citrus fruit.
serves 4
Raspberry Mousse
1 pint fresh raspberries
3 large egg yolks
⅔ cup sugar
1¼ cups heavy cream
Gelée
1 pint fresh raspberries
¼ cup sugar
1 tablespoon fresh lemon juice
½ teaspoon powdered gelatin
1 tablespoon boiling water
Lime Whipped Cream
½ cup heavy cream
1 tablespoon lime zest
- Make the raspberry mousse: Place the raspberries in a blender and purée until smooth. Strain through a fine-mesh sieve into a bowl and discard the seeds.
- Set a bowl over a pot of barely simmering water (do not let the bottom of the bowl touch the water). Combine the egg yolks and sugar in the bowl and whisk until the mixture thickens and lightens in color, about 5 minutes. Stir in the raspberry purée and cook, whisking continuously, until the mixture coats the back of a spoon, 3 to 5 minutes. Remove from the heat, set the bowl over another bowl of ice water, and whisk until cooled to room temperature.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the cream on medium-high speed until it holds stiff peaks, 3 to 4 minutes. Fold the whipped cream into the raspberry mixture. Cover the mousse and refrigerate for at least 20 minutes.
- Make the gelée: In a medium saucepan, bring the raspberries, sugar, lemon juice, and 3 tablespoons water to a simmer over medium-high heat. Transfer to a blender and purée until smooth. Strain through a fine-mesh sieve into a bowl and discard the seeds.
- In a small bowl, stir together the gelatin and 1 tablespoon water. Let sit until the gelatin blooms, 5 minutes. Add the boiling water and stir until the gelatin dissolves. Stir the gelatin into the raspberry purée. Spoon the gelée into the bottom of four dessert glasses. Refrigerate until set, about 20 minutes.
- Spoon the mousse over the gelée, smoothing the surface, and refrigerate until set, about 20 minutes.
- Meanwhile, make the lime whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, beat the cream on medium-high speed until it holds soft peaks, 3 to 4 minutes. Fold in the lime zest.
- Serve each parfait with a spoonful of lime whipped cream on top.
COCONUT RICE PUDDING
with MANGO COMPOTE
The tropical flavors of coconut milk, mango, and lime come together in this rich, creamy rice pudding topped with a compote that is both tart and sweet at the same time. You could take the tropical theme one step further by garnishing it with other ingredients that evoke island vibes: toasted flaked coconut, fresh papaya and guava, or grilled pineapple (see this page).
serves 4
Coconut Rice Pudding
1 cup jasmine rice
1 (15-ounce) can unsweetened coconut milk
1 cup heavy cream
⅓ cup sugar
½ vanilla bean
Mango Compote
¼ cup sugar
1 cup chopped fresh mango
Juice of ½ lime
2 teaspoons thinly sliced fresh mint
Whole mint leaves for garnish
- Make the coconut rice pudding: Bring 2½ cups water to a boil in a medium saucepan. Add the rice and cook until tender, about 20 minutes. Drain the rice if necessary (all the water may have evaporated) and return the rice to the pot. Stir in the coconut milk, cream, and sugar. Cut the vanilla bean in half lengthwise and use the dull edge of the knife to scrape the tiny black seeds into the pot. Bring to a simmer over medium-low heat and cook until thickened, 10 minutes.
- Meanwhile, make the mango compote: In a small saucepan, combine the sugar, mango, lime juice, and ¼ cup water and bring to a simmer over medium heat. Cook until the mango is soft, 10 minutes. Remove the pan from the heat and stir in the mint.
- To serve, spoon some coconut rice pudding into four glass bowls. Spoon a few tablespoons of the mango compote over the top of each and garnish with mint leaves. (You can choose to serve the rice pudding either hot or chilled.)
POACHED PEARS
with MISO GLAZE and MEYER LEMON CREAM
Miso is not something you would generally see in a dessert because it has such a savory, salty flavor. But Dara had the confidence to give it a try, plus the creativity to find a way to make it work! The candied ginger is like the cherry on top of an ice cream sundae, a sweet way to finish an already terrific dessert.
serves 4
Poached Pears
3 cups granulated sugar
Zest and juice of 1 lemon
1 (1-inch) piece fresh ginger, peeled and sliced
1 stalk lemongrass
4 Forelle pears (or other small variety), peeled
2 tablespoons red miso paste
Meyer Lemon Cream
1 cup heavy cream
Zest of 1 Meyer lemon
1 tablespoon fresh Meyer lemon juice
1 tablespoon candied ginger, sliced, for garnish
Micro basil, for garnish
- Make the poached pears: In a medium saucepan, combine the granulated sugar, lemon zest, lemon juice, ginger, and 3 cups water. Trim the root end of the lemongrass stalk and cut off the top 2 inches. Cut the lemongrass in half lengthwise and peel away and discard any tough, papery layers. On a flat surface, use a rolling pin or a meat mallet to smash the lemongrass to release the oils. Place the bruised lemongrass in the saucepan, cutting it again, if needed to fit. Bring the mixture to a simmer over medium-low heat, stirring to dissolve the sugar. Add the pears, cover with a piece of parchment paper cut to fit inside the pot, and cook until the pears are tender, about 20 minutes.
- Gently transfer the poached pears to a bowl. Discard all but 1 cup of the poaching liquid. Stir in the miso paste until incorporated. Using a fine-mesh sieve, strain the liquid, discarding the solids, and then pour over the poached pears.
- Make the Meyer lemon cream: In the bowl of a stand mixer fitted with the whisk attachment, beat the cream on medium-high speed until it holds stiff peaks, 3 to 4 minutes. Using a rubber spatula, fold in the Meyer lemon zest and juice.
- To serve, place 1 poached pear in the center of each of four dessert plates. Spoon some Meyer lemon cream next to the pear and garnish with the candied ginger and micro basil.
RICE PUDDING
with FIG-VERJUS REDUCTION
Judge Gordon Ramsay looked at this rice pudding with more than a little skepticism at first glance because he grew up eating rice pudding and wasn’t so sure the dessert could be modern and delicious. Boy, did Andrew prove him wrong with this creamy, full-flavored, and subtly spiced dessert!
serves 4
Rice Pudding
1 cup Arborio rice
3 cups whole milk
4 cinnamon sticks
2 teaspoons pure vanilla extract
1 cup heavy cream
¼ cup sugar
Fig-Verjus Reduction
2 cups verjus (see Tip)
1 cup sugar
12 dried white figs
12 dried black figs
4 sprigs fresh thyme, for garnish
- Make the rice pudding: Combine the rice, 2 cups of the milk, 2 of the cinnamon sticks, and 1 teaspoon of the vanilla in a rice cooker with a risotto setting. Select the risotto setting and press start; it takes 20 to 30 minutes to cook. (Alternatively, combine the ingredients in a heavy-bottomed pot and cook over medium heat, stirring continuously, until the rice is tender, about 25 minutes.)
- Meanwhile, in a large saucepan, bring the remaining 1 cup milk, 2 cinnamon sticks, 1 teaspoon vanilla, the cream, and the sugar to a simmer over medium-high heat. Remove from the heat, cover the pan, and let sit for 20 minutes.
- When the rice is finished, remove and discard the cinnamon sticks and transfer the rice directly to the pot with the infused milk. Gently fold until incorporated.
- Make the fig-verjus reduction: In a small saucepan, bring the verjus, sugar, and white and black figs to a simmer over medium-high heat. Cook until the figs soften, 15 minutes. Using a slotted spoon, remove the figs from the liquid and slice into thin rounds. Cook the liquid in the pan until it has reduced by about one-third, 8 to 10 minutes.
- To serve, spoon the rice pudding into four shallow bowls. Spoon the fig-verjus reduction around the edge of each bowl, arrange the sliced figs in the center, and garnish with thyme.
TIP Verjus (also known as verjuice) is grape juice made from unripe grapes. It’s unlike wine because it’s not fermented. It tastes a bit like vinegar, only less acidic. Get it at specialty grocery stores or online.
STICKY TOFFEE PUDDING
with CANDIED FENNEL and FIG PURÉE
Sticky toffee pudding might be a familiar dessert, but Alexander’s version, with additions of candied fennel and fig purée, tastes extraordinary. Baking the puddings in individual ramekins (instead of one large cake pan) makes them even more special.
serves 7
2 cups heavy cream
2¾ cups packed light brown sugar
¾ cup (1½ sticks) unsalted butter, plus more for the ramekins
6 ounces dates, pitted
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
Kosher salt
1 teaspoon pure vanilla extract
1 large egg
¼ teaspoon finely grated orange zest
½ cup sugar
1 cup thinly sliced fennel
1 cup dried figs, stems removed
Juice of 1 lemon
Whipped cream, for serving
- In a heavy-bottomed saucepan, combine the cream, 2 cups of the brown sugar, and 8 tablespoons of the butter. Cook over medium heat, stirring, until the sugar has dissolved. Let cool to room temperature.
- Preheat the oven to 350°F. Butter the inside of seven 8-ounce ramekins.
- In a small saucepan, combine the dates and ¾ cup water. Cook over medium heat until the dates are soft, about 15 minutes. Transfer the mixture to a blender, purée, and let cool.
- In a small bowl, stir together the flour, baking powder, baking soda, and a pinch of salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the remaining ¾ cup brown sugar and remaining 4 tablespoons butter on medium-high speed until light and fluffy, about 3 minutes. Beat in the vanilla, egg, orange zest, and cooled fig purée. Beat in the flour mixture. Divide the batter evenly among the prepared ramekins.
- Bake for about 20 minutes, until the edges pull away from the sides of the ramekins and the puddings are set in the middle. Let the puddings cool slightly before removing them from the ramekins.
- Reduce the oven temperature to 300°F. Line a baking sheet with parchment paper.
- In a small saucepan, combine the sugar and ½ cup water and cook over medium heat, stirring, until the sugar has dissolved. Add the fennel to the syrup, and cook until soft and translucent, about 10 minutes. Using a fork, lift out each slice of fennel and arrange in a single layer on the prepared baking sheet. (Reserve the syrup.) Bake until a little dry but still sticky, 10 minutes.
- Put the dried figs in the reserved syrup and let rehydrate for 5 minutes. Transfer to a food processor and purée until smooth. Stir in the lemon juice.
- To serve, place 1 cake on each of seven dessert plates. Spoon the toffee sauce over the tops. Garnish with candied fennel, fig purée, and whipped cream.
BLACKBERRY SOUFFLÉ
Making soufflé is a real challenge, even for professional chefs! In order to master it, you have to know a few kitchen techniques and skills: First, you must separate the egg yolks from the whites. Then, you warm up the milk and whisk in the cornstarch. From there, you need to either melt chocolate or make a fruit purée. The egg whites must be whisked until they are shiny and firm but not overwhipped. Timing is everything. Before the soufflé challenge on the show, Addison had never tried making a soufflé, and yet she presented this perfect dish to the judges, who all agreed she had nailed it.
serves 8
1 pint blackberries
2 tablespoons fresh lemon juice
1¼ cups sugar, plus more for the ramekins
3 tablespoons unsalted butter, plus more for the ramekins
2 cups whole milk
1 vanilla bean
¼ cup cornstarch
4 large egg yolks
10 large egg whites
1 teaspoon kosher salt
- In a small saucepan, combine the blackberries, lemon juice, and ½ cup of the sugar. Cook over medium heat, stirring occasionally, until the sugar has dissolved, about 5 minutes. Reduce the heat to medium-low and simmer until the berries soften and collapse, 4 to 5 minutes. Transfer the mixture to a blender and purée until smooth. Strain through a fine-mesh sieve into a bowl, discarding the seeds, and refrigerate until cold.
- In a small saucepan, combine the butter and 1 cup of the milk and heat over medium heat, stirring to melt the butter. Cut the vanilla bean in half lengthwise and use the dull edge of the knife to scrape the tiny black seeds into the pot.
- In a medium bowl, whisk together the remaining 1 cup milk, the cornstarch, and the egg yolks. While whisking the egg mixture continuously, slowly pour about ¼ cup of the hot milk mixture into the egg mixture. Pour the warmed egg mixture into the pot and cook, whisking continuously, until thickened, about 5 minutes. Strain the mixture through a fine-mesh sieve into a bowl, discarding any solids, and refrigerate until cold.
- Preheat the oven 375°F.
- Use a pastry brush to coat the bottoms and sides of eight 6-ounce ramekins with butter, and then sprinkle with sugar, tapping out any excess.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until frothy, 1 minute. Add the salt and the remaining ¾ cup sugar and beat until the egg whites hold stiff peaks, 3 to 5 minutes.
- Measure out 150 grams of the chilled vanilla pastry cream base into a large bowl. Add ⅔ cup of the chilled blackberry coulis and whisk to thoroughly combine. Mix in one-third of the whipped egg whites, and then use a rubber spatula to gently fold in the remaining egg whites. Divide the mixture evenly among the prepared ramekins and smooth the top of each one.
- Bake for 16 to 18 minutes, until the soufflés have risen. Do not open the door as the soufflés bake, otherwise they will deflate. Serve immediately.
PISTACHIO MACARONS
with VANILLA CARAMEL FILLING
Pistachio is such a classic flavor for French macarons and a great place to begin if you are just starting out and learning how to make these impressive cookies. One sign of a perfectly baked macaron is the “foot,” a little ridge around the base of each cookie. For this version here, finely ground pistachios, with their light green color, add a pleasing color and nutty flavor. Once you have the hang of this recipe, try substituting other finely ground nuts, such as hazelnuts or walnuts, to create your own custom flavor. If you do, be sure to leave out the green food coloring!
makes 8 macarons
Pistachio Macarons
2 cups confectioners’ sugar
½ cup almond flour
1 cup finely ground unsalted pistachios
4 large egg whites, at room temperature
½ teaspoon cream of tartar
½ cup granulated sugar
4 to 6 drops of green food coloring (optional)
Kosher salt
Vanilla Caramel Filling
7 ounces condensed milk
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract
Kosher salt
1 vanilla bean
2 tablespoons heavy cream
- Make the pistachio macarons: Line two baking sheets with parchment paper.
- Sift the confectioners’ sugar, almond flour, and pistachios together into a bowl.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until foamy, 1 minute. Add the cream of tartar and granulated sugar and beat on medium-high speed until glossy, soft peaks form, 3 to 4 minutes. Using a spatula, fold in about half the almond flour mixture, add the green food coloring (if using) and a pinch of salt, and then fold in the remaining almond flour mixture and mix just until combined. Transfer the batter to a piping bag fitted with a plain round ½-inch tip.
- Pipe 16 (1½-inch) circles of batter onto the prepared baking sheets, leaving at least 1 inch of space around each circle. Use a wet fingertip to press down any peaks. Tap the baking sheets firmly on a flat surface to release any air bubbles and set aside at room temperature for 30 minutes.
- Preheat the oven to 325°F.
- Bake for 15 to 17 minutes, rotating the baking sheets halfway, until the tops of the macarons appear dry. Let the cookies cool completely on the baking sheets.
- Make the vanilla caramel filling: In a medium saucepan, heat the condensed milk, butter, vanilla extract, and a pinch of salt over medium-high heat. Slice the vanilla bean in half lengthwise and use the dull edge of the knife to scrape the tiny black seeds into the pan. Cook, stirring occasionally, until slightly thickened, 3 minutes. Add the cream, reduce the heat to low, and cook until thick enough to coat the back of a spoon, about 5 minutes. Transfer the mixture to a bowl and let cool.
- To assemble the macarons, spread a layer of filling across the bottom of one pistachio macaron and sandwich another on top. Macarons are best eaten the day they are made.
BANANA AND SALTED CARAMEL MACARONS
Nathan nailed it with these macarons that judge Graham Elliot said tasted “like eating a banana-flavored cloud, light and airy.” You can make all sorts of delicious-tasting macarons just by changing up the type of flour and filling you use. For instance, in Season 5, Jasmine created piña colada macarons by using almond flour for the cookies and sandwiching them together with a pineapple-coconut filling. Although she was making a French dessert, she really embraced her Caribbean roots with her choice of flavors.
makes 12 macarons
Macarons
1 cup almond flour
1⅔ cups confectioners’ sugar
3 large egg whites
¼ cup granulated sugar
Filling
½ cup granulated sugar
¾ teaspoon unsalted butter
1 tablespoon heavy cream
¾ teaspoon flaky salt
1 ripe banana, peeled and puréed
- Make the macarons: Line two baking sheets with parchment paper.
- Sift the almond flour and confectioners’ sugar together into a bowl.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until foamy, 1 minute. Gradually add the granulated sugar and beat until glossy, soft peaks form, 3 minutes. Using a spatula, fold in the almond flour mixture. Transfer the batter to a piping bag fitted with a plain round ½-inch tip.
- Pipe 24 (1½-inch) circles of batter onto the prepared cookie sheets, leaving at least 1 inch of space around each circle. Use a wet fingertip to press down any peaks. Tap the baking sheets firmly on a flat surface to release any air bubbles and set aside at room temperature for about 1 hour.
- Preheat the oven to 260°F.
- Bake for about 10 minutes, just until the macarons are set. Do not let them brown. Let cool completely on the baking sheets.
- Make the filling: In a small saucepan, combine the granulated sugar and 1 tablespoon water, and cook over medium-high heat, without stirring, until the sugar melts and caramelizes to an amber color, 10 to 15 minutes. Stir in the butter, cream, and flaky salt. Remove the pan from the heat and let cool slightly, then whisk in the banana purée. Let cool completely.
- To assemble the macarons, spread a layer of filling across the bottom of one cookie and sandwich another cookie on top. Macarons are best eaten the day they are made.
CHOCOLATE CHURROS
with TOASTED MARSHMALLOW WHIPPED CREAM
What’s more delightful than a warm churro? A warm chocolate churro—especially when dipped into toasted marshmallow whipped cream! When Jesse presented these churros to judge Christina Tosi, the first thing that happened was they figured out that they’re pretty much neighbors in New York. Then, after Christina took a bite, she decided that they must also be “soul mates” because they both agree on what makes a great dessert.
serves 4 to 6
Chocolate Churros
⅔ cup unsalted butter
1¼ cups granulated sugar
1 teaspoon kosher salt
2 cups all-purpose flour
4 large eggs
½ cup mini marshmallows
Vegetable oil, for frying
1 tablespoon ground cinnamon
1 tablespoon unsweetened cocoa powder
Whipped Cream
1 cup mini marshmallows
1 cup heavy cream
¼ cup confectioners’ sugar
- Make the chocolate churros: In a medium saucepan, bring the butter, ¼ cup of the sugar, the salt, and 2 cups water to a simmer over medium heat, stirring until the butter has melted. Using a wooden spoon, stir in the flour. Cook, stirring, until some moisture has evaporated, 2 to 3 minutes. Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed for 1 minute, then increase the speed to medium-low and add the eggs one at a time, mixing well after each addition. Reduce the speed to low and add the mini marshmallows.
- Pour at least 2 inches of vegetable oil into a heavy-bottomed pot. Heat over medium-high heat to 375°F.
- In a small bowl, whisk together the cinnamon, cocoa powder, and remaining 1 cup sugar. Transfer to a large plate or shallow dish.
- Transfer the dough to a piping bag fitted with a large star tip. Squeeze about 3 inches of dough from the piping bag over the hot oil, carefully letting the dough fall into the oil. Repeat to form five 3-inch-long churros. Fry until dark golden brown and cooked through, about 5 minutes. Transfer to a wire rack and let cool. Repeat with the remaining batter.
- While the churros are still hot, roll them in the cinnamon-sugar mixture, shaking off any excess.
- Make the whipped cream: Spread the mini marshmallows in a single layer on a rimmed baking sheet. Use a kitchen torch to toast the marshmallows. (Alternatively, toast them under a broiler.)
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream and confectioners’ sugar on medium-high speed until it holds soft peaks, 3 minutes. Add the toasted marshmallows and whip until the cream holds stiff peaks, 1 to 2 minutes more.
- To serve, place a scoop of the toasted marshmallow whipped cream in the center of each plate. Arrange the chocolate churros around the cream.
MEYER LEMON MADELEINES
with BASIL–GOAT CHEESE MOUSSE and BERRIES
In the finale episode of Season 2, Logan blew the judges away with this dessert. The goat cheese mousse seemed a little odd at first, but after taking a bite, judge Graham Elliot praised the dish as “sophisticated and balanced.” It’s kind of like eating a cheese course at the same time as your dessert! Goat cheese works great because it’s creamy and pretty mild tasting. Feel free to try substituting your favorite kind of soft, fresh cheese.
makes 24 madeleines
Basil–Goat Cheese Mousse
6 ounces goat cheese, at room temperature
¼ cup confectioners’ sugar
3 tablespoons heavy cream
Berries
1 cup blackberries
1 cup blueberries
2 tablespoons Meyer lemon juice
¼ cup granulated sugar
Meyer Lemon Madeleines
Butter, for the pans
All-purpose flour, for the pans
3 large eggs
2 large egg yolks
¾ cup granulated sugar
1½ cups cake flour, sifted
½ teaspoon baking powder
¼ teaspoon kosher salt
1 teaspoon pure vanilla extract
2 tablespoons Meyer lemon zest
2 tablespoons fresh Meyer lemon juice
¾ cup (1½ sticks) unsalted butter, melted
Micro basil, for garnish
- Make the basil–goat cheese mousse: In a medium bowl, combine the goat cheese, confectioners’ sugar, and heavy cream. Transfer to a piping bag fitted with a plain round tip and refrigerate for 20 minutes.
- Make the berries: In a medium saucepan, bring the blackberries, blueberries, Meyer lemon juice, and granulated sugar to a simmer over medium heat. Cook, stirring often, until the berries collapse, 15 minutes. Let cool.
- Make the Meyer lemon madeleines: Preheat the oven to 375°F. Butter and flour two 12-well madeleine pans.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs, egg yolks, and granulated sugar on medium-high speed until pale and creamy, about 3 minutes. Beat in the cake flour, baking powder, salt, vanilla, Meyer lemon zest, and Meyer lemon juice. Using a rubber spatula, fold in the melted butter. Pour the batter into the prepared madeleine pans.
- Bake for 14 to 17 minutes, until the madeleines spring back when lightly pressed.
- To serve, spoon some berries into the center of each dessert plate. Lean 3 madeleines against the berries on each plate. Pipe a few small mounds of basil–goat cheese mousse around the plate and garnish with the micro basil.
