Remodeled Cobbler (Photo Chef Kathleen Blake, The Rusty Spoon, Orlando)
When Garden & Gun magazine asked Orlando Chef Kathleen Blake to share her favorite recipe using blackberries for the June/July “What’s in Season” column. She didn’t hesitate. Remodeled Cobbler was the dish to submit. Blake, who has been nominated four times for Best Chef South in the prestigious James Beard Foundation awards, is a stalwart culinarian and a champion of mentorship in the field. The only difficulty in providing the recipe was the set length the publication required for the column. It meant condensing her method by more than half. Always a creative and resourceful cook, Blake trimmed down the length for G&G without the dish losing an ounce of flavor. Here is her original, detailed version.
Remodeled Cobbler
Yield: 6 servings
Macerated blackberries:
1 pound Florida blackberries
2 tablespoons sugar
Biscuit topping:
1 cup all-purpose flour
1/4 cup, plus 1 tablespoon granulated sugar, divided
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
4 tablespoons cold butter, cubed
2 tablespoons each: buttermilk and heavy cream
1/4 cup dark chocolate chips
Lemon cream:
2 large eggs
4 lemons, zested and juiced
1/2 cup granulated sugar
1 stick or 4 ounces unsalted butter
1 cup heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon pure vanilla extract
1. For the berries, mix fruit and sugar. Let rest 30 minutes. (You can add a splash of liqueur to jazz it up if you wish.)
2. For the topping, heat oven to 350F. Combine flour, 1/4 cup sugar, baking powder, salt and baking soda in a bowl. Whisk to mix thoroughly. Gently work butter into the dry mixture. Add the liquids, mixing until the dough looks a little “raggy.” Don’t over work the butter. Add the chips. Crumble dough onto a parchment-lined sheet pan. Sprinkle with remaining sugar and bake 10 minutes, or until lightly golden and just starting to firm up.
3. For the lemon cream, whisk eggs and then add remaining ingredients. Set the bowl over a pot of bubbling water to create a double boiler. Using a rubber spatula mix until the liquid warms and thickens. When the temperature reaches 160F, remove from heat. Place bowl into a larger bowl filled with ice and mix until cool. Refrigerate to chill. Meanwhile, whip cream in a chilled mixer bowl on low. When cream is at soft peaks, add sugar and vanilla. Whip until mixture just holds a peak. Reserve 1/2 cup for garnish then fold in chilled lemon curd to remaining whipped cream.
4. To assemble, dollop a large spoonful of lemon cream into a bowl. Top with a spoonful of the berries. Add the warm biscuit crumbles. Garnish with the reserved whipped cream.
SOURCE: Chef Kathleen Blake, The Rusty Spoon, Orlando, Fl.
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