This week, Faith Durand from The Kitchn will serve as a Guest Editor at Food52. She'll be choosing a Wildcard winner, answering your questions on the Hotline, and sharing recipes from her new book, Bakeless Sweets -- because during summer, dessert shouldn't require an oven.
Classic British cooking was one of my primary inspirations for Bakeless Sweets. Growing up, I remember reading about fluffs, fools, and jellied creams, and an afternoon cream tea was my idea of nirvana. A fool is the purest of these classic British desserts. It's so simple: just fruit and whipped cream, so there's a lot of emphasis on the quality of the ingredients. This is one of the best ways to make seasonal fruit the star of a dessert.
1/2 pound pound rhubarb stalks, cut into 1/4-inch pieces
1 cup hulled and chopped strawberries
1/3 cup sugar
2 long strips lemon peel
1 cup cream, chilled
1 tablespoon powdered sugar
1 teaspoon pure vanilla extract
Want to pick Faith's brain about dessert, or berries, or cooking in general? She'll be answering questions on our Hotline this Wednesday, June 12, from 10:30 - 11:30 AM. Mark your calendars, and join the conversation!
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