Remodeled Cobbler by Executive Chef and owner Kathleen Blake of the Rusty Spoon; Photography by Libby Volgyes

REMODELED COBBLER

Serves 6

Macerated strawberries:

• 1 pound Florida strawberries, hulled and sliced into rounds
• 2 tablespoons sugar

PREPARATION: Mix fruit and sugar in a large bowl. Let mixture rest for 30 minutes.

Biscuit topping:

• 1 cup all-purpose flour
• 1/4 cup plus 1 tablespoon sugar, divided
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
•  1/4 teaspoon baking soda
• 4 tablespoons cold butter, cubed
• 2 tablespoons buttermilk
• 2 tablespoons heavy cream
• 1/4 cup dark chocolate chips
• powdered sugar for garnish

PREPARATION: Heat oven to 350 degrees. Whisk together flour, 1/4 cup sugar, baking powder, salt and baking soda. Work butter into dry mixture. Add liquids, mixing until dough looks a little raggy. Add the chocolate chips. Crumble onto a parchment-lined baking pan. Sprinkle with remaining sugar. Bake 10 minutes until lightly golden and just starting to get firm.

Lemon curd:

• 4 Meyer lemons, zested and juiced
• 1/2cup sugar
• 2 large eggs
• 1 stick unsalted butter

PREPARATION: Bring a double boiler full of water to a simmer and reduce heat to low. In a heat-proof bowl, beat the eggs. Add sugar and butter. Set the bowl over the double boiler. Cook, stirring constantly with a rubber spatula, until the mixture begins to warm and thicken. Once the mixture reaches 160 degrees, remove from heat. Place bowl into a larger bowl filled with ice and stir until cool. Refrigerate.

Whipped cream:

• 1 cup heavy whipping cream
• 1 teaspoon pure vanilla extract

PREPARATION: Whip cream in a chilled bowl with the mixer on low speed. Once the cream gets to the soft peak stage, add the sugar and vanilla extract. Whip until it just holds a peak. You should have 2 cups of whipped cream. Keep refrigerated.

cobbler

• Add the lemon curd to a mixing bowl. Gently fold in 1 1/2 cups of the whipped cream.

PREPARATION: To assemble, dollop a large spoonful of the lemon cream into serving bowls. Add a spoonful of the macerated berries on top. Top with the warm biscuit crumbles and dust with powdered sugar. Finish each dessert with a dollop of the remaining whipped cream.

More Recipes from The Rusty Spoon:

JAMISON FARM LAMB SHANK WITH GREMOLATA AND FARRO

CHARRED SQUID STEAK & OCTOPUS WITH LOCAL ROMANESCO, SWEET POTATOES & NDUJA VINAIGRETTE

LAKE MEADOW “RED DEVIL” STUFFED EGGS

Read more about The Rusty Spoon and Chef Kathleen Blake