I got this fabulous recipe when I was studying at the Culinary Institute of America in the late 80's and it's been a go to dessert ever since. The last two weeks of our 2 1/2 year program you worked in the American Bounty restaurant on campus. This was one of the desserts at the time and it's dynamite. Use whatever fruit is ripe for the season and have fun. Just be careful, the bourbon crème anglaise is addicting and you'll struggle not to drink it straight or slather it on everything in the kitchen. Enjoy!
Cobbler:
9 oz. All purpose flour
1/2 oz. Baking powder
12 oz. Sugar
4 Eggs
1 1/2 cup milk
1 capful Vanilla extract
Zest of 1 lemon
1 cup each Strawberries (medium cut) and Blueberries
Preheat oven to 350°F.
Put and even layer of fruit on a buttered and sugared Bennington casserole dish. Reserve on the side. In a large mixing bowl, sift flour and baking powder. Add sugar, eggs, milk, vanilla, and lemon zest. Beat together until just combined. Pour batter over fruit and place in oven. Bake until golden brown about 35-40 minutes.
Bourbon Sauce
4 Egg yolks
1/2 cup Sugar
1/2 cup Bourbon
1 cup whipping cream
In a large mixing bowl beat eggs and sugar very well. Cook over a water bath, whisking constantly until thick and pale yellow(you will be able to see the bottom of the bowl when you draw a whisk through it). Remove the bowl from over the hot bath and stir in the bourbon. Place the bowl in an ice bath and chill down completely. In another mixing bowl, whip the cream to stiff, fold into chilled sauce. Serve over the cobbler and Enjoy!
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