People all over the world - except Australians and their backwards idiosyncrasies - are on the brink of summer; however they're ill prepared and I'm here to help. My suggestion? Go to Costco, buy a 24 family pack of sunblock, grab 6 industrial sized towels, and some summer fruits - provided that you left Costco otherwise you're gonna have to buy a lot of fruits (which is probably a problem only particular to the first world). After you finally leave Sampleworld with all of your beach day things run home and make this sherbert! It's so good, and surprisingly easy.
When I was making this recipe I overestimated the capacity of my ice cream maker and when I measured the first batch I realized only an eighth of the mixture could fit in at one time. I practically have a toy ice cream maker. I concluded that the only sane thing to do was to make the sherbert by hand. So, every 30 minutes I took the sherberts out of the freezer and stirred them. That's probably why the blueberry one turned out kind of icy. Nevertheless I loved it even more because I literally made it myself. So the moral of the story is don't get your cooking equipment from Dave & Busters.
Confession Time ... there were no laboratories, nor any scientific agricultural breakthroughs, simply put no Grapeberry, I lied. I deceited you and since the time I last wrote I have been feeling an excruciating amount of guilt. It's a good thing I have this cake consoling me, unfeigned in its generosity and care for my situation, lending its moist, fruity, buttery self to my buckleless albatross. Unless...perhaps I did you all a favor. Isn't our world filled with enough sadness. What is this world lacking but a new genetically engineered fruit to keep our fruit bowls and buttermilk buckles exciting...yeah I'm not even going to try. Forgive me? :-)
I made this on Thursday and I s#!t you not when I woke up the next day, the plate was in the sink and all was left were crumbs. The lemon is so fresh and fragrant, being so abundant in this peak lemon picking season. The blueberries are also perfect, juicy and plump studded throughout this moist cake. And we'll talk about this more down below but the ricotta cheese gives this cake such a moistness, which also lets us cut on the butter. Moist, tasty, and low-fat, what more could you ask for.
Ah, lemon, blueberry, and ricotta, such a classic flavor combination and it works beautifully in this cake. But you may be thinking, cheese in a dessert? Well do you like cannolis? Of course you do, and you can thank the italians for figuring out that ricotta is the secret to creamy, rich, delicious desserts.
If you are not reading this on President's Day, please omit the first four sentences, not including this one. Well President's Day is here again. How many of you know why we have that holiday? And you call yourself an American.* Well it doesn't really matter why we celebrate it as to what we'll be doing with it, and you know what I'll be doing, eating Blueberry Tarts. It's true, these tarts are a labor of love. First you have to make a crust, then pastry cream, and then macerate blueberries, it's a lot of work. But it's so worth it. The combination of buttery crust, smooth thick cream and sweet berries, I don't think there is a better pie/tart filling combination. Well tied with bananas and cream and cookies and cream but they're all close firsts. Anyways, besides being super tasty, these aren't half bad to look at either. So I hope you guys check this one out, scroll down so you can learn how to be the envy at this year's President's Day party. Just a reminder, all of the ingredients for this and all my other chow-fections can be found at the bottom of the posts. :)
