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Wednesday, July 27, 2011

Daring Bakers: Fresh Frasiers

Another month passes and another challenge with the Daring Bakers.

Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.

I had intended on using fresh strawberries but when I was ready to create this challenge the berries were not yet ready to pick. Summer in Minnesota was a month late. This put our berry season back as well so I purchased cherries instead.

On the day that I decided to make this it was 103 degrees with a dew point of 81. Although I had the air going the inside air was still heavy. This may be part of the reason that my gelatin didn't 'gel' and my cream is more of a wet whip. I'm not really sure why I had a flop. Sometimes it just happens.

Troy and Steve both enjoyed this dessert. I am not into fruit and whip. If I'm going to have a dessert it will be heavy, dense, moist and chocolate :)

Here is my photo:

I almost tried this a second time and thought I'd add cocoa to the light cake layers with the strawberries that were eventually ready. Before I knew it the strawberries were eaten and the challenge date arrived!

Be sure to head over to Jana's blog to see how beautiful some of the fraisers turned out. If you are looking for a light fruity dessert this could be the one for you!


JM said...

Dark cherries sounds like a great variation on the fruit. Sorry the weather wasn't more cooperative, but your fraisier still looks delectable!

Sonya said...

Looks good!

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This is looks yummy ;)

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