Strawberry Blueberry Cobbler with Lemon Ricotta Shortcake Topping
Ricotta Shortcake Topping:
- 3 Tablespoons of Granulated Sugar
- 2 Teaspoon of Grated Lemon Zest
- 120 Grams of All-Purpose Flour 1 Cup
- 120 Grams of Cake Flour 1 Cup + 1 Tablespoon
- 2 Teaspoons of Baking Powder
- ¼ Teaspoon of Baking Soda
- ¼ Teaspoon of Kosher Salt
- 84 Grams of Cold Unsalted Butter, Cut into ½" cubes 6 Tablespoons
- 1/3 Cup of Ricotta Cheese
- 1/2 Cup of Heavy Cream
- 1 Egg Yolk Beaten with 1 Tablespoon of water
- 3-4 Tablespoons of Granulated Sugar for sprinkling
- 4 Cups of Strawberries
- 2 Cups of Blueberries
- 100 GRams of Sugar ½ Cup
- 2 ½ Tablespoons of Corn Starch
- 2 Teaspoons of Vanilla Bean Paste or Vanilla Extract
Ricotta Shortcake Topping:
- Place the sugar and lemon zest in a large bowl and rub them together between your fingers for about 20 seconds. This will bring out the flavor of the lemon.
- Sift the flours into the bowl. Add the baking powder and salt and whisk everything together.
- Add the butter cubes and toss them in the flour to coat.
- Using your fingers squeeze the cubes of butter into the flour. Continue until you have a coarse mixture.
- Whisk together the ricotta and cream. Add to the bowl and mix together using a rubber spatula until the dough just holds together. If the dough seems a bit dry you can add additional cream, 1 tablespoon at a time, until the dough holds together.
- Tip the dough out onto a lightly floured surface and gently pat out to a rectangle about 1/2” thick. Fold the dough in half. Repeat the folding one more time.
- Pat or roll the dough the dough out to a thickness of ½”.
- Wrap in Plastic and place in the refrigerator for at least 1 hour.
- Preheat your oven to 400° F.
- In a small bowl whisk together the sugar and cornstarch.
- Add the berries to a large bowl. Sprinkle with the sugar/cornstarch mixture and gently toss together until everything is combined.
- Add the vanilla and mix.
- Using a small amount of butter grease a baking dish.
- Add the fruit mixture and spread out in an even layer.
- Remove the dough from the refrigerator.
- Using a 2” round cutter or a 2” star cookie cutter cut out 12 biscuits. Dip the cutter in flour before each cut and press straight down into the dough.
- Place the biscuits on top of the fruit.
- Brush the tops of the biscuits with the egg and sprinkle with sugar.
- Bake at 400° for 15 Minutes – Reduce the oven temperature to 375° and bake for an additional 30 minutes. The biscuits should be golden brown and the filling should be bubbling.
- Remove from the oven and let rest for at least 30 minutes to give the juices a chance to thicken.
- Spoon onto individual plates and top with whipped cream or ice.