Lemon Ricotta Shortcakes with Peaches & Mascarpone Cream (Gluten Free)

It’s hard for me to describe just how excited I am for today’s post!! You see, my friend Alanna, aka The Bojon Gourmet, aka my blogging hero, wrote/photographed/gave birth to a cookbook! It’s called Alternative Baker, and inside Alanna drops some serious knowledge about the wonders of gluten-free grains and flours. That’s right, 140 gluten-free desserts at your fingertips!! Have I mentioned it’s quite possibly the most beautiful cookbook you’ll ever lay eyes on . . . have a look! When browsing this book, I feel like a little kid with his faced pressed up against the bakery case, ogling at row after row of sweets (can I have one of each, please?). The only thing that outshines Alanna’s photographs are her recipes.

I was lucky enough to do a bit of recipe testing for the book, which quickly turned into recipe devouring. Speaking of devouring, today I wanted to make you these lovely little lemon ricotta shortcakes, topped with a mascarpone cream, fresh peaches, honey, and tarragon. I’ve altered a few things from the book, but everything is still gluten-free. Alanna uses a ricotta cream instead of mascarpone, and tops with fresh strawberries. However, it was hard for me to resist using peaches just one last time this season (summer, where did you go??!). So whether or not you’re gluten-free, I suggest you do yourself a favor and grab a copy (or five!), and get baking!!

Lemon Ricotta Shortcakes with Peaches & Mascarpone Cream (Gluten Free)

Lovely little lemon ricotta shortcakes, topped with a mascarpone cream, fresh peaches, honey, and tarragon

Servings: 6 shortcakes

INGREDIENTS

For the shortcakes

• 1/2 cup gluten free oat flour
• 1/4 cup + 2 tablespoons millet flour
• 2 tablespoons corn starch
• 2 tablespoons tapioca flour
• 2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• zest from half of a large lemon
• 3 tablespoons cold (unsalted butter, diced)
• 1/2 cup whole milk ricotta cheese
• 3 tablespoons cold heavy cream (+ 2 teaspoons for brushing the shortcakes)
• coarse sugar (for sprinkling)

For the mascarpone cream

• 1/2 cup mascarpone
• 1/2 cup cold heavy cream
• 2 teaspoons sugar
• 1/2 teaspoon vanilla extract

For assembly

• 2 cups sliced peaches
• 2 tablespoons honey (+ extra for drizzling)
• 1 tablespoon loosely packed tarragon leaves (torn into pieces)

INSTRUCTIONS

For the shortcakes

1. In a large bowl whisk together the oat flour, millet flour, tapioca flour, corn starch, sugar, baking powder, salt, and lemon zest.
2. Add the butter pieces. Use your finger tips to work the butter into the dry ingredients, until the butter is the size of small peas.
3. Chill in the refrigerator until cold (20-30 minutes).
4. Remove the flour mixture from the refrigerator and add the ricotta and 3 tbsp of cream.
5. Stir until the dough comes together in a rough ball.
6. Stack a rimmed baking sheet on top of a second rimmed baking sheet, and line with parchment paper.
7. Working quickly to keep the dough cold, put the dough on a surface dusted lightly with oat flour, and form it into a disc. Cut the disc into six equal pieces, shaping each into a ball. Place on the sheet pan, and flatten slightly. Chill the shortcakes in the refrigerator 30-60 minutes until firm.
8. Position a rack in the upper third of the oven, and preheat to 425° F.
9. Brush the top of each shortcake with the remaining two teaspoons of cream. Sprinkle with the coarse sugar.
10. Bake on the upper rack of the oven until golden on top (15-20 minutes).
11. On a wire rack, let cool completely.

For the mascarpone cream

1. Add all the ingredients to the bowl of a stand mixer, fitted with the whisk attachment, and whisk on medium speed until the cream holds soft peaks. Chill in the refrigerator until ready to use.

To Assemble

1. Toss the sliced peaches with the honey and tarragon, and let sit for 10 minutes.
2. Use a sharp serrated knife to slice the shortcakes in half horizontally.
3. Place the bottom half of the shortcake on a plate, add a dollop of mascarpone cream, and top with a large spoonful of honeyed peaches. Add the shortcake top, drizzle with more honey, and garnish with a few fresh tarragon sprigs.

(images by HonestlyYUM; recipe slightly adapted from Alternative Baker)