Give your Fourth-of-July table the colors of the Stars and Stripes with these red, white, and blue desserts.
Chamomile Panna Cotta
Top this delicately perfumed panna cotta with a simple blueberry compote.
Shortcake Biscuits with Rosé-Poached Rhubarb
Cooked egg yolks are the secret weapon in these tender shortcakes from JBF Award winner Claudia Fleming.
Strawberry Pavlova
The national dessert of a different colony, this pavlova from chef Ben Batterbury is loaded with strawberries and mascarpone.
Blueberry Sponge Cakes
Enlist your muffin tin to prepare these individual blueberry syrup–soaked cakes.
Give your Fourth-of-July table the colors of the Stars and Stripes with these red, white, and blue desserts.
Chamomile Panna Cotta
Top this delicately perfumed panna cotta with a simple blueberry compote.
Shortcake Biscuits with Rosé-Poached Rhubarb
Cooked egg yolks are the secret weapon in these tender shortcakes from JBF Award winner Claudia Fleming.
Strawberry Pavlova
The national dessert of a different colony, this pavlova from chef Ben Batterbury is loaded with strawberries and mascarpone.
Blueberry Sponge Cakes
Enlist your muffin tin to prepare these individual blueberry syrup–soaked cakes.
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