TWD- Mixed Berry Cobbler

Bless the fact this weeks Tuesdays with Dories recipe chosen by Beth of Our Sweet Life  was Mixed Berry Cobbler on pages 416-417 from Baking from my Home to Yours was posted on the internet and was fairly simple.  

I am on holidays in Europe in the moment.  We are basing ourselves at my parents in the Czech Republic.  Mum has some cooking things but has fairly basic kitchen set up during the renovation of their building.  

Anyway, there is a Tesco (English chain of supermarket) nearby so we could find most of what we needed (without needing a Czech translator in tow).  There was a fair amount of looking at packages for helpful pictures.

Most of the Czech flour is quite a course grind (semolina flour for dumplings).  At the Makro market (catering supply store that you have to show company ID and membership of the store just to get into) we found some Italian 00 flour which was much better suited to the cobbler topping. Mum had been given a box of Gustin which is similar to corn flour by a Czech friend who is a Home Ec teacher.  Baking powder is not always available so you hoard it when you can find it.  The local cream is 12% fat but I could find some German UHT cream which was 30% fat.

The frozen berries were pretty easy to find although One batch had strawberries which when paired with the unfamiliar Gustin lead to quite a wet berry filling.

I was lucky enough to have a little helper in the kitchen.  Patrick will be 2 in July.  He already takes his cooking seriously.  He could say cookie and cake before he said his brothers name!

 

So what was the verdict?  The cobbler topping was a bit thick in places so stayed a bit undercooked.  5 more minutes would have been benificial.  I already mentioned I was unfamilair with the thickening agent and the amount of juice in the berries is difficult to guess at the best of times.  If I was making this again here, I would add another Tablespoon of Gustin and Sugar.  

This dessert needed ice cream.  With just cream there was nothing to temper the rather tart nature of our red current intensive berry mix.

The nicest compliment was it reminded my mother of things her mother and grandmother used to bake years ago.  This recipe with a few tweaks is a keeper.

One thing that was challenging was getting a photo.  My good husband now knows I take photos of my food.  My parents did the sensible thing and dug in!  My mother just smiled at me as I was trying to get a photo of the plated dish.