I don't know about you, but summer is the sweetest time of the year for me. The most luscious fruits give way to unlimited desserts to create, bake or freeze.
The publishers of Sugar Baby: Confections, Candies, Cakes & Other Delicious Recipes for Cooking with Sugar
Dessert Baking Books)
by Gesine Bullock-Prado shipped me a copy of the confectionery-filled cookbook for review. The sister of actress Sandra Bullock is a bona fide hoot with culinary skills! But don't think the cookbook is cutesy recipes for cupcakes (which she actually disdains). Instead of promising us recipes with sugar on top, the cookbook will challenge the baker in you with stovetop, over-the-top treats which mostly demand the need of a candy thermometer. Whether it's dessert on a stick or the coveted macaron, Bullock-Prado shares her creative twists on cooking sugar.
I chose to indulge in a little libation to collaborate with the bounty of summer fruits. Her Champagne Gelée was just the slice of life to celebrate with. Champagne, sugar, gelatin and fresh fruit: four little ingredients equal one sexy, summertime treat!
I fancied it up by serving mine in champagne flutes. The result lets me know that I will add an additional bushel of peaches in this week's trip to the farmers market to create a bellini-inspired Champagne Gelée.
Overall, Sugar Baby is a great resource to satisfy your sweet tooth, well beyond making simple sugar.
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