Bold and Bright: Citrus Desserts from Bon Appetit
Now that March is here, we’re officially pining for spring. For some of us, it’s still a long way off, but we think Bon Appétit’s new batch of sexy and sophisticated citrus desserts should hold us over. At least until the snow melts.
First up, the Blood Orange Polenta Upside-Down Cake with Whipped Crème Fraîche. That’s probably all we need to say, but allow us to elaborate. It sounds a lot like the Peach and Cornmeal Upside-Down Cake Faith reviewed last fall. We love the beautiful (and delicious) results from this simple skillet preparation and this recipe brings it into another season. Plus, the blood oranges make for a stunning presentation.
The Ricotta Cheesecake with Caramel-Orange Sauce will take a bit more effort, and planning (the ricotta has to be drained overnight, and the finished cake should sit for a day in the refrigerator), but the results seem well worth it.
For something a little lighter, there’s Tangerine and Prosecco Sorbet and Grapefruit-Campari Granita with Vanilla Whipped Cream.
Finally, the Key Lime Meringue Tart. To start, the crust is made with a combination of butter and cream cheese. Cream cheese! In the crust! It’s topped with key lime curd and then meringue, which turns into crispy golden peaks with the help of a kitchen torch. This one is a showstopper, for sure.
Related: Peach and Cornmeal Upside-Down Cake
(Images: Nigel Cox/Bon Appétit)