italian rainbow cookie salad

"Where are you? And why are there hamburger and artichoke stickers everywhere?"

"I'm at the Saveur awards last year? I don't really know. All I know is that it seems like I've been reading her blog for forever, and that, these days, it seems that we text each other almost every day. From topics as boring and business-y (like which sponsors are good, and whether blog agencies and virtual PAs are actually worth it), to more ridiculous and hilarious ones (like whether or not she should wear a cape dress to Eton Mess, I persevered.

And you know what? It was delicious. Molly's version uses fancy pants pastry cream and Italian rainbow cookies, which are basically super moist and jammy almond cakes with a dash of chocolate. Each spoonful was like a bite of cake and ice cream, with a dash of citrus here and there. Give it a try! I promise you won't regret it.

also featured:

molly on the range || knife || big bowl || little bowls || spoons

Some baker's notes:

• Molly includes a recipe for homemade Italian rainbow cookies, but they're on literally every corner in New York and I was lazy sooooo I bought some. You can too (online)! In a pinch, you can also use other cookies, but to get the full Molly Yeh cookie salad effect make sure that you use a spongey or cakey cookie. 

Italian Rainbow Cookie Salad

(adapted from Molly On The Range)

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Ingredients

For the Pastry Cream:

(makes 6 to 8 servings)

• 2 tablespoons all-purpose flour
• 1/4 cup (1.75 ounces) granulated sugar
• 1/4 teaspoon kosher salt
• 2 large egg yolks
• 2 cups (16 fluid ounces) heavy cream, divided into two 1 cup portions
• 1/4 teaspoon almond extract

For the Italian Cookie Salad:

(enough for 6 to 8 servings)

• 4 clementines, divided into segments
• 12 ounces Italian rainbow cookies
• sprinkles

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Recipe

For the Italian Rainbow Cookie Salad:

1. In a medium saucepan, whisk together 2 tablespoons all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon kosher salt until well combined. Whisk in 2 large egg yolks, then whisk in 1 cup of heavy cream. Heat the mixture over medium heat, whisking constantly, until it thickens to a pudding-like consistency and can coat the back of a spoon. Stir in 1/4 teaspoon almond extract, and transfer to a bowl. Cover with plastic wrap, pressing the plastic wrap directly against the surface of the cream. Refrigerate for at least 1 hour, but preferably overnight.


2. When you're ready to serve the dessert, place the remaining 1 cup heavy cream in the bowl of a freestanding electric mixer fitted with a whisk attachment. Beat on medium-high speed, until stiff peaks form.


3. Fold the whipped cream and chilled pastry cream (from the 1st step) together. Set aside a few clementine segments and Italian rainbow cookies for garnish. Gently fold the remaining clementine segments and cookies into the cream mixture. Top with the remaining clementine slices and cookies and serve immediately. Enjoy!

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