Berry Shortcake with Ginger Cream with Strawberry

Description

Berry Shortcake with Ginger Cream with Strawberry

Ingredients:

Star Biscuits:

2 cups all-purpose flour

1 cup cake flour

½ cup sugar, plus more for sprinkling

2 Tbsp. baking powder

1 tsp. sea salt

½ cup cold butter (1 stick), cut into chunks

1 cup buttermilk

½ cup cream, plus more for brushing

Finely grated ginger

Strawberry Soup:

2 pints strawberries, stems removed and quartered

½ cup Triple Sec

½ cup granulated sugar

2 Tbsp. fresh lemon juice

Ginger Cream:

1 cup cold heavy cream

1 tsp. fresh ginger

2 Tbsp. confectioners' sugar

¼ cup fresh raspberries

¼ cup fresh blueberries

Instructions:

Make Star Biscuits: In large bowl, sift together all-purpose and cake flours, sugar, baking powder, and salt. Use pastry cutter or fork to blend in butter until mixture resembles coarse meal. In medium bowl, whisk together buttermilk and cream, then whisk in ginger. Add liquid mixture to dry mixture, stirring with fork just until dough forms. Turn dough out onto floured work surface and knead gently just until dough holds together. Place dough on sheet pan, cover with plastic wrap, and refrigerate until well chilled, at least 30 minutes.

Preheat oven to 400°F.

On floured work surface, pat out dough to ½ inch-thick round. Using 3-inch star cutter, cut out biscuits. Transfer to un-greased baking sheet, brush lightly with cream, and sprinkle with sugar. Bake until golden brown, 12 minutes, then transfer to rack to cool.

Make soup: Combine in the food processor strawberries, Triple Sec, ¼ cup sugar, and lemon juice. Process until smooth and reserve.

Make Ginger Cream: Chill the bowl and whisk of an electric mixer in the freezer for 10 minutes. Add to the chilled bowl cream, ginger, sugar and beat until firm peaks form. Do not over-whip.

To Plate: Divide soup among eight bowls. Cut star biscuits in half horizontally and place each bottom half on top of the soup, spoon raspberries and blueberries onto biscuit bottoms. Top each shortcake with Ginger Cream and top with biscuit lid.

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At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

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Privately Contracted Events, Gastronomic Tours & Events at Sapore are Non-Refundable

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