RHODE ISLAND SHORTCAKES WITH FRESH RASPBERRIES
Steps:
- Whip 1 cup heavy cream with vanilla until stiff.
- On individual serving dishes place bottom half of each shortcake. Pour equal portions of remaining 1 1/2 cups of heavy cream over shortcake halves.
- Divide raspberry puree equally among shortcakes and pour over shortcake bottoms. Scatter raspberries over puree. Sift confectioners' sugar over berries. Add a dollop of whipped cream.
- Top with shortcake tops and garnish with remaining whipped cream.
RHODE ISLAND SHORTCAKES
Provided by Marian Burros
Categories dessert
Time 25m
Yield 6 to 8 shortcakes
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees.
- Combine flour, cake meal, sugar and baking powder in bowl of food processor fitted with steel blade. Pulse on and off to combine.
- Add butter. Pulse on and off 18 to 20 times to combine.
- Empty into a mixing bowl and stir in cream with a fork, just until blended.
- Turn out onto a pastry board and knead a few times. Press into a square 1 to 1 1/4 inches thick. Cut into 6 or 8 squares.
- Place dough on a lightly greased cookie sheet and bake 15 to 20 minutes, until golden. Cool 15 minutes before serving.
STRAWBERRY-RHUBARB SHORTCAKES
Categories Cake Dessert Bake Valentine's Day Kid-Friendly Strawberry Spring Chill Rhubarb Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 8
Number Of Ingredients 18
Steps:
- For Compote:
- Combine first 5 ingredients in heavy large saucepan or Dutch oven. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low; cover and simmer until rhubarb is tender but some pieces remain intact, about 7 minutes. Remove from heat and add allspice. Cool completely. Stir in strawberries. Cover and refrigerate until well chilled, at least 3 hours or overnight.
- For biscuits:
- Position rack in center of oven and preheat to 400°F. Combine first 5 ingredients in medium bowl. Add butter and cut in using pastry blender or rub with fingertips until mixture resembles coarse meal. Add 3/4 cup plus 3 tablespoons cream and stir until dough comes together.
- Turn out dough onto lightly floured work surface and knead until smooth, about 6 turns. Flatten dough to 3/4-inch-thick round. Cut out rounds using 2 3/4-inch-diameter plain or scalloped cookie cutter. Gather dough scraps and shape into 3/4-inch-thick round. Cut out additional dough rounds.
- Transfer rounds to heavy large ungreased baking sheet. Bake until biscuits are puffed and golden, about 23 minutes. Transfer biscuits to rack and cool slightly. (Can be prepared 2 hours ahead. Rewarm biscuits in 350°F. oven just until heated through, about 5 minutes.)
- Cut biscuits in half. Place 1 bottom half on each plate. Spoon 1/4 cup compote over each. Top with large spoonful sweetened compote, then more whipped cream. Cover with biscuits tops. Garnish with mint sprigs and serve.
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