Yield: 10 individual servings
Shortcake Ingredients:
All Purpose Flour 12 oz
Sugar, granulated 3 oz
Baking Powder 1 oz
Salt 1 pinch
Butter, unsalted, small cubes 3 oz
Eggs, whole 2 each
Milk, whole 4.5 oz
Eggs for egg wash 1 each
Salt for egg wash 1 pinch
Sugar in the Raw 3 oz
Shortcake Procedure:
Place first 4 ingredients in mixing bowl; mix until well incorporated. Add diced cold butter into mix and lightly blend with paddle until a sandy texture. Add milk and eggs and mix until all ingredients become dough; do not over mix. Cover with plastic wrap and set aside to rest for about 4 hours in refrigerator. Roll dough to ½” thick; using a 2.5” cutter, cut into discs and place on a sheetpan on parchment paper. Make an egg wash with 1 egg beaten with a pinch of salt. Egg wash shortcakes and sprinkle with the Sugar in the Raw. Bake at 350˚F for approximately 15 minutes or until golden brown.
Strawberry Consommé Ingredients:
Strawberries, fresh 2 lbs
Sugar, granulated 2 oz
Lemon juice 1 each
Strawberry Consommé Procedure:
Cut strawberries in quarters; place in a bowl with sugar and lemon juice. Cover with plastic wrap and close tight to create a steam chamber. Place in a water bath and simmer for about 4 hours, or until strawberries have released all their juice. Strain with fine strainer or cheese-cloth. Reserve juice and set aside in refrigerator.
Marinated Strawberries Ingredients:
Strawberries 8 oz
Lemon 1 each
Brown Sugar 1 oz
Marinated Strawberries Procedure:
Cut strawberries into quarters and squeeze lemon juice over strawberries. Add brown sugar and mix gently. Place in refrigerator for approximately 1 hour.
Assembly:
Split shortcakes in half. Place bottom half of split shortcake on plate. Top with 2 spoonfuls of whipped cream, then 1 spoon of marinated strawberries, then 1 spoon of whipped cream again. Top with remaining shortcake half, sprinkle with powdered sugar and pour strawberry consommé to cover base of plate.
Recipe Type: AuthenticShortcake Ingredients:
All Purpose Flour 12 oz
Sugar, granulated 3 oz
Baking Powder 1 oz
Salt 1 pinch
Butter, unsalted, small cubes 3 oz
Eggs, whole 2 each
Milk, whole 4.5 oz
Eggs for egg wash 1 each
Salt for egg wash 1 pinch
Sugar in the Raw 3 oz
Shortcake Procedure:
Place first 4 ingredients in mixing bowl; mix until well incorporated. Add diced cold butter into mix and lightly blend with paddle until a sandy texture. Add milk and eggs and mix until all ingredients become dough; do not over mix. Cover with plastic wrap and set aside to rest for about 4 hours in refrigerator. Roll dough to ½” thick; using a 2.5” cutter, cut into discs and place on a sheetpan on parchment paper. Make an egg wash with 1 egg beaten with a pinch of salt. Egg wash shortcakes and sprinkle with the Sugar in the Raw. Bake at 350˚F for approximately 15 minutes or until golden brown.
Strawberry Consommé Ingredients:
Strawberries, fresh 2 lbs
Sugar, granulated 2 oz
Lemon juice 1 each
Strawberry Consommé Procedure:
Cut strawberries in quarters; place in a bowl with sugar and lemon juice. Cover with plastic wrap and close tight to create a steam chamber. Place in a water bath and simmer for about 4 hours, or until strawberries have released all their juice. Strain with fine strainer or cheese-cloth. Reserve juice and set aside in refrigerator.
Marinated Strawberries Ingredients:
Strawberries 8 oz
Lemon 1 each
Brown Sugar 1 oz
Marinated Strawberries Procedure:
Cut strawberries into quarters and squeeze lemon juice over strawberries. Add brown sugar and mix gently. Place in refrigerator for approximately 1 hour.
Assembly:
Split shortcakes in half. Place bottom half of split shortcake on plate. Top with 2 spoonfuls of whipped cream, then 1 spoon of marinated strawberries, then 1 spoon of whipped cream again. Top with remaining shortcake half, sprinkle with powdered sugar and pour strawberry consommé to cover base of plate.
Submitted By: Bill Cobb
Hotel/Restaurant: Ritz Carlton
Source: http://citylivingmag.com/issues/beauty2010.pdf