|
Ingredients - Pistachio Shortcake
- 1 ½ cup all purpose flour
- ¼ cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter
- 1 egg
- ½ cup + 2 Tablespoons heavy cream
- ¼ cup pistachio, chopped
Shortcake Method:
1. Preheat oven to 350 F.
2. Sift together the flour, sugar, baking powder, baking soda, and salt.
3. Place into a mixing bowl. Add the butter and mix until the butter has fully incorporated but has not turned into a paste.
4. Slowly add the cream and egg. Mix until you have formed nice firm dough.
5. Wrap the dough with plastic and refrigerate until firm.
6. Roll the dough out ½-inch thick. Sprinkle the chopped pistachio on top of the shortcakes.
7. Place onto a sheet pan and bake 10-15 minutes or until golden brown.
8. Cool to room temperature.
Macerated Peaches and Blueberries Method
- 5 cups Red Haven Peaches, sliced
- 1 cup Blueberries
- 3 Tablespoons sugar
- 1 teaspoon vanilla extract
- 1 Tablespoon lemon juice
Toss the peaches and blueberries with the sugar, vanilla, and lemon juice. Macerate the fruit for 30 minutes.
Vanilla Crème Fraîche Method
- 1 cup Cream Fraîche
- 3 Tablespoons sugar
- ½ teaspoon vanilla extract
1. In mixing bowl, combine the crème fraîche, sugar, and vanilla.
2. Whip on medium speed with the whisk attachment until medium firm peaks have formed.
3. Reserve in a refrigerator until assembly.
Assembly:
1. Cut the shortcake biscuits in half. Warm slightly in the oven.
2. Remove the top half and place the bottom half onto a plate.
3. Spoon the macerated peaches along with the juice over the shortcake.
4. Place a spoonful of the whipped crème fraîche on top of the peaches.
5. Place the top half of the shortcake biscuit on top of the crème fraîche.
6. Serve.
^ BACK TO TABLE OF CONTENTS |
