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Receta Strawberry Lemon Semolina Shortcake
by Global Cookbook

Strawberry Lemon Semolina Shortcake
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  Raciónes: 6

Ingredientes

  • 5/8 c. butter - (5 ounce)
  • 7 ounce sugar - (15/16 c.)
  • 2 lrg Large eggs
  • 1 tsp vanilla extract
  • 1 x lemon zested
  • 1 c. cake flour sifted
  • 1/3 c. fine semolina
  • 1/3 c. fine cornmeal
  • 1/4 tsp salt
  • 2 tsp baking soda
  • 1/2 c. lowfat sour cream
  • 1 c. lemon juice
  • 1/2 c. water
  • 1 c. sugar
  • 2 pt strawberries cleaned, sliced 1/4"
  • 1/4 c. mint chiffonade plus 8 little sprigs
  •     or possibly leaves for garnish
  • 1/4 c. Lemon Glaze from above
  • 1/2 c. heavy cream whipped stiff peaks

Direcciones

  1. Using a mixer with a paddle, cream together the butter, sugar and Large eggs till smooth. Add in the vanilla and zest and combine. Mix together the flours, salt and baking soda and slowly mix in using the paddle alternating with the lowfat sour cream. Mix till smooth, but don't over mix.
  2. Spray 8 (4-oz) ramekins and fill halfway up with the batter. Bake in a 350 degree oven for 15 min till a tester comes out clean. De-mold cakes onto a rack and glaze while still hot.
  3. For the Lemon Glaze: Combine all and bring to a boil till completely dissolved. Pull off the heat and glaze each cake with 2 Tbsp..
  4. For the Strawberries And Cream: In a bowl, mix the berries, mint and glaze.
  5. For Plating: Slice the cake in half. Place the bottom on a plate and cover with berries then whipped cream. Top with cake and garnish with mint sprigs.
  6. This recipe yields 6 to 8 servings.