Receta Strawberry Shortcake with Basil

click to rate
1 voto | 761 views
 

Ingredientes

  • 2 1/4 cups cold heavy cream, plus 2 tablespoons, for brushing
  • 20 large basil leaves, plus 1/3 cup small or torn basil leaves
  • 1/2 cup granulated sugar, plus more if needed
  • 1 1/2 tablespoons baking powder
  • 2 sticks plus 2 tablespoons cold unsalted butter, cut into small
  • pieces
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon pure vanilla extract
  • 4 1/2 cups sliced strawberries (1 pound 4 ounces)
  • 3 tablespoons confectioners' sugar
  • Bring 1 1/2 cups cream to a gentle simmer in a small saucepan over
  • medium heat. Bruise large basil leaves by hitting repeatedly with the dull side
  • of a knife, and stir into cream. Remove from heat, cover tightly with plastic
  • wrap, and let steep for 25 minutes.
  • 2.
  • Strain through a fine sieve, pressing
  • solids to extract liquid. Refrigerate until very cold, at least 5 hours.
  • Preheat oven to 400 degrees. Whisk together flour, 3 tablespoons
  • granulated sugar, the baking powder, and 3/4 teaspoon salt. Cut in butter with
  • a pastry cutter or rub in with your fingers. (The largest pieces should be the
  • size of small peas.)
  • Whisk together 3/4 cup heavy cream, the eggs, and vanilla. Stir into
  • flour using a fork until ingredients are moistened but not fully incorporated.
  • (Do not overmix.)
  • Turn dough out onto a parchment-lined baking sheet, and pat into a 9
  • 1/2-inch circle. Brush dough with remaining 2 tablespoons heavy cream, and
  • sprinkle with 1 tablespoon granulated sugar.
  • 6.
  • Bake until light golden brown and just cooked through, about 25
  • minutes. Let cool completely, about 2 hours.
  • Meanwhile, macerate strawberries with remaining 1/4 cup sugar, plus
  • more if needed, depending on sweetness of the berries, stirring occasionally, for at least 1
  • hour.
  • Toss berries with small basil leaves. Whisk basil cream with
  • confectioners' sugar in the chilled bowl of a mixer on high speed until soft
  • peaks form. Mound basil cream on shortcake. Spoon berries with juice over top.
  • Shortcake is best served within 4 hours of baking but can be stored,
  • untopped, at room temperature for up to 8 hours. Basil cream can be
  • refrigerated for up to 1 day; whip just before using. Berries can macerate for
¿Te gusto esta receta?
Click to rate it:
 

Leave a review or comment