| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | America, Good, Morning | 1 | Servings | |
INGREDIENTS
| 2 3/4 | c | Cake flour |
| 1/4 | c | Sugar |
| 1 | T | Plus 1 tsp baking powder |
| 1 | t | Salt |
| 10 | T | Unsalted butter, chilled |
| 1 | c | Heavy cream |
| 1 | pt | Blueberries |
| 1 | pt | Raspberries |
| 1 | pt | Blackberries |
| 2 | T | Sugar |
| 1 | T | Lemon juice |
| 2 | t | Kirsch |
| 1 | t | Orange zest |
| Ice cream |
INSTRUCTIONS
Prepare the shortcake dough: In a food processor, combine cake flour, sugar, baking powder, and salt. Process until just combined with a few onoff turns. Add butter then pulse until just combined. With the motor running, pour heavy cream through the feed tube, stopping just before the dough forms a ball. Roll out the dough: Lightly flour a wooden surface and gently knead the dough until it forms a smooth ball. Be careful not to overknead the dough. Roll out dough to around 3/4 inch thick. Cut into 7 circles with a 3-inch cookie or biscuit cutter. Knead the leftover scraps together, roll and cut out 3 more circles. Bake the dough: Line a baking tray with parchment paper and arrange the dough circle on a tray. Brush the tops with heavy cream and sprinkle lightly with sugar. Bake 5 minutes in a 375-degree oven and then reduce the heat to 350-degree oven. Bake for another 25 to 30 minutes, or until the cakes are golden and firm to the touch. Prepare the berries: While the dough cools, mix the berries. Wolfgang uses a combination of blueberries, raspberries and blackberries, but you can use whatever fruit you like to eat. Combine 1 pint blueberries, 1 pint raspberries and 1 pint blackberries with 2 Tbsp sugar in a large mixing bowl. Then add 1 Tbsp lemon juice, 2 tsp kirsch and 1 tsp orange zest. Gently mix and set aside. Build the shortcake: When ready to serve, split each shortcake in half and warm slightly. This is a great dessert for a party because you can prepare the shortcake ahead of time and then warm them when you make the berry mixture. Place the bottom half of the shortcake on a dessert plate. Spoon 1 cup of ice cream on the cake and arrange a cup of the berry mixture over and around the ice cream. Top with the remaining half of the cake. Serve immediately while the shortcake is still warm. MC Formatted and MC Busted by Barb at PK on 3/14/98 NOTES : Wolfgang Puck creates a delicious dessert using the best of summer fruit. Recipe by: Wolfgang Puck Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 16, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 4765
Calories From Fat: 2238
Total Fat: 253.9g
Cholesterol: 805.6mg
Sodium: 4227.2mg
Potassium: 2426.5mg
Carbohydrates: 580.3g
Fiber: 48.3g
Sugar: 221.4g
Protein: 59.3g