|¾ cup||Chilled cut up unsalted|
|10 ounces||Frozen in light syrup|
|1 cup||Fresh wild blueberries|
|½ pint||Fresh raspberries|
|3 tablespoons||Confectioners sugar|
|Confectioners sugar for|
|¾ cup||Chilled heavy cream|
Shortcake: Preheat oven to 400. In processor, combine flour, sugar & 1 tsp. nutmeg. Process for 15 seconds to blend. Add butter; using pluse motion, process until it resembles coarse meal. In cup, with fork combine yolk & water; mix well. With processor running, pour in yolk mix through feed tube; process just til dough forms. Place dough on lightly floured surface; with lightly floured rolling pin, roll dough ¼" thick. With 3½" fluted round cutter, cut into rounds.
Transfer rounds to ungreased baking sheet. Reroll dough scraps to make a total or 12 rounds. Bake 12-13 minutes or until golden brown.
Transfer rounds to wire rack; cool completely. At this point shortcakes may be stored in airtight container up to 2 days or frozen for later use. Toppings: In food processor, puree frozen raspberries & their syrup. Press through fine sieve pver glass measure; set aside. In medium bowl, combine blueberries, fresh raspberries & 1 Tbls. confectioners sugar; mix lightly. In medium bowl or electric mixer, combine cream, remaining 2 Tbls. confectioners sugar & ¼ tsp. nutmeg. At high speed, beat until stiff peaks form when beaters are raised. Assemble cakes: On each of 6 serving plates, place one round. Top with ⅓ cup berry mix, 2 ½ Tbls. raspberry puree & ¼ cup whipped cream. Place a round on each. Dust with confectioners sugar.
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