Strawberry and rosepetal shortcake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 450 | grams | Plain Flour } Sieved |
| 225 | grams | Semolina } Together |
| 450 | grams | Butter |
| 225 | grams | Caster Sugar; (infused with |
| ; vanilla) | ||
| 675 | grams | Ripe Strawberries; (reserve 9 perfect |
| ; ones for garnish) | ||
| 290 | millilitres | Double Cream |
| 3 | larges | Red Roses from old fashioned scented; (not sprayed with |
| ; roses, insecticide) | ||
| 1 | tablespoon | Icing Sugar |
| ½ | teaspoon | Rose Water |
| 2 | teaspoons | Lemon Juice |
| 2 | Rose Buds | |
| 1 | Egg White; (lightly beaten) | |
| Caster Sugar in a Fine Dredger | ||
Directions
SHORTCAKE
FILLING
GARNISH
1. Cream butter and sugar until light and fluffy.
2. Gradually work in the flour and semolina. You will have to use your hand to blend in the last bits into a dough.
3. Knead lightly until smooth.
4. Divide into 2 pieces and roll out each piece carefully onto a floured surface. This is a very fragile dough. Using a fluted pastry cutter, cut out 16 circles.
5. Lift onto greased and floured baking sheets and put in refrigerator to rest and chill.
6. Prepare rose cream. Put the lemon juice into a basin. Crush scented rose petals in your hand and drop them into the lemon juice, turning them over gently to keep the colour fresh. Add cream to the whole lot, together with the icing sugar and rose water. Stir all together and leave to infuse for 30 minutes.
7. Bake the shortcakes until tinged golden only. Remove onto cooling trays with a palette knife. They will turn crisp as they cool.
8. Sieve the cream, discarding the petals. Whisk until it is firm. Taste.
9. Spread each shortcake with cream, then sliced strawberries, then top with the second shortcake. Dredge with wonder dust.
10. Garnish with crystallised rose petals and some tiny mint leaves.
Converted by MC_Buster.
NOTES : Chef:Tessa Bramley
Converted by MM_Buster v2.0l.