CUISINE ~ Seasonal Recipes
Summer Recipes from Solstice
Strawberry Shortcake with Lavender Ice Cream
Martha Machia – Lead Pastry
Ingredients:
Strawberries
- 2 pounds Local Strawberries
- ¼ Teaspoon Kosher Salt
- 1 Cup Snow Farm Late Harvest Sauterne
- 1 Tablespoon Orange Zest
- 2 Tablespoon Honey
- 1 pound King Arthur All Purpose Flour
- ¼ Cup Sugar
- 1 Tablespoon Baking Powder
- ¼ Teaspoon Kosher Salt
- 4 Tablespoon Unsalted Cabot Butter
- 1 Local Egg
- 1 Cup of Buttermilk
Lavender Ice Cream
- 1 Cup Whole Milk
- 1 Cup Heavy Cream
- 6 Oz Sugar
- 1 Tablespoon Dried Lavender
- ½ Tablespoon Lemon Zest
- 1/8 Teaspoon Kosher Salt
- 5 Egg Yolks
Best Practice
Add salt, wine, Orange Zest, & Honey to a sauce pan and warm over low heat. Remove from heat and cool. Slice strawberries and place in mixing bowl with chilled marinade. Refrigerate for 2 hours.
Combine dry ingredients in mixing bowl and mix evenly. Add wet ingredients one at a time gently incorporating each one. Spoon out a large dollop (size of a ¼ Cup) onto a greased cookie sheet and bake at 350 degrees for 15 minutes. Remove from heat and let cool.
Heat all Ingredients except the egg yolks. Once simmering, not boiling, temper the cream mixture into the eggs and back into the sauce pan. Heat until mixture coats the back of a spoon, then strain and cool. Once completely chilled to 40 degrees place the cream mixture into an ice cream machine and turn it on.
To serve: Slice biscuit, add strawberries and ice cream, top with biscuit top, add more strawberries and top with homemade whipped cream. Enjoy!
