Sweet Corn and Raspberry Shortcake with Basil Cream
Source: Jen Musty, Batter Bakery
Recipe Type: Desserts | Seasons: Spring, Summer
This recipe was made at CUESA’s Fifth Annual Summer Celebration on June 14, 2015.
Makes 12 to 14 shortcakes
INGREDIENTS
Basil Cream
2 cups heavy cream
1 bunch basil leaves, plus extra for garnish
1 teaspoon vanilla extract
¼ cup powdered sugar
Raspberry Reduction
1 basket raspberries
¼ cup water
Sweet Corn Biscuits
3 cups all-purpose flour
1½ cups cornmeal
2 tablespoons sugar, plus more for sprinkling
2 tablespoons baking powder
2 teaspoons salt, plus more for sprinkling
1 cup roasted corn kernels, cooled
2½ cups cold heavy cream
Assembly
1 basket raspberries
Basil leaves
PREPARATION
To make the cream: Place the heavy cream in a saucepan and bring to a gentle boil, just until bubbles form around the edge of the pan. Place the basil in the cream. Allow to steep one hour. Strain the basil leaves out. Let the cream chill completely.
Once the cream is cool, whip it until soft peaks form. Add the vanilla extract and powdered sugar. Whip to the desired thickness.
To make the reduction: Bring the raspberries and water to a simmer. Cook until the fruit is broken down and resembles a purée. Strain out the seeds, pushing the raspberry flesh through a mesh sieve. Let cool completely.
To make the biscuits: Preheat the oven to 400ºF. Combine the flour, cornmeal, sugar, baking powder, and salt in a bowl. Toss the corn kernels with the dry mixture.
Stream in the cream slowly, stirring with a fork, until the dough begins to come together. Gather into a loose ball with your hands and turn out onto a floured surface.
Pat the dough into a ½-inch thick, flat disk and cut it with a round or square cutter of your choice. Place the biscuits onto a parchment-lined baking sheet, and place in the freezer to set for 15 minutes.
Before baking, brush the tops with cream and sprinkle with sea salt and raw sugar. Bake until golden and the biscuits have risen and just set, about 15 to 20 minutes, depending on size.
To assemble: Split the cooled biscuits in half. Place a small dollop of basil cream onto each biscuit half. Arrange the raspberries upright on the bottom half of the shortcake. Fill the centers of the raspberries with raspberry reduction (or drizzle over the top if you prefer a more rustic look). Top with basil to garnish.
Place the top biscuit half over the raspberry layer to complete the shortcake (or you can make it open-faced). Serve immediately.
Photo by Amanda Lynn Photography
