Shortcake with Lime and Blackbery Cream
Source of Recipe
Newsgroups: rec.food.cooking - Traci & Jeff Poole 05/23/2000
Recipe Introduction
The poster writes, "Classic shortcakes take a luxury turn with the addition of lime-infused pastry cream. Wait until you can find really ripe blackberries to make this dessert. Don't use unripe berries are tart and tasteless. This recipe makes 4 generous servings; you might want to share your portion with a friend.
List of Ingredients
For the lime cream:
1 cup milk, divided
1 large egg
1/4 cup sugar
4 teaspoons cornstarch
2 tablespoons unsalted butter, cut into chunks
3/4 teaspoon grated lime zest
For the shortcakes:
2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) cold butter, cut into pieces
1/2 cup shelled pistachios, coarsely chopped
3/4 cup plus 2 tablespoons heavy cream
1 egg, lightly beaten with 2 tablespoons water
To assemble:
1 cup sweetened whipped cream
4 cups blackberries
Minced lime zest, for garnish (optional)Recipe
For the lime cream: In a small bowl, whisk together 1/4 cup of the milk and the 1 egg; set aside.
In a 2-quart, heavy-bottomed saucepan, combine the remaining 3/4 cup milk, 1/4 cup sugar, and 4 teaspoons cornstarch until the cornstarch is dissolved.
Bring the mixture to a boil over medium heat, and boil for 1 minute.
Gradually pour about 1/3 of the milk mixture into the egg mixture, whisking constantly. Now stir the warm egg mixture back into the remaining milk mixture in the saucepan and cook, stirring constantly, over medium heat, until it just returns to a boil.
Remove the saucepan from the heat and stir in the 2 tablespoons butter and 3/4 teaspoon lime zest. Transfer the pastry cream to a bowl, and press plastic wrap directly against the surface to prevent a skin from forming. Refrigerate until completely cool.
For the shortcakes:
In a large bowl combine the 2 cups flour, 1/4 cup sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. Using your fingertips or a pastry blender, work the 8 tablespoons of cold butter into the dry ingredients until the butter is the size of peas.
Add the 1/2 cup chopped pistachios and toss to combine. Add the 3/4 cup plus 2 tablespoons heavy cream and stir just to combine. Wrap the dough and refrigerate for 1 hour.
On a lightly floured surface, roll the dough out to make a 7-inch square. Using a 3 1/2-inch round biscuit cutter, cut the dough into 4 shortcake rounds. Place the shortcakes on a baking sheet, cover, and refrigerate for 1 hour.
Preheat the oven to 425 degrees F. Remove the shortcakes from the refrigerator and brush the tops with the egg-water mixture.
Place the baking sheet on top of another baking sheet; this prevents the bottom of the shortcakes from becoming too brown. Bake the shortcakes until golden brown, about 20 minutes.
Transfer the shortcakes from the baking sheet to a rack and cool completely.
To assemble: Split the shortcakes and place a bottom half on each of 4 dessert plates.
Layer each bottom half with about 2 tablespoons of lime cream, 1 cup blackberries, and another 2 tablespoons of lime cream.
Add the shortcake tops and garnish each with 1/4 of the whipped cream and some lime zest, if desired. Serve immediately.
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