Wolfgang's Mixed Berry Shortcake

Title:
Wolfgang's Mixed Berry Shortcake

Yield:
1 Servings

Categories:
Morning,
America




Ingredients:




-----------------------------------DOUGH-----------------------------------


 2 3/4 c  Cake flour


   1/4 c  Sugar


     1 tb Plus 1 tsp baking powder


     1 ts Salt


    10 tb Unsalted butter; chilled


     1 c  Heavy cream





-------------------------------BERRY
MIXTURE-------------------------------


     1 pt Blueberries


     1 pt Raspberries


     1 pt Blackberries


     2 tb Sugar


     1 tb Lemon juice


     2 ts Kirsch


     1 ts Orange zest



-----------------------------------SERVE-----------------------------------


          Ice cream





 Prepare the shortcake dough: In a food processor, combine cake flour,


 sugar, baking powder, and salt. Process until just combined with a few


 on?off turns. Add butter then pulse until just combined. With the motor


 running, pour heavy cream through the feed tube, stopping just before the


 dough forms a ball.


 


 Roll out the dough: Lightly flour a wooden surface and gently knead the


 dough until it forms a smooth ball. Be careful not to overknead the dough.


 Roll out dough to around 3/4 inch thick. Cut into 7 circles with a 3-inch


 cookie or biscuit cutter. Knead the leftover scraps together, roll and cut


 out 3 more circles.


 


 Bake the dough: Line a baking tray with parchment paper and arrange the


 dough circle on a tray. Brush the tops with heavy cream and sprinkle


 lightly with sugar. Bake 5 minutes in a 375-degree oven and then reduce the


 heat to 350-degree oven. Bake for another 25 to 30 minutes, or until the


 cakes are golden and firm to the touch.


 


 Prepare the berries: While the dough cools, mix the berries. Wolfgang uses


 a combination of blueberries, raspberries and blackberries, but you can use


 whatever fruit you like to eat. Combine 1 pint blueberries, 1 pint


 raspberries and 1 pint blackberries with 2 Tbsp sugar in a large mixing


 bowl. Then add 1 Tbsp lemon juice, 2 tsp kirsch and 1 tsp orange zest.


 Gently mix and set aside.


 


 Build the shortcake: When ready to serve, split each shortcake in half and


 warm slightly. This is a great dessert for a party because you can prepare


 the shortcake ahead of time and then warm them when you make the berry


 mixture. Place the bottom half of the shortcake on a dessert plate. Spoon
1


 cup of ice cream on the cake and arrange a cup of the berry mixture over


 and around the ice cream. Top with the remaining half of the cake. Serve


 immediately while the shortcake is still warm.


 


 MC Formatted and MC Busted by Barb at PK on 3/14/98


 


 NOTES : Wolfgang Puck creates a delicious dessert using the best of summer


 fruit.


 


 Recipe by: Wolfgang Puck


 


 Posted to MC-Recipe Digest by "abprice@wf.net" 
on Mar 16,


 1998