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Here you go - from Weeknight Menus, Vol. #2
Blueberry Shortcakes with Lemon Cream
makes 4 shortcakes
Prepare:
1 recipe Lemon Chantilly Cream, below
Simmer;Stir In:
3 cups fresh blueberries, divided
1/2 cup sugar
1/4 cup water
1 T. fresh lemon juice
Assemble Shortcakes with:
Berry Sauce
Purchased vanilla ice cream
4 buttermilk-style biscuits, split
Prepared lemon cream
Strips of lemon zest
Prepare lemon cream and chill until ready to assemble shortcakes.
Simmer 1 1/2 cups blueberries, sugar, water, and lemon juice in a saucepan over medium heat. Cook, stirring occasionally, until berries burst and sauce has thickened, 10-13 minutes. Off heat, stir in remaining blueberries.
To assemble, spoon some berry sauce in the center of 4 serving dishes. Sandwich 4 scoops of ice cream between halved biscuits, set biscuits in the sauce on each dish, and drizzle with more berry sauce.
Lemon chantilly Cream
makes 1 1/4 cups
Beat; Stir in:
1/2 cup heavy cream
1/2 cup sour cream
2 T. powdered sugar
1 tap. lemon zest, minced
Beat cream to stiff peaks in a large bowl with a hand mixer. Add sour cream, blend to combine, then stir in sugar and zest. Chill up to 2 hours before serving.
Finish with Lemon Chantilly Cream and strips of zest.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com