Shortcake with Absolut Kurrant and Berry Sauce and Sweet Mascarpone
from Robert Del Grande
Yield: 6 shortcakes
2 cups flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
3/4 Tablespoon grated orange zest
6 Tablespoons cold butter
1 each egg
1/3 cup whipping cream
1/4 cup buttermilk
1/2 Tablespoon vanilla extract
Place the flour, sugar, baking powder, salt and orange zest in a large
bowl. Whisk thoroughly to remove any lumps and combine ingredients.
Cut the butter into the flour mixture, using fingertips, until the
mixture resembles a coarse meal.
Combine the egg, cream, buttermilk and vanilla. Add to the bowl and
toss lightly with fingertips until a dough begins to form. Remove
to a lightly floured work surface and knead just until the dough is
smooth - dont overwork. Roll out to 3/4" thickness and
cut with a #7 biscuit cutter.
Place on parchment-lined sheet pan. Wrap with plastic and freeze until
To bake, place on parchment-lined sheet pans. Brush the tops lightly
with cream and sprinkle with sugar. Bake at 350°F for 18-20 minutes
until golden brown and cooked through.
Absolut Kurrant Berry Sauce
Yield: 1 pint
1 pint strawberries, quartered
1 pint blueberries
1 pint raspberries
1 pint blackberries
1/4 cup sugar
1 teaspoon lemon juice
2 Tablespoons Absolut Kurrant vodka
Place the berries in a non-reactive pot. Sprinkle the sugar over the
top. Place over medium heat and cook, stirring occasionally, until
the berries burst and release their juices. Remove from heat and cool
slightly. Purée completely in the blender. Strain through a
Dissolve the lemon juice in 1/4 cup of the berry purée and
add to the remaining berry purée, add the Absolut Kurrant.
Cool and store in refrigerator.
Sweet Mascarpone Cream
Yield: 1 cup
1/2 cup heavy cream
2 Tablespoons sugar
1/2 teaspoon vanilla
1/4 cup Mascarpone cheese
Place the mascarpone and 1 tablespoon of the sugar in a small bowl.
Use a rubber spatula to combine thoroughly and loosen up the cheese.
In a separate bowl, whip the cream, the other tablespoon of sugar
and vanilla to firm peaks. Fold 1/4 of whipped cream into the mascarpone
to lighten it up. Add the remaining whipped cream and fold in thoroughly.
Whisk until the mixture holds its shape.
To serve, slice shortcakes in half, while still warm, place bottom
half in a bowl. Place a generous dollop of mascarpone cream on the
shortcake; add sliced fresh strawberries, blackberries, blueberries
and raspberries. Top with a couple tablespoons of Absolut Kurrant
Berry Sauce. Carefully place top half of shortcake on the berries.
Sprinkle with powdered sugar. Garnish with fresh mint.
Late harvest Riesling or Sauvignon Blanc