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  • Corn Ice Cream Shortcakes With Blueberry Compote

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  • 3 cups all-purpose flour, plus more for kneading surface
    1 cup cake flour (not self-rising)
    1 tablespoon baking powder
    1 teaspoon baking soda
    2 tablespoons, plus 1 teaspoon, granulated sugar
    1 1/4 teaspoons salt
    2 sticks cold unsalted butter, cut into small pieces
    1 1/2 cups low-fat buttermilk
    Heavy cream, for brushing shortcakes
    Coarse sanding sugar, for sprinkling
    Blueberry Compote (recipe follows)
    Corn Ice Cream (see related recipe)
    Preheat oven to 400 F. Sift the flours, baking powder, baking soda, granulated sugar and salt twice into a bowl. Cut in the butter using a pastry cutter or rub in with your fingers until small clumps form. Make a well in center and pour in the buttermilk. Stir until combined.
    Turn out dough onto a generously floured surface and fold over onto itself 3 or 4 times. Roll out dough to a 1-inch thickness. Cut out rounds of dough using a 3-inch biscuit cutter and transfer to a parchment-lined baking sheet. Gather scraps and repeat once.
    Brush shortcakes with the heavy cream and sprinkle with some of the sanding sugar. Bake until golden-brown, 18 to 20 minutes. Shortcakes can be stored at room temperature for up to 3 days.
    Split shortcakes in half and top each shortcake bottom with a spoonful of the blueberry compote, followed by a scoop of the ice cream, then shortcake tops.
    Makes 10 servings.
    BLUEBERRY COMPOTE: In a small saucepan over medium heat, combine 1 cup fresh or frozen blueberries, 1/3 cup granulated sugar and 2 tablespoons fresh lemon juice with 2 tablespoons water. Bring to a simmer and cook until berries burst and liquid thickens slightly, about 5 minutes. Stir in an additional 1/2 cup blueberries and let cool. Compote may be refrigerated for up to 3 days.
    — Recipe from the July 2011 issue of Martha Stewart Living magazine.
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