desserts part 3

gluten-free strawberry shortcake

Serves 6

Macerated strawberries

  • 2 pounds strawberries, stems removed and diced
  • ½ cup granulated sugar

Shortcake

  • 2 cups gluten-free flour, Bob’s Red Mill 1-to-1 baking flour
  • ¼ teaspoon salt
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ¼ cup butter
  • 1 large egg, beaten
  • 6 fluid ounces milk, plus 1 tablespoon for brushing
  • 2 teaspoons raw sugar

Vanilla whipped cream

  • 1 cup heavy cream
  • 4 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Preheat the oven to 350 degrees F.

In a bowl, combine the strawberries and sugar and set aside for 30 minutes to macerate.

In a separate bowl, combine the flour, salt, sugar, and baking powder. Grate the butter into the flour mixture, reducing the butter to pea-sized crumbs coated in flour. Combine the egg and milk, then slowly pour the mixture over flour, gently working flour into a ball. Fully incorporate flour, without overworking the dough. Roll dough to 1¼-inch thickness. Cut dough into squares or circles using a biscuit cutter.

Place cut biscuits on a parchment-lined baking sheet. Brush biscuit tops and sides with milk and sprinkle with raw sugar. Place biscuits in oven to bake for 20 minutes, or until they begin to brown. Let cool to touch before serving.

As biscuits cool, prepare the whipped cream. Whip the heavy cream with a stand or hand mixer. As cream thickens, add vanilla extract, then slowly add the powdered sugar to stabilize. Whip to desired consistency. If overwhipped, whole milk can be stirred in as needed to thin and remove any clumps.

Serve biscuits whole or cut in half. Top with whipped cream and strawberries.

RECIPE AND PHOTOGRAPH BY KRISTEL MATOUSEK
WWW.PHOTORICALFOOD.COM

raspberry panna cotta

Serves 6

  • Raspberry puree (recipe to follow)
  • Panna cotta (recipe to follow)
  • Lemon zest, for garnish
  • Mint, for garnish

Raspberry puree

  • 6 ounces fresh raspberries, plus more for garnish
  • 1 tablespoon granulated sugar
  • ½ teaspoon lemon juice

Panna cotta

  • ¼ cup whole milk
  • 1 package (2¼ teaspoons) Knox unflavored gelatin
  • 2 cups heavy cream
  • ½ cup sugar
  • 2 teaspoons vanilla extract

In a bowl, combine the raspberries, sugar, and lemon juice. Let macerate for 30 minutes to tenderize the fruit. Mash berries with a fork or puree in a blender to desired consistency. Keep refrigerated until used.

In a bowl, combine the whole milk and gelatin. Set aside and let bloom for 5 minutes

In a saucepan, combine heavy cream, sugar, and vanilla extract, and place over low heat. Stirring frequently, slowly bring up the temperature of the milk until it begins to bubble around the edges of the saucepan, then remove from heat.

While stirring, slowly add the bloomed gelatin to the cooked cream until fully incorporated. Divide the mixture among the ramekins and refrigerate until set.

Serve panna cotta in ramekins or remove and serve on a plate topped with raspberries. To remove panna cotta from ramekin, set ramekin in warm-water bath for a few seconds, just enough to release it from the sides. Remove from water bath, place a plate on top and flip over the ramekin to turn out the panna cotta onto the plate.

Serve chilled, garnish with lemon zest, fresh mint, and whole raspberries if desired.

RECIPE AND PHOTOGRAPH BY KRISTEL MATOUSEK
WWW.PHOTORICALFOOD.COM