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Pistachio-Raspberry Chocolate Shortcakes with White Chocolate Cream

Serves: Makes 8 servings

Ingredients:

  • 1 recipe Chocolate Cream Scones, prepared through Step 2


White Chocolate Cream:

  • 5 ounces good-quality white chocolate, finely chopped
  • 3 tablespoons (1½ ounces) water
  • 1⅓ cups (10½ ounces) heavy whipping cream


For the Scones:

  • 2 tablespoons heavy whipping cream
  • 1 tablespoon sugar
  • ¼ cup (1 ounce) unsalted pistachios, finely chopped
  • 3 half-pint baskets (18 ounces) fresh raspberries

Procedures:

  1. Make the white chocolate cream: Place 1 inch of water in the bottom of the double boiler and bring to a full boil. Place the chocolate and water in the top of the double boiler. Turn off the heat and set the chocolate over the steaming water. Let the mixture rest for 1 minute, then stir with the spatula until the chocolate is melted and smooth. Remove from the heat and set aside until completely cool to the touch but still fluid. Warm chocolate will cause the whipped cream to break down and become watery.


  2. In the bowl of the stand mixer, or in a medium bowl with a hand mixer, whip the cream to soft peaks. Add the white chocolate to the cream and continue to whip until the white chocolate has blended completely with the cream and the mixture is thick and velvety-looking. Be careful not to over-whip the cream or it will become grainy and look curdled. If this happens, use the spatula to gently stir in several additional tablespoons of cream until the mixture has smoothed out.


  3. Cut and bake the scones: Preheat the oven to 400°F and position an oven rack in the center. Lightly dust the work surface with flour and pat the scone dough into an 8 by 4-inch rectangle. Use the chef's knife to cut it in half lengthwise and into quarters crosswise, making eight 2-inch squares. Brush off any excess flour. Line one of the baking sheets and space the squares evenly on the sheet. Brush the tops with the 2 tablespoons of cream, sprinkle evenly with the tablespoon of sugar, and top with the pistachios, gently pressing into the surfaces. Bake for 14 to 16 minutes, until firm to the touch when lightly pressed in the center. Transfer to a rack to cool for 5 to 10 minutes. These are best served while still warm, though they can also be served at room temperature.


  4. Prepare the fruit: Pour the raspberries out onto the other baking sheet. Pick through them and discard any debris or molded berries. Do not wash, or they will absorb the water and turn to mush.


  5. Assemble and serve the shortcakes: Split the warm scones in half and place a bottom half on each plate. Top with a generous spoonful of white chocolate cream. Divide the raspberries among the plates, dropping some in the cream and some around the scones. Place the scone tops slightly askew on the berries and cream and serve immediately.

by Sur La Table & Andrews McMeel Publishing

 
 
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