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cream berry shortcake

hurm...I think I'm cake-hunger right now and I want to bake a cake!!haha~

seems doesn't really look tempting
now, how does it look?


For Berries:
  • 1/2 cup of Water
  • 1/2 cup of Sugar
  • 1 Vanilla Bean
  • 2 pints of Raspberries
  • 2 pints of Blackberries
  • 1 pint of Strawberries
  • 1 tablespoon of Lemon Zest
  • 1 tablespoon of Fresh Thyme
For Biscuit:
  • 2 cups of All Purpose Flour
  • 1 tablespoon of Baking Powder
  • 1 tablespoon of Salt
  • 1 tablespoon of Sugar
  • 1 1/2 cups of Heavy Cream
  • 5 tablespoons of Melted Butter
For Basil Mint Syrup:
  • 1 bunch Basil
  • 1 bunch Mint
  • 1/2 cup of Light Corn Syrup
For Whipped Cream:
  • 1 pint of Heavy Cream
  • 1/2 cup of Sugar


For Berries: Bring water, sugar and vanilla to a rapid boil. Add and mix berries, lemon zest and thyme. Cook until soft but not pureed. Drain juice and reduce to a syrup.
For the Biscuits: Preheat oven to 425 degrees. Mix cream into sifted flour, baking powder, salt and sugar. Don’t overmix! Place in plastic wrap and form into 1 inch thick rectangle. Refrigerate. Cut into biscuits. Brush generously with butter. Place on a cookie sheet and bake for 12 minutes.
For the Basil Mint Syrup: Blanch and squeeze dry the basil and mint in boiling water. Shock blend with corn syrup.
For the Whipped Cream: Whip heavy cream and add sugar.
To assemble:
Cut warm biscuit in 1/2. Fill with berries. Moisten with berry syrup and top with cream. Garnish with mint syrup.

my 3rd attempt..the decor, i look forward top chef's..heheh~
 p/s : rugi kalau tak cuba resipi ni...ngee~


shafmechy said...

awesome..nnt blk kampung nk cuba..hehe

AKU_NAJMI said...

silakan,,,selamat mencuba :)

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