Strawberry Shortcakes With Brown Sugar Biscuits And White Chocolate Cream
- 2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
- 1 tablespoon water
- 1/2 teaspoon unflavored gelatin
- 2 1/2 cups chilled whipping cream, divided
- 3 tablespoons sugar
- 3 cups all purpose flour
- 1/2 cup (packed) golden brown sugar
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, cut into 1/4-inch cubes, chilled
- 1 cup whipping cream, plus additional for brushing biscuits
- 2 tablespoons raw sugar*
- 4 cups halved hulled strawberries (about 2 to 2 1/2 pounds)
- 1/4 cup sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon peel
- 1 tablespoon chopped fresh mint or 2 teaspoons dried lavender blossoms**
- Place white chocolate in medium bowl. Place 1 tablespoon water in very small bowl. Sprinkle gelatin over; let stand until gelatin softens, about 15 minutes. Bring 1/2 cup cream and 3 tablespoons sugar to simmer in small saucepan, stirring until sugar dissolves. Remove from heat; add gelatin and stir until dissolved. Pour gelatin mixture over white chocolate, whisking until melted and smooth. Cool to room temperature.
- Beat remaining 2 cups cream in large bowl until peaks form. Fold 1/2 cup cream into white chocolate mixture to lighten. Fold chocolate mixture into remaining cream in bowl. Refrigerate until cold, at least 1 hour and up to 3 hours.
- Combine flour, brown sugar, baking powder, and salt in large bowl; whisk to blend. Add butter. Using fingertips, rub in until coarse meal forms. Gradually add 1 cup cream, tossing until moist clumps form. Gather dough into ball; shape into 8 1/2-inch round on parchment or foil. Chill 15 minutes.
- Preheat oven to 350u0b0F. Line rimmed baking sheet with parchment paper. Cut dough into eight 3-inch rounds, gathering scraps and reshaping as needed. Place rounds on prepared sheet, spacing 2 inches apart. Brush tops with cream and sprinkle with raw sugar. Bake until tester inserted into center comes out clean, about 20 minutes. Cool completely.
- Combine strawberries, 1/4 cup sugar, lemon juice, lemon peel, and mint or lavender in medium bowl; toss to blend. Let stand at room temperature until juices form, at least 10 minutes, or refrigerate until ready to use, up to 2 hours.
- Cut biscuits in half horizontally. Place 1 bottom on each of 8 plates and mound strawberries with syrup on each, dividing equally. Cover with white chocolate cream and biscuit tops.
white chocolate, water, unflavored gelatin, chilled whipping cream, sugar, flour, golden brown sugar, baking powder, salt, unsalted butter, whipping cream, sugar, strawberries, sugar, lemon juice, lemon peel, fresh mint
Taken from www.epicurious.com/recipes/food/views/strawberry-shortcakes-with-brown-sugar-biscuits-and-white-chocolate-cream-234747 (may not work)