Lemon Poppy Seed “Shortcake”
- 1/4 pound plus 1 teaspoon unsalted butter, softened
- 1 3/4 cups plus 1 teaspoon flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups sugar
- 3 large eggs
- 2 teaspoons poppy seeds
- 1/2 cup buttermilk
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 1/2 teaspoon pure lemon extract
- 1 pint fresh strawberries
- 1/4 cup granulated sugar
- 1 teaspoon fresh lemon juice
- 1 1/2 cups heavy cream
- 2 tablespoons powdered sugar
Rose’s Lemon Luscious Ice Cream
- 2 cups sugar
- 1/2 cup water
- 1 tablespoon lemon zest
- 3 cups heavy cream
- 1 cup whole milk
- 4 tablespoons unsalted butter
- 8 large egg yolks
- 1 cup fresh lemon juice
Fresh Berry Garnish
- 1 pint fresh strawberries, stemmed and quartered
- 1/2 pint fresh black berries
- 1/2 pint fresh red raspberries
- 3 teaspoons poppy seeds
Lemon Poppy Seed “Shortcake”
- Preheat the oven to 325 degrees. Lightly coat a 9x5x3 inch loaf pan with 1 teaspoon of butter. Flour the pan with 1 teaspoon flour and shake out the excess. Set aside.
- Combine together in a sifter 1 3/4 cups flour, baking powder, baking soda, and salt. Sift onto wax paper and set aside.
- Place the remaining 1/4 pound of butter and 1 1/4 cups sugar in the bowl of an electric mixer fitted with a paddle. Mix on low for 2 minutes. Scrape down the sides of the bowl. Mix on low for an additional 2 minutes (this mixing on low is necessary to dissolve the sugar). Scrape down the sides of the bowl. Increase the speed to medium and beat for 3 minutes. Scrape down the sides of the bowl. Increase mixer speed to high and beat for 3 minutes, then scrape down the bowl.
- Add the eggs, one at a time, beating on medium for 2 minutes and scraping down the sides of the bowl after each addition. Now beat on medium for an additional 8 minutes. Scrape down the sides of the bowl. Add the poppy seeds. Operate the mixer on low while gradually adding the sifted dry ingredients. Once all of the dry ingredients have been incorporated, about 45 seconds, turn off the mixer, add the buttermilk, then mix on medium for 20 seconds. Add 2 table spoons lemon juice, lemon zest, and lemon extract and mix on medium for 20 seconds. Remove the bowl from the mixer and use a rubber spatula to finish mixing this delightfully aromatic batter, until smooth and throughly combined.
- Immediately pour the “shortcake” batter into the prepared loaf pan. Place the loaf pan on a baking sheet on the center rack of the preheated oven and bake until a toothpick inserted in the center of the “shortcake” come out clean, about 1 hour. Remove the “shortcake” from the oven. Allow the “shortcake
to cool in the pan for 20 minutes Remove from the pan and allow to cool to room temperature.
Make the Strawberry puree
- In the bowl of a food processor fitted with a metal blade, process 1 pint of stemmed strawberries, 1/4 cup sugar, and 1 teaspoon of lemon juice until smooth, about 20 seconds (this should yield 1 1/2 cups strawberry puree). Transfer the puree to a stainless steel bowl, cover with plastic wrap, and refrigerate until needed.
Make the whipped cream
- Place the heavy cream in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Which on high until stiff peaks form, about 1 minutes. Add powdered sugar and fold into cream. Cover with plastic wrap, and refrigerate until needed.
Rose’s Lemon Luscious Ice cream.
- Heat 1/2 cups granulated sugar, 1/2 cup water, and the minced lemon zest in a 1 1/2 quart saucepan, over medium high heat. When hot, stir to dissolve the sugar. Bring to a boil, then allow to boil for 5 minutes until slightly thickened (this should yield 1/2 cup syrup). Remove from heat and cool to room temperature.
- While the syrup is cooling, heat the heavy cream, milk, 1 cup sugar, and the butter in a 3-quart saucepan over medium high heat. When hot, stir to dissolve the sugar. Bring to a boil.
- While the cream is heating, place the egg yolks and the remaining 1/2 cup sugar in a 5 quart stainless steel bowl. Use a hand-held whisk to whisk the egg yolks until slightly thickened and lemon-colored, about 6 to 8 minutes (less time if using an electric hand-held mixer). (At this point the cream should be boiling. If not, continue to slowly whisk the eggs until the cream boils. If the eggs are not mixed until the point when the boiling cream is added, they will develop undesirable lumps).
- Pour the boiling cream into the beaten egg yolks and whisk to combine. Return to the saucepan and heat over medium high heat, stirring constantly. Bring to a temperature of 185 degrees about 2 minutes. Remove from the heat and transfer to a 3-quart stainless steel bowl. Cool in an ice-water bath to a temperature of 40-45 degrees, about 15 minutes.
- When the mixture is cold, add the cooled lemon syrup and the fresh lemon juice and stir to combine. Freeze in an ice cream freezer, following the manufacturer’s instructions. Transfer the semi frozen ice cream to a plastic container. Securely cover the container, then place in the freezer for several hours before serving. Serve within 3 to 4 days.
- Use a serrated slicer to cut the “shortcake” into 16 1/2-inch thick slices.
- Drizzle 1 tablespoon of strawberry puree onto each dessert plate. Place a slice of “shortcake” on the same in the center of each plate. Top each slice of “shortcake” with 3 small scoops of Roe’s Lemon Luscious Ice Cream.
- Now top the ice cream with a second slice of “shortcake”. Equally divide the berries onto each plate around the “shortcake”. Drizzle 2 tablespoons of strawberry puree over the cake and berries on each plate. Top each “shortcake” with a heaping tablespoon of whipped cream, and for the final touch, sprinkle 1/2 teaspoon of poppy seeds over each portion of whipped cream. Serve immediately.
Chef’s tip: The “shortcake” may be prepared two to three days before serving the dessert. Wrap the throughly cooled cake in plastic wrap and refrigerate until needed. For enhanced flavor, consider toasting the sliced “shortcake” before serving.
Source: Desserts to Die For, Marcel Desaulniers