STRAWBERRY SHORTCAKE WITH JALAPEÑO ICE CREAM

Strawberry Sauce

Ingredients Weight Measure
Water 1/2 cup
Granulated sugar 2/3 cup
Lemon juice 2 Tbsp.
Bay leaf 1 ea.
Cinnamon stick 1 ea.
Starberries, hulled, diced 5 lbs.

Whipped Cream

Ingredients Weight Measure
Heavy cream 2 cups
Confectioners sugar 4 Tbsp.
Cocoa powder 4 Tbsp.

Shortcake Biscuits

Ingredients Weight Measure
Pastry flour 6 cups
Baking powder 7 Tbsp.
Baking soda 3 Tbsp.
Cardamom powder 3 Tbsp.
Granulated sugar 3/4 cup
Salt 2 tsp.
Butter, unsalted 4 oz.
Buttermilk

Jalapeño Ice Cream

Ingredients Weight Measure
Half-and-half 2 qts.
Granulated sugar 2 cups
Vanilla bean, split and scraped 1 ea.
Egg yolks 12 ea.
TABASCO® brand Green Jalapeño Pepper Sauce 1 cup

Method

  1. For Strawberry Sauce, combine water, sugar, lemon juice, bay leaf and cinnamon stick in a saucepan and bring to a boil.
  2. Add strawberries and turn off heat.
  3. Once sauce cools, transfer to a bowl, remove bay leaf and cinnamon stick and refrigerate.
  4. For the Whipped Cream, combine cream, sugar and cocoa powder and whip until it holds a medium peak.
  5. Cover and refrigerate.
  6. For the Shortcake Biscuits, preheat oven to 450°F and set rack in the middle level.
  7. In a food processor combine the flour, baking powder, baking soda, cardamom, sugar and salt and pulse to mix.
  8. Cut the butter into 8-10 pieces, add to flour mixture and pulse until the mixture resembles coarse meal.
  9. Transfer the mixture to a large bowl and make a well in the center.
  10. With a fork, stir in the buttermilk, being careful not to overwork the dough.
  11. Flour the work surface and turn the dough out onto it.
  12. Fold the dough over on itself 2 or 3 times, until it is smooth and less sticky.
  13. Divide the dough into 2 equal 6"x12" rectangles about 1" thick, and cut into 12 biscuits with a sharp, floured square cutter.
  14. Transfer to a bun-lined cookie sheet and bake for 8-10 minutes, until well-risen and golden brown.
  15. For the Jalapeño Ice Cream, combine half-and-half, sugar and vanilla bean with pulp in a saucepan and bring it to a simmer.
  16. In a small mixng bowl, whisk the egg yolks and TABASCO® Green Jalapeño Pepper Sauce until it is smooth.
  17. Add 1 cup of hot liquid to the egg yolks and whisk until smooth.
  18. Add the yolk mixture to saucepan of liquid and whisk until incorporated.
  19. Bring the liquid back to simmer and continue to cook for 4-6 minutes or until the mixture coats the back of a spoon.
  20. Pour the mixture into a glass bowl and place a piece of plastic wrap directly on top of the mixture.
  21. Cool the mixture completely.
  22. Process the mixture according to the ice cream machines instructions.
  23. To assemble this dish, for each serving, cut 2 biscuits in half through the center, and sandwich 4 Tbsp. of ice cream between the 2 halves.
  24. Spread about a 1/4 cup of strawberry sauce on bottom of plate.
  25. Lean 2 biscuits against each other in the center of the plate.
  26. Take a tablespoon of strawberries from sauce, trying to drain as much as possible, and spoon over the biscuits.
  27. With 2 spoons, form a quenelle of whipped cream and dollop over the top of strawberry shortcakes.

Yield: 12 servings