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Lemon and Fresh Berry “Shortcake” with
Rose’s Lemon Luscious Ice Cream



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La Belle Cuisine


Lemon and Fresh Berry “Shortcake”
with Rose’s Lemon Luscious Ice Cream

Desserts to Die For
Marcel Desaulniers, 1995, Simon & Schuster

Serves 8


Lemon Poppy Seed “Shortcake”:
1/4 pound plus 1 teaspoon unsalted
butter, softened
1 3/4 cups plus 1 teaspoon
all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups granulated sugar
3 large eggs
2 teaspoons poppy seeds
1/2 cup buttermilk
2 tablespoons fresh lemon juice
2 teaspoons minced lemon zest
1/2 teaspoon pure lemon extract

Strawberry Purée
1 pint fresh strawberries, stemmed
1/4 cup granulated sugar
1 teaspoon fresh lemon juice

Whipped Cream
1 1/2 cups heavy cream

Rose’s Lemon Luscious Ice Cream
(recipe follows)

Fresh Berry Garnish
1 pint fresh strawberries, stemmed
and quartered
1/2 pint fresh blackberries
1/2 pint fresh red raspberries
3 teaspoons poppy seeds

Prepare the Lemon Poppy Seed “Shortcake”:
Preheat the oven to 325 degrees Fahrenheit.
Lightly coat the sides of a 9-by-5-by-3-inch loaf pan with 1 teaspoon butter. Flour the pan with 1 teaspoon flour and shake out the excess. Set aside.
Combine together in a sifter 1 3/4 cups all purpose flour, baking powder,
baking soda, and salt. Sift onto wax paper and set aside.
Place the remaining 1/4 pound 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 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 of medium for
20 seconds. Add 2 tablespoons 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 thoroughly 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” comes 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 Purée:
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 lemon juice until
smooth, about 20 seconds (this should yield 1 1/2 cups strawberry purée). Transfer the purée to a stainless steel bowl, cover with plastic wrap, and refrigerate until needed.span>

Make the Whipped Cream
Place the heavy cream in the well-chilled bowl of an electric mixer fitted
with a well-chilled balloon whip. Whisk on high until stiff peaks form,
about 1 minute. Cover with plastic wrap and refrigerate until needed.

To Serve
Use a serrated slicer to cut the “shortcake” into sixteen 1/2-inch-thick slices.
Drizzle 1 tablespoon of strawberry purée onto each dessert plate. Place a
slice of “shortcake” on the sauce in the center of each plate. Top each slice
of “shortcake” with 3 small scoops of Rose’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 purée 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.

Rose's Lemon Luscious Ice Cream
Yields 2 quarts

2 cups granulated sugar
1/2 cup water
1 tablespoon minced lemon zest
3 cups heavy cream
1 cup whole milk
4 tablespoons unsalted butter
8 large egg yolks
1 cup fresh lemon juice
(eight 3-oz. lemons)

Heat 1/2 cup 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 the 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 Fahrenheit, 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 to 45 degrees Fahrenheit, 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 semifrozen 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. 

 The Chef’s Touch:  For 1 cup fresh lemon juice, squeeze 8 medium lemons (each lemon should weigh in a 3 ounces). But before you squeeze, I recommend using the palm of your hand to firmly press down on each lemon, one at a time, and roll it
back and forth on a countertop for a few seconds. This loosens the pulp and makes
the juice flow more freely. Having performed this maneuver with all 8 lemons, cut each one in half and squeeze the juice out of each half using a strainer to capture
the seeds.

Featured Archive Recipes:
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with Blueberry Compote

Lemon Ripple Ice Cream Pie
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Strawberry Shortcake
(Commander's Palace)

We all scream for ice cream!

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