The recreational program lead chef and recipe editor combines strawberry rhubarb jam, whipped mascarpone, macerated strawberries and a buttermilk biscuit for the tiny treat.
One of my favorite things about summertime in New York City is the Union Square Greenmarket. When I worked at abc kitchen, we got all of our summer berries from Berried Treasures Farm, which has a seasonal outpost at the Greenmarket. Berried Treasures has the most delicious strawberries available in tiny one-bite pieces that you just pluck the tops right off.
It was with those berries that I finally learned what a real strawberry should taste like. I love using elderflower liqueur when I macerate my berries to elevate the flavor a little. I paired these berries with a whipped mascarpone and a tender buttermilk biscuit for my twist on a strawberry shortcake.
Ingredients
For the buttermilk biscuit:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 4 ounces (8 tablespoons) butter, cubed and chilled
- 1 cup buttermilk, plus extra for washing
- 3 teaspoons sugar in the raw, for sprinkling
For the strawberry rhubarb jam:
- 1/2 pound strawberries, hulled and quartered
- 1/2 pound rhubarb, cleaned and cut into 1/2-inch pieces
- 1 cup granulated sugar
- 1 lime, zested and juiced
- 2 teaspoons apple pectin
- 1/4 cup granulated sugar
For the whipped mascarpone:
- 1 cup heavy cream
- 1 cup mascarpone cheese
- 1/4 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
For the macerated strawberries:
- 1 cup strawberries, cut into small dice
- 2 tablespoons sugar
- 1 lemon, juiced
- 3-5 mint leaves, cut into chiffonade
- 1 ounce St. Germain liqueur, optional
Directions
For the buttermilk biscuit:
- Preheat oven to 375 F. Line a half sheet tray with a piece of parchment paper and set aside.
- Place flour, baking powder, baking soda, salt and sugar in a bowl and whisk together.
- Using your hands, cut the butter into small pieces, breaking it up into the flour mixture, continuing until pea-size crumbs form.
- Make a well and add the buttermilk into the butter and flour mixture, mixing until a dough comes together.
- Turn the dough on to a lightly floured surface and begin to roll the dough to ½-inch height. Cut biscuits into 1-inch squares. Re-roll the dough up to two times. Place each biscuit square on prepared sheet tray.
- Using a pastry brush, lightly wash each biscuit square with buttermilk. Sprinkle with sugar in the raw.
- Bake biscuits for 8-10 minutes, until golden brown. Set aside to cool before assembly.
For the strawberry rhubarb jam:
- Place strawberries, rhubarb, first amount of sugar, and lime zest and juice in a medium-sized pot. Using a rubber spatula, stir together, making sure nothing is sticking to the bottom.
- Bring to a boil over medium high heat, continually stirring. Once boiling, keep cooking and stirring until 220 F, checking with a candy thermometer.
- Once at temperature, in a separate bowl, whisk together apple pectin and sugar. Add to the boiling strawberry mixture, carefully stirring in so it does not clump. Continue stirring jam for another 3-5 minutes, allowing the jam to set.
- Take jam off the heat and fully cool down before using.
For the whipped mascarpone:
- Place heavy cream, mascarpone cheese and sugar in the bowl of a stand mixer fitted with a whip attachment. Whip until it begins to hold stiff peaks, and then add the vanilla extract to the bowl. Continue beating until whipped cream holds a peak. Set aside until ready to serve.
For the macerated strawberries:
- Combine all ingredients into a medium-sized bowl and stir together. Allow strawberries to macerate for at least 10 minutes, up to an hour before serving. Set aside for assembly.
To assemble:
- Once biscuits are cool, using a serrated knife, split each biscuit in half by slicing horizontally.
- Place a dollop of cooled jam on the bottom half of the biscuit, followed by whipped mascarpone and macerated berries.
- Top with second biscuit half and serve.
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