Wednesday, June 10, 2009

Strawberry Shortcake Redefined

Strawberry shortcake, a tradition in many households but today my strawberry shortcake is new and refined.

When I think of tradition strawberry shortcake, I think of a dry heavy dessert. The base or the shortcake of my dessert was a classic French madeleine from my corn sorbet experiment. The madeleine was perfect for this scenario, cakey but still light.

The strawberry flavor really came through nicely on the final dish. After finishing with the strawberry foam, I shot the final bit into a few molds and threw them in the freezer. The final product was very light yet tasty. To finish the plate off I quartered some strawberries and put whipped cream on top.

This is truly the new way to serve “strawberry shortcake.” Not to heavy yet you still get the rich powerful flavors of the dessert.

Strawberry Shortcake

Frozen Strawberry Foam, Madeleine's, Sweetened Whipped Cream, Fresh Strawberries


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Ilan (IronWhisk Blog) said...

This looks delicious!