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Claire Makes Rhubarb & Raspberry Shortcake | Dessert Person
Claire spent quite a bit of time make sure that her shortcake dough bakes up into flaky, fluffy, tender, shortcakes, so it was important to give them a worthy topping. Instead of strawberries she turned to strawberry's frequent partner, rhubarb. Raspberries bring some added texture to the dish, they're more of a supporting player. Follow along for this perfect spring / summer dessert.
מצרכים
- 1 cup dry white or rose wine (8 oz / 227g)
- 1 cup granulated sugar (7 oz / 200g)
- 1/2 cup orange juice (4 oz 113g)
- 2 teapsoons vanilla extract
- Pinch of kosher salt
- 12 oz rhubarb stalks, halved lenghtwise if thick, cut crosswise into 1-inch pieces (3 cups)
- 6 ounces (170g) raspberries (about 1/2 cups)
- Shortcakes & Assembly
- Claire's All-Purpose Shortcake Dough
- (page 336, cut into squares and chilled
- 1 1/2 cups heavy cream (12.7 oz / 360g), chilled plus more for brushing
- Poppy seeds, for spirnkling
- Demerara sugar, for sprinkling
- 8 ounces (227g) mascarpone cheese, chilled
- Thanks for watching!
הסרטון באדיבות הערוץ Claire Saffitz x Dessert Person. הזכויות על הסרטון שמורות ליוצריו — פודיל מרכז ומפנה אליו בלבד. צפייה ביוטיוב ↗
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