Pistachio Shortbread Biscuits with Strawberries
Pistachio shortbread biscuits are topped with crème brûlée that has been infused with lemon verbena. Strawberry sorbet and wild fresh strawberries complete this dessert.
- Pistachio Shortbread Biscuits
- Unsalted Butter - 1/2 cup
- Powdered Sugar - 6 tablespoons
- Pistachio paste - 1 ounce
- Ground Almonds - 5 tablespoons
- Salt - 1/2 teaspoon
- Baking Powder - 2 teaspoons
- All-Purpose Flour - 1 cup plus 2 tablespoons, sifted
- Egg Yolks - 2
- Crème Brûlée
- Heavy Cream - 9 ounces
- Lemon Verbena Leaves - 1/2 cup, loosely packed
- Egg Yolks - 6
- Granulated Sugar - 1/4 cup
- Strawberry Syrup
- Water - 2 cups
- Granulated Sugar - 1/4 cup
- Pectin - 1 ounce
- Strawberries - 1 cup, diced
- Fresh strawberries - sliced
- Wild strawberries
- Strawberry Sorbet
- Confit of black olives
- Fresh mint sprigs
- *Strawberry chips
To Prepare Pistachio Shortbread Biscuits: In a medium mixing bowl, using your hands to mix, work powdered sugar into butter; add pistachio paste and ground almonds. Work in salt, baking powder, and flour; add the egg yolks. Dough should be stiff and pliable; add more flour if needed. On a lightly floured work surface, using a rolling pin, roll dough out to approx. 1/2 inch thickness; cut into 4 inch discs. Place discs onto a parchment-lined baking sheet and bake in a preheated 350 degree F oven for 12 to 15 minutes. Cool and reserve.
To Prepare Crème Brûlée: In a medium saucepan over medium high heat, bring cream to a boil; remove from heat and add lemon verbena leaves. Cover saucepan and set aside for 5 minutes. When ready, strain cream through a fine mesh sieve to remove lemon verbena leaves. Return cream to the saucepan; over medium high heat, bring to a boil. Remove saucepan from heat. In a small mixing bowl, whisk egg yolks with sugar. Temper a small amount of cream into egg yolk mixture; mix egg yolk mixture with cream in saucepan. Whisk for 2 to 3 minutes. Pour crème brûlée mixture into 3 inch ring molds that have been covered with foil at the base; place on a baking sheet. Bake at 200 degrees F for 25-30 minutes.
To Prepare Strawberry Syrup: In a medium saucepan over medium high heat, bring water to a boil. Whisk sugar into boiling water until dissolved. Add diced strawberries and pectin; mix until well blended. Strain this mixture through a fine mesh sieve. Reserve.
Presentation: In the center of each serving plate, place a pistachio shortbread biscuit; unmold a crème brûlée ring on top. Layer crème brûlée with a ring of strawberry slices at outer edge. Place wild strawberries around the base of crème brûlée. Place a spoonful of strawberry sorbet to the side. Garnish plates with confit of black olives. Sauce plates with strawberry syrup; add strawberry chips and fresh mint. Serve at once.
* Chef prepares strawberry chips by thinly slicing ripened strawberries. Spread strawberry slices over a baking sheet and bake at 150 degrees F for approx. 5 to 6 hours. Cool and reserve.