Pistachio Shortbread Biscuits with StrawberriesOctober 19, 2015 • By Great Chefs
Pistachio Shortbread Biscuits with Strawberries
By Great Chefs October 19, 2015
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.