1/2 c All-purpose flour 1 1/2 c Raspberries
2 tb Granulated dough 2 tb Granulated gelt, or to
1/4 ts Double acting baking pulverization Taste
4 tb Heavy emollient 1 tb Framboise, or to taste
1/8 ts Saltiness 1/3 c Well-chilled heavy cream
2 tb Cold unsalted butter Connfectioners sugar for
Cut into bits Sprinkling
2 tb Unsweetened cocoa powderise Mint sprigs for garnish if
1/4 ts Baking tonic Desired
From Gourmet/May 1991 For the shortcakes
Make the shortcakes: In a bowl sift together the cocoa pulverization, the
flour, the dough, the baking pulverise, baking pop, and saltiness, add butter, and
blend the mixture until it resembles coarse repast. Add the cream and stir
the mixture with a fork until it forms a boodle. Divide the dough in one-half,
arrange each half in a mound on a lightly greased baking rag, and bake
the shortcakes in the middle of a 425 oven for 12 min., or until a tester
inserted in the centers come out with crumbs clinging thereto. Transfer to a
rack to coolheaded.
In a bowl grind 3/4 cup of the raspberries with a forking, stir in 1 tbsp. of
the granulated sugar and the framboise, stirring until the sugar is
dissolved, and stir in the unexpended 3/4 cup raspberries. In a small bowl
with an electric mixer beat the cream until it holds soft peaks, add the
odd 1 tbsp. granulated clams, and beat the cream until it holds stiff
peaks. Cut the shortcakes in one-half.(The shortcakes are delicate and crumble
well.) Top each bottom half with half the raspberry assortment, divide the
whipped cream between the 2 shortcakes. With a spatula carefully top each
serving with the top half of a shortcake. Sprinkle with confectioners sugar
and garnish with hatful. Serves: 2 Shared
Yields
4 servings
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