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Recipe Detail Page
Blackberry Violet Shortcakes
Early Summer 2015
The delicate flavour of violets is mostly in their lovely fragrance. Gorgeous candied violets, available at fine grocers, introduce this fragrance to these shortcake biscuits topped with a simple white chocolate mousse and blackberries flavoured with Crème Yvette, a knock-out violet liqueur arguably better than the real thing.
Serves 8
BLACKBERRIES
3 cups (750 mL) blackberries
⅓ cup (80 mL) Crème Yvette liqueur
3 tbsp (45 mL) sugar
SHORTCAKE
1½ cups (375 mL) all-purpose flour
1½ cups (375 mL) cake and pastry flour
4 tsp (20 mL) baking powder
¼ tsp (1 mL) salt
2 tbsp (30 mL) sugar
6 tbsp (90 mL) cold unsalted butter, cut into chunks
1 tbsp (15 mL) finely chopped candied violets
1 cup plus 1 tbsp (250 mL plus 15 mL) cold whipping cream, divided
⅓ cup (80 mL) cold water
Sanding or coarse sugar
WHITE CHOCOLATE MOUSSE
¼ cup plus 1 cup (60 mL plus 250 mL) cold whipping cream, divided
3 oz (90 g) white chocolate, chopped
1 Place blackberries in a heatproof bowl.Combine Crème Yvette and sugar in a small saucepan over medium heat. Stir to dissolve sugar, bring to a boil and cook for 1 minute. Pour hot syrup over blackberries and stir to coat. Refrigerate until chilled, at least 2 hours or up to a day.
2 Preheat oven to 425°F (220°C).
3 In a food processor, combine all-purpose flour, cake and pastry flour, baking powder, salt and sugar. Add butter and pulse to cut into pea-size pieces; turn out into a large bowl and stir in candied violets.
4 In a large measuring cup, combine 1 cup (250 mL) cream and the water; pour over flour mixture. Stir until dough just comes together and turn out onto work surface. Knead 2 to 3 times, and flatten into a disc 1 inch (2.5 cm) high. Using a 3-inch (8-cm) round cutter, cut into 8 biscuits, regathering dough if necessary. Place on a parchment-lined baking sheet, brush tops with remaining 1 tbsp (15 mL) cream and sprinkle each with a small amount of sanding sugar.
5 Bake for 15 to 17 minutes or until golden and puffed. Remove to a rack to cool.
6 To make white chocolate mousse, bring ¼ cup (60 mL) cream to a boil; stir in white chocolate until melted. Cool to room temperature.
7 In a separate bowl, whip remaining 1 cup (250 mL) cream to medium peaks. Continue beating and slowly add chocolate mixture; whip to stiff peaks.
8 To serve, split biscuits in half and arrange bottoms individually on plates. Dress with an equal amount of mousse, berries and syrup; top with biscuit halves.
Serves 8
