Prairie Kitchen Valentine Shortcake
Posted at: 02/01/2010 8:15 AM
| Updated at: 02/01/2010 8:35 AM
Prairie Kitchen Valentine Shortcake
Serves 2
Ingredients:
-2 Prairie Kitchen Mandarin Chocolate Scones (Available frozen, ready to bake at Northern Waters Smokehaus)
-1 pint whole strawberries or Raspberries
-2 Tablespoons Raspberry infusion or raspberry liquor
-1 teaspoon of sugar or Splenda
-2 teaspoons of sugar free Raspberry Jam
-9 ounces semisweet chocolate pieces (Ghirardelli is recommended)
-1 cup heavy cream
-Fresh mint for garnish
Directions:
1. Bake Prairie Kitchen scones as directed, let cool and gently split in half.
2. Slice strawberries, reserving a few for dipping.
3. Place strawberries in a bowl and add liquor, sugar and jam. This can be done up to 6 hours ahead and stored in refrigerator until ready to use.
4. Place chocolate in a heat proof glass or metal bowl and heat cream until just before boiling. Pour cream over chocolate and let stand 3 minutes. Stir until chocolate breaks up and a smooth sauce will appear.
5. To assemble place bottom half of scone on plate, place strawberries on top and ladle sauce on top of strawberries. Place top half of scone on top of the berries and drizzle more chocolate mixture on top.
6. Save a small amount of chocolate in a small bowl for dipping the reserved strawberries. Garnish with fresh mint.
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