Recipe courtesy of Roger Mooking
Shortcakes with Chantilly Cream and Passion Fruit Basil Syrup
Total:
50 min
Prep:
15 min
Inactive:
30 min
Cook:
5 min
Yield:
4 servings
Level:
Easy
Total:
50 min
Prep:
15 min
Inactive:
30 min
Cook:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1/2 cup sugar
  • 1/2 cup basil stems with leaves, plus 4 leaves for garnish
  • 2 passion fruits
  • 1 cup 35-percent whipping cream
  • 1/4 cup cream cheese
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 4 store-bought mini shortcakes or sponge cakes

Directions

Place the sugar and 1/2 cup water in a small pot and bring to a boil. Once the sugar has dissolved, remove from the heat and add the basil stems. Allow the basil to infuse the simple syrup for approximately half an hour. Remove the basil stems and strain the basil syrup into a bowl. Add the passion fruit pulp to the syrup, stir to incorporate and set aside. In a chilled metal bowl, place the whipping cream, cream cheese, vanilla and sugar. Whip until medium-soft peaks form. To assemble, place a shortcake on a serving plate. Spoon the passion fruit basil syrup over and around the cake. Dollop the chantilly cream on the cake and garnish with a reserved basil leaf.

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