Cherry & White Chocolate Mousse Shortcakes

 

(for the biscuits)

12 oz. all purpose flour

2 T sugar

1 t salt

1 T plus 2 t baking powder

4 oz. vegetable shortening, chilled

1 cup buttermilk, chilled

2 t vanilla extract

(for the filling and topping)

2 cups heavy cream

8 oz. white chocolate, finely chopped

12 oz. pitted fresh cherries

1/4 cup dark rum

1/4 cup sugar

[how to make]

(for the biscuits)

*Combine the flour, sugar, salt, and baking powder in a bowl, stir a little to mix these ingredients, and then add the fat.

*Incorporate the fat into the flour mixture by taking a big pinch of the ingredients and rubbing your fingertips together lightly. 

(Work like this until only very small lumps of fat remain, nothing larger than a small pea.)

*Add the chilled liquid and mix with your hand just until the flour is completely moistened and the ingredients form a loose dough. 

(Do not over mix, or you will get a tough shortcake.)

*Pre-heat the oven at 400 degrees.

*Pat out the dough onto a floured surface and roll it out until it is about 3/4" thick.

*Cut the dough into the desired shapes, using a biscuit cutter or a sharp knife; dip the cutter or knife into some flour between each cut to prevent the dough from sticking.

*Reroll any scraps and cut again.

*Arrange the shortcakes about an inch apart on a parchment lined sheet pan and bake them in a pre-heated oven for 15 to 20 minutes.

*When the shortcakes are baked, remove them from the oven, peel them off the parchment, and let them cool on a rack.

(for the filling and topping)

*Bring 2/3 cup heavy cream to a boil.

*Remove from the heat and add the while chocolate.

*Stir until completely melted.

*Transfer to a medium bowl and let cool until tepid.

*Put the rest of the cream in a chilled bowl and whip until soft peas from.

*With a rubber spatula, gently but quickly fold the whipped cream into the white chocolate mixture until just combined.

*Cover and refrigerate at least 8 hours.

(for the assembly)

*Split the biscuits by pulling them apart, and place the bottom of the biscuit on the serving plate.

*Gently spoon the fruit and juice mixture onto the biscuit and top with a small amount of whipped cream.

*Put the remaining biscuit half on top of the fruit and spoon more fruit and juice on top.

*Add another dollop of whipped cream and serve immediately.

-makes 8-

Note: I used the variation recipe from "Fine Cooking".