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Short stack: Wildflower honey shortcake with strawberries, honey-pine nut gelato at Craft in Century City. (Carlos Chavez / Los Angeles Times) |
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Total time: 1 1/2 hours, plus freezing time for the gelato and macerating time for the strawberries
Servings: 8
Note: Adapted from a recipe by Craft pastry chef Catherine Schimenti. This recipe makes 1 quart gelato, more than is needed for the recipe; the extra gelato will keep for 1 week in the freezer. Acacia honey for the shortcakes is available at Bay Cities Italian Deli in Santa Monica, Surfas in Culver City and some specialty grocery stores.
Honey pine nut gelato
1 cup pine nuts
5 egg yolks
3/4 cup honey (orange blossom or wildflower)
2 cups milk
1/4 cup plus 2 tablespoons heavy whipping cream
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
1. Heat the oven to 375 degrees. Place the pine nuts on a baking sheet and toast them until golden brown and fragrant, about 8 minutes, stirring once or twice. Cool slightly, then purée in a blender or food processor until the mixture resembles very chunky peanut butter. Set aside.
2. In a stand mixer with the whisk attachment or in a medium bowl using a hand-held mixer, beat the egg yolks and honey together until pale yellow and satiny, about 2 minutes. Set aside.
3. In a large saucepan, mix the milk and cream together over medium heat, stirring constantly, just until hot (be careful not to boil). Slowly pour one-half cup of the warm milk mixture into the egg mixture, whisking constantly. Whisk in an additional one-half cup of the milk mixture to fully temper the yolks. Pour the egg mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture coats the back of a spoon, about 5 minutes.
4. Pour the mixture into a medium bowl set over an ice bath, then stir in the pine nut butter. Allow the mixture to chill completely, 10 to 15 minutes. Stir in the vanilla and salt. Strain through a mesh strainer, pushing down on the solids (you will still have about one-fourth cup of pine nut purée left in the strainer). Discard the solids.
5. Freeze in an ice cream maker according to the manufacturer's instructions. Spread the gelato evenly into a container with a lid; cover the surface with plastic wrap and then cover with the lid. Freeze it until completely set, at least 5 hours, preferably overnight. (Makes 1 quart.)
Shortcakes and assembly
1 cup heavy cream
4 tablespoons plus 2 teaspoons sugar, divided
1 1/2 cups flour
Servings: 8
Note: Adapted from a recipe by Craft pastry chef Catherine Schimenti. This recipe makes 1 quart gelato, more than is needed for the recipe; the extra gelato will keep for 1 week in the freezer. Acacia honey for the shortcakes is available at Bay Cities Italian Deli in Santa Monica, Surfas in Culver City and some specialty grocery stores.
Honey pine nut gelato
1 cup pine nuts
5 egg yolks
3/4 cup honey (orange blossom or wildflower)
2 cups milk
1/4 cup plus 2 tablespoons heavy whipping cream
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
1. Heat the oven to 375 degrees. Place the pine nuts on a baking sheet and toast them until golden brown and fragrant, about 8 minutes, stirring once or twice. Cool slightly, then purée in a blender or food processor until the mixture resembles very chunky peanut butter. Set aside.
2. In a stand mixer with the whisk attachment or in a medium bowl using a hand-held mixer, beat the egg yolks and honey together until pale yellow and satiny, about 2 minutes. Set aside.
3. In a large saucepan, mix the milk and cream together over medium heat, stirring constantly, just until hot (be careful not to boil). Slowly pour one-half cup of the warm milk mixture into the egg mixture, whisking constantly. Whisk in an additional one-half cup of the milk mixture to fully temper the yolks. Pour the egg mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture coats the back of a spoon, about 5 minutes.
4. Pour the mixture into a medium bowl set over an ice bath, then stir in the pine nut butter. Allow the mixture to chill completely, 10 to 15 minutes. Stir in the vanilla and salt. Strain through a mesh strainer, pushing down on the solids (you will still have about one-fourth cup of pine nut purée left in the strainer). Discard the solids.
5. Freeze in an ice cream maker according to the manufacturer's instructions. Spread the gelato evenly into a container with a lid; cover the surface with plastic wrap and then cover with the lid. Freeze it until completely set, at least 5 hours, preferably overnight. (Makes 1 quart.)
Shortcakes and assembly
1 cup heavy cream
4 tablespoons plus 2 teaspoons sugar, divided
1 1/2 cups flour
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