Winter Berry Shortcake

February 23, 2016

A soft, buttery biscuit with a ricotta and orange zest cream filling. Over the top is a sauce of mixed berries, orange juice, and spices.

Shortcake
1½ cups (215 grams) all-purpose flour
3 Tablespoons (45 grams) sugar
2¼ teaspoons baking powder
1 teaspoon salt
6 Tablespoons unsalted butter, cold
? cup milk

Berry Sauce
16 ounces (1 lb.) mixed berries, divided
1 medium orange
¼ cup water
? cup (85 grams) sugar
½ Tablespoon cornstarch + 1 Tablespoon water, mixed together until a thick paste forms
¼ teaspoon ground ginger
½ teaspoon ground cinnamon

Ricotta Filling
¼ cup + 2 Tablespoons (82 grams) whole-milk ricotta (The higher the quality the less liquid. If there is excess liquid you may have to drain the ricotta first.)
zest from 1 medium orange
¾ cup heavy cream
3 Tablespoons (25 grams) confectioners\' sugar
½ teaspoon vanilla extract

Take 1 cup of berries from the bag of mixed berries and set aside. Pour the remaining berries into a bowl to thaw. Biscuits Preheat the oven to 375° In a medium mixing bowl, combine the flour, sugar,...
See the full directions on my site

Nutritions

Calories
678

Sodium
755mg
31% DV

Fat
21g
32% DV

Protein
8g
16% DV

Carbs
118g
40% DV

Fiber
4g
17% DV

Baked