Warm, tender shortcakes filled with slices of bright green kiwifruit and sweetened whipped cream, served atop a decorative drizzle of red raspberry sauce.
1 (10-ounce) package frozen red raspberries in syrup, thawed
1 teaspoon cornstarch
2 cups buttermilk baking mix
3 tablespoons granulated sugar
1/2 cup milk
5 to 6 California kiwifruit
Sweetened whipped cream
Fresh or frozen whole raspberries
Mint leaves to garnish
- Raspberry Sauce: In food processor or blender, purée raspberries. Over saucepan, strain berries through a fine sieve, pressing with the back of a spoon. Discard seeds. Stir in cornstarch. Bring to boil, stirring constantly, until slightly thickened. Cool; cover and chill.
- To make biscuits, stir together baking mix and sugar in a bowl. Add milk and stir until soft dough forms. Place on board slightly dusted with flour. Roll dough in flour and shape into ball; knead 10 times. Pat to 1/2-inch thick. Cut out 5 to 6 biscuits with lightly floured 3-inch round shaped cookie cutter. Place 2-inches apart on ungreased cookie sheet. Bake in a preheated oven at 450°F (230°C) for 9 to 11 minutes or until lightly browned. Cool.
- Peel and slice kiwifruit thinly.
- To Assemble Shortcakes: Drizzle a small amount of Raspberry Sauce on dessert plates. Slice biscuit in half crosswise. Place bottom halves of biscuits on the drizzled sauce on dessert plates. Top each with several slices of kiwifruit. Dollop with a bit of whipped cream and drizzle with a small amount of sauce. Top with the remaining halves of biscuits. Dollop top with a little more whipped cream and add a few more slices of kiwi. Garnish with raspberries and mint. Serve at once.
Makes 5 to 6 servings.
Recipe provided courtesy of California Kiwifruit Commission.