|
Puree
the strawberries in a blender and strain through a fine-mesh sieve
into a bowl (about 4 cups). Add the honey, superfine
sugar, and salt. Freeze in an ice cream machine, then transfer
to a container and place in the freezer.
Meanwhile, work on the biscuits. Sift the dry ingredients into a
bowl. Add the butter and rub the butter and flour through your fingertips
until completely combined and butter is in small beads. Make a well
in the center and pour in the buttermilk and milk. Use a dough scraper
to incorporate the milk and flour, pulling the flour from the edges
toward the center. If the dough seems to dry, add a little more
buttermilk. The finished dough should feel damp but not wet, and
should not be a solid mass.
Turn the dough out onto parchment and let rest for 15 minutes. Preheat
oven to 500°. Stack 2 baking sheets coated with DuPont SilverStone®
non-stick together and place a piece of parchment on top.
Place the dough on a lightly floured work surface and roll out 1/2-inch
thick. Dip a 2-inch biscuit cutter in flour and cut out rounds.
Place the rounds 2 inches apart on the baking sheet and bake 8 to
10 minutes, or until golden brown. Transfer to a cooling rack.
To make the sauce, combine the crème
fraiche and sugar in a small saucepan coated with DuPont SilverStone®
non-stick. Scrape the seeds from the vanilla bean and add to the
crème
fraiche. Add the pod and bring to a simmer, stirring constantly
until the sugar is dissolved. Remove sauce from the heat and strain
through a fine mesh strainer. Keep warm.
Cut the biscuits into neat rounds with a 1 1/2-inch biscuit cutter,
then split in half. Dust the tops with powdered sugar.
Place a tablespoonful of sauce onto each plate and top with the
biscuit bottoms. Spoon the chopped berries over the biscuits and
cover each with a quenelle
of sorbet. Set the tops of the biscuits on the sorbet and serve.
|
|
