With summer fruit at its peak of perfection, this berry shortcake from Chef Renee Marton is sure to please:

Raspberry-Blueberry Shortcake with Raspberry Sauce, Lavender Whipped Cream and Parmesan Crisps

Please read through entire series of steps (I know you won’t, but I always ask). Start by flavoring the cream with the lavender so the flavors have time to develop, then make the biscuits and the raspberry sauce. For

the whipped cream, infuse the cream for an hour before whipping it. Finally, you’re ready to make the crisps, whip the cream and rinse off the fresh blueberries and raspberries (and dry them).

Sweet raspberry syrup with a salty Parmesan crisp –so good!

When ready to serve, put everything together.  Split the biscuits in half.  On the bottom half, place some whipped cream, fresh blueberries and raspberries with raspberry sauce drizzled over it.  Return the top half of the biscuit to its rightful place on top of the fruit and whipped cream mixture, or tilt it at an angle. Add more raspberry sauce to the plate, more whipped cream and place a Parmesan crisp jauntily into the mix. Sprinkle with a few lavender bits.

NOTE: You will need a silicone baking sheet for the crisps—they are much easier to make with the mat.

LAVENDER WHIPPED CREAM

1 heaping tablespoon lavender (edible lavender only)—save a few bits for sprinkling on the completed dessert
1 pint heavy whipping cream
3 tablespoons granulated white sugar
1 teaspoon vanilla extract

Bring ½ cup heavy cream to a simmer.  Remove from heat and stir in lavender and sugar.  Let the mixture steep for at least 1 hour. Taste, and if you like it, it’s ready. It should taste strongly of lavender as the flavor will be diluted by adding the rest of the cream. Strain the mixture and refrigerate. When cold, add the heavy cream to the lavender/cream mixture.

Whip heavy cream and vanilla until soft peaks have formed. Refrigerate until needed.

BLUEBERRY BISCUITS -Adapted from James Beard’s Beard on Bread, Ballantyne Books, NY 1973, p. 138.

Yield:  24 biscuits
Preheat the oven to 450° degrees

Ingredients

4 cups sifted all purpose flour
2 tablespoons double acting baking powder
1 teaspoon salt
½ cup butter, lard or other shortening
1½ cups milk (whole)
½ cup dried blueberries

Method

1.    Mix the flour, baking powder and salt together in large metal or glass bowl. Cut in the fat using a fork, pastry blender, or food processor (pulse a few times) until crumbly.  Add the milk and dried blueberries. Stir until mixture JUST comes together—not more or the biscuits will be tough.  It should look like it isn’t quite ready.

2.    Turn onto a floured surface and knead for about 1 minute—the dough will come together as you work it. Treat it gently. Roll out dough (or push it with your hands) to a circle a ½-inch thick for high and fluffy biscuits. Cut into rounds or squares.

3.    Place on an ungreased cookie sheet (closer together will result in higher fluffier biscuits; far apart won’t) and bake for 12 to 15 minutes. Cool to room temperature and split in half, using a fork (the old English muffin trick) or pull them apart with your fingers.

RASPBERRY SAUCE

1 bag frozen raspberries, with juice, defrosted
¼ cup sweet Marsala wine/Cognac/Sherry, etc.
3 tablespoons granulated sugar
Juice and zest of one lemon

Put all ingredients except lemon and lemon zest in blender and mix until well incorporated.  Strain through a fine mesh strainer (push it through with back of spoon).  Add lemon juice and zest.  Refrigerate until needed.  If you put sauce in a squeeze bottle, it is very easy to serve.

PARMESAN CRISPS

You will need a Silpat mat or silicone baking sheet to make these crisps.  Preheat oven to 375°F.

1/3 pound chunk high quality Parmeggiano Reggiano cheese, or other hard grating cheese, grated into shreds.  Keep cool.

Place a large pinch of cheese directly on the silicone mat—about 1 tablespoon (heaping).  Spread the cheese into a relatively flat circle—about 3 to 4 inches in diameter. The mixture should be even, or it will not bake properly.

Bake in preheated oven for about 7-10 minutes.  When the entire crisp is golden brown and lacy looking, remove from oven.  Wait 5 minutes, and remove crisps from mat with a long knife or cake spatula. They may droop a bit. Let crisps harden at room temperature.

FRESH FRUIT

2 boxes blueberries
3 boxes raspberries
(size of box from store—standard size)

Wash and dry carefully. Refrigerate until needed, or leave at room temperature (not overnight) until just before serving.

Serves 6-8.

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