Strawberry Basil Shortcake / Corn-Lime & Ricotta Biscuits / Buttered Popcorn Whipped Cream

Overhead view of 2 bowls of strawberry shortcake with fresh basil, whipped cream, and popcorn.

Chef Matthew Nolot's tips: Don’t get too crazy trying to plate this dish, it should have a very approachable and rustic feel. No dots or foams or fluid gels here. Think family reunion with updated flavors!!

Big Flavors from a Tiny Kitchen - Ashley Covelli (adapted from Chef Matthew Nolot)

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Servings: 10 servings

Course: Dessert

Cuisine: Italian

Prep Time 10

Cook Time 40

Total Time 50

Ingredients

Corn/lime/ricotta biscuits:

Dry:

1 ½ cups of flour
½ teaspoon of baking soda
½ teaspoon of baking powder
¼ teaspoon of smoked sea salt
½ cup sugar

Wet:

¼ cup melted butter
1 ½ tablespoons of lime zest
1 ear fresh corn on the cob shaved on a mandolin
¾ cup of ricotta cheese
1 Duck egg
½ tablespoons vanilla extract
Sugar and smoked sea salt for dusting

Strawberry-basil filling:

2 pints of fresh strawberries cleaned and sliced in half
¾ cup of sugar
2 tablespoons of fresh lime juice
½ cup of chopped fresh basil
Pinch of smoked sea salt

Buttered popcorn whipped cream:

3 tablespoons of butter
½ cup of popcorn kernels
1 pint of heavy whipping cream
½ cup of sugar
1 sprig of fresh basil

Method

Corn/lime/ricotta biscuits: Mix dry ingredients in a mixing bowl, mix wet ingredients in a separate mixing bowl until smooth.
Mix the wet ingredients into the dry batch and stir with a rubber spatula until smooth.
Portion batter into 8 individual biscuits on a lightly greased cookie pan.
Sprinkle each biscuit with extra sugar and a small amount of smoked sea salt and bake at 375 degrees for 17-20 minutes until lightly browned and completely set.
Strawberry-basil filling: Puree approximately a ½ pint of the strawberries along with ½ of the basil and the sugar until smooth.
Transfer to a mixing bowl and fold in the rest of the ingredients.
Buttered popcorn whipped cream: Pop popcorn in the butter, being careful not to burn.
Add the heavy cream, sugar and basil to the pan with the popped corn.
Bring to a simmer and turn off heat and allow too steep for about 20 minutes.
Strain through fine sieve and chill cream completely.
Whisk chilled cream to stiff peaks.

Notes

Recipe by Chef Matthew Nolot of Tolon

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