Cornmeal Shortcake + Earl Grey Cream & Roasted Orange Coulis
Serves: Serfves 9-12
 
*Shortcake can be made as one large round, as pictured, or as individual rounds (also pictured). Will make 8-10 individual rounds.
Ingredients
  • FOR THE CREAM:
  • 1 quart Heavy Cream
  • 3 tablespoons Loose Earl Grey Tea (or 8-9 tea bags)
  • ¼-1/3 cup Honey
  • FOR THE ROASTED CITRUS COULIS:
  • 2 Blood Oranges, Peeled, sections separated
  • 2 Navel Oranges, Peeled, sections separated
  • ⅓ cup Raw Cane Sugar
  • ½ teaspoon Vanilla Bean Powder (can use vanilla extract if desired)
  • FOR THE BISCUIT:
  • 3 Cups All-purpose Flour
  • 1 cup Fine Cornmeal
  • ¼ cup Raw Cane Sugar
  • 2 tablespoons Baking Powder
  • 1 teaspoon Fine Sea Salt
  • 1 cup (2 sticks) Cold Unsalted Butter, cubed
  • 1¼ cups Coconut Milk or Half and Half
  • FOR THE GARNISH:
  • 3 Blood Oranges, outer skin cut off and sliced into rounds
  • 1 Blood Orange, cut in half and sliced into thin half-moons
  • Dried Cornflowers (can be picked out of a loose leaf earl grey tea blend)
Instructions
  1. FOR THE CREAM:
  2. Place the cream in a saucepan over medium heat. Bring just to a simmer and remove from heat. Add the loose leaf tea or tea bags to the cream, cover, and let steep while the cream cools, at least 1 hour.
  3. Pour the cream through a sieve, pressing on the solids to extract more flavor. Discard solids. Place the cream in a mixing bowl, cover, and chill until cold, 2-3 hours.
  4. Once chilled, add the honey (add more or less depending on desired sweetness) and beat the mixture with an electric mixer on high speed until it forms stiff peaks. Cover and keep refrigerated until ready to assemble shortcake.
  5. FOR THE ROASTED CITRUS COULIS:
  6. Preheat the oven to 375 degrees. Place the orange sections, sugar, and vanilla bean powder in a smaller baking dish and toss to coat the oranges with the sugar.
  7. Bake in the preheated oven for 35-40 minutes, or until the sugar is dissolved and citrus is soft and bubbling.
  8. Remove from the oven and let cool slightly. Place the roasted oranges and syrup in a blender. Process at high speed until mixture is silky smooth. Pour into an airtight container and refrigerate until ready to assemble shortcake.
  9. FOR THE BISCUIT:
  10. Preheat oven to 400 degrees F.
  11. Line 2 baking sheets with parchment paper or Silpat mats.
  12. Place flour, cornmeal, sugar, baking powder, and salt in food processor and pulse a few times to mix.
  13. With the processor running, Drop in the cubed butter piece by piece and process until just combined and forming small crumbs.
  14. Drizzle the milk or half & half into processor through top while processor is running and process until dough JUST comes together. Be careful to not over-process. Divide the dough into two equal portions.
  15. Place each dough portion down on a floured work surface into a circle (or oval, depending on the shape of your serving dish) that is roughly 6 inches in diameter and 1 inch thick.
  16. Place each dough round onto a prepared baking sheet. Bake shortcakes for about 15-20 minutes or until tops are just turning slightly brown. Cool on a wire rack.
  17. TO ASSEMBLE:
  18. Carefully slice both biscuits in half, horizontally. Place one biscuit on a serving platter and spread or pipe ¼ of the whipped cream on top of it. Place a layer of sliced blood oranges over the cream and drizzle with a little it of the roasted citrus coulis. Repeat this process with the remaining biscuit rounds, cream, coulis, and sliced oranges.
  19. Decorate the top of the cake with more cream, blood oranges (use the ones with the peel on), and drizzle the remaining coulis over the top. Sprinkle with dried cornflowers, if desired. Keep chilled until ready to serve. Serve shortcake in slices or by spoonfuls.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2019/03/03/cornmeal-shortcake-earl-grey-cream-roasted-orange-coulis/