Strawberry-Almond Shortbread Napoleon with Basil and Balsamico September 2004

RH Staff

Yield: 6 servings.

1 cup butter
1/2 cup 2 Tbsp. sugar
1 cup whole toasted almonds, skin on
2 cups flour
as needed, salt
2 Tbsp. sliced almonds, skin on, lightly toasted
2 cups strawberries, cut into wedges
1/4 cup simple syrup (recipe follows)
1 tsp. lime zest
1/2 cup creme fraiche
11/4 cups heavy (whipping) cream
pulp of 1/2 vanilla bean
2 Tbsp. Lucini Gran Riserva Balsamico Vinegar
as needed, basil syrup (recipe follows)
2 Tbsp. tiny fresh basil leaves

For Shortbread: Cream butter and 6 Tbsp. sugar until light, fluffy and almost white. In food processor with metal blade, purÈe whole almonds 2 minutes until very fine; add to butter mixture along with flour and a pinch of salt. Mix until just blended.

Roll out dough between 2 sheets of plastic wrap until about 1/8" thick. Lay shortcake dough, still covered in plastic wrap, on sheet pan and refrigerate 30 minutes. Remove plastic wrap, place dough on cutting board and cut into at least 18 3"x2" rectangles. Place on parchment-lined sheet pan and lightly press 4 or 5 almond slices into each rectangle. Bake at 350 for 15-20 minutes, until golden brown.

For Basil Syrup (yields scant 1/4 cup): Submerge 1/2 cup fresh basil leaves and 1/4 cup fresh spinach leaves in boiling water for 10 seconds. Remove from pan and plunge immediately into ice water. Squeeze any excess water from leaves and chop coarsely. In food processor, purÈe with 1/4 cup simple syrup for 3 minutes, or until color is bright green. Strain through a fine (mesh) sieve. Store in refrigerator.

For Simple Syrup: Bring 1/2 cup water and 1 cup sugar to a boil. Reduce heat and simmer 5 minutes. Cool.

Toss strawberry wedges with simple syrup and lime zest. Set aside. Whisk creme fraiche, heavy cream, and remaining 1/4 cup sugar with vanilla pulp until soft peaks form.

To Assemble: Place a small dollop of vanilla cream in center of each of six dessert plates. Place a piece of almond shortbread over cream. Spoon a large dollop of vanilla cream on top and cover with a second piece of shortbread. Continue the process to make three shortbread layers. Spoon some strawberries around napoleon. Drizzle Balsamico and Basil Syrup around strawberries and sprinkle with basil.

Recipe Provided by: Chef Charlie Trotter, Chicago.
LUCINI