New Recipes Shortcake with Chantilly Cream and Passion Fruit Basil Syrup - ★Cooking Recipes★

This delicious dessert from Roger Mooking calls for store-bough mini shortcakes or sponge cakes, which makes it a great option for a hot day when you don't want to turn on the oven.
Directions for: Shortcake with Chantilly Cream and Passion Fruit Basil Syrup

Ingredients

cup water

cup sugar

cup basil leaves and stems reserved from Coconut Milk Marinade (see Pork Satays recipe), plus 4 basil leaves for garnish

1 cup 35% whipping cream

cup cream cheese

1 tsp vanilla

1 Tbsp sugar

4 store bought mini shortcakes or sponge cakes

Directions

1. Place water and sugar in a small pot and bring to a boil. Once sugar has dissolved, remove from heat and add reserved basil stems.

2. Allow basil to infuse simple syrup for approximately 30 minutes.

3. Remove basil stems and strain Basil Syrup into a bowl. Add passion fruit pulp to Basil Syrup, stir to incorporate and set aside.

4. In a chilled metal bowl, place whipping cream, sugar and vanilla. Whip until medium soft peaks.

5. To assemble dessert, place a shortcake on a serving plate.

6. Spoon Passion Fruit Basil Syrup over and around cake.

7. Dollop Chantilly Cream (whipped cream mixture) on cake and garnish with reserved basil leaf.

See more: Dessert, Eggs/Dairy, Fruit, Summer, Spring, Mother's Day, Vegetarian