Recipe: Strawberry Shortcake from Chef Andrea Litvin

Recipe: Strawberry Shortcake from Chef Andrea Litvin

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Pistachio Shortcake

3/4cup Egg Whites
1/2cup Sugar
2 1/2cups Powdered Sugar
2 1/2cups Almond Flour
1/2cups Pistachio
2T Melted Butter
Preheat oven to 350F. Grind the powdered sugar with the pistachios until fine. Combine mixture with the almond flour. Add melted butter and mix. Whip the egg whites using a stand mixer until frothy.  Slowly add sugar. Whip until soft peaks. Bake in molds at 350F for 8 minutes.
Strawberry Sauce

1 pint strawberries
2T sugar
Zest of one orange
1cup white wine
3T honey

Combine first three ingredients. Place in covered dish over double boiler. Make sure not to let the water boil. Let simmer for one hour. Strain left over juice into sauté pan. Let simmer and reduce by half. In a separate pan, combine white wine and honey. Let reduce by half. Combine strawberries, strawberry sauce and honey sauce. Drizzle over Pistachio Shortcake.

More Info:
The Spence on Facebook
The Spence on Twitter
The Spence Website
Andrea Litvin on Twitter: @Andrea_noms
Concentric Restaurants on Twitter: @Concentrics

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