Contact Us

The Foundation of Flavor.

Manufacturing the finest bases, sauces, and desserts with the taste and aroma of made-from-scratch recipes.

Open Faced Strawberry Shortcake with Lemongrass Scented Chantilly Cream

Sliced pound cake set over RC Crème Anglaise, topped with citrusy lemongrass-infused Chantilly cream and red miso-accented strawberries in RC Strawberry Coulis.

Yield / Servings

8–10 Portions

Category

Desserts / Cakes & Shortcakes

Filed Under: Desserts Dessert Sauces Flavors & Extracts Umami Sensations

Ingredients

11 Components
Butter or Lemon Pound Cake Sliced 1 inch thick 1 loaf
Fresh Strawberries Washed & hulled 1 lb.
RC Strawberry Coulis Mix Prepared to label instructions 1 btl. (16 oz.)
RC Umami Sensations® Red Miso Powder ⅛ tsp.
RC Instant Pastry Cream Mix 1 pkg. (10 oz.)
Cold Milk 1 qt.
RC Vanilla Bavarian Mix 1 pkg. (16 oz.)
RC Lemongrass Flavor ½ tsp.
RC Crème Anglaise Dessert Sauce Prepared to label instructions 1 btl. (16 oz.)
Lemon Zest & Fresh Mint Leaves For garnish As needed

Preparation Steps

1
Macerate Fresh Strawberries

Wash strawberries and pat dry. Remove tops and slice into ½-inch slices. Toss with prepared RC Strawberry Coulis Mix and ⅛ tsp. RC Umami Sensations® Red Miso Powder. Refrigerate until ready to assemble.

2
Whip Lemongrass Chantilly Cream

Prepare RC Instant Pastry Cream Mix (with cold milk) and RC Vanilla Bavarian Mix separately per package directions. Fold both components together with ½ tsp. RC Lemongrass Flavor until smooth and airy. Chill thoroughly.

3
Plate & Assemble

Spoon 1 oz. of prepared RC Crème Anglaise Dessert Sauce onto a pre-chilled dessert plate. Center a slice of pound cake over the sauce, top with 2-3 oz. of Lemongrass Chantilly Cream, and spoon 1 oz. of macerated strawberries on top.

4
Garnish & Serve

Garnish plate with freshly grated lemon zest, fresh mint leaves, and an extra drizzle of RC Strawberry Coulis Mix before serving immediately.

Value Added Suggestions

For deeper savory complexity, prepare the RC Strawberry Coulis Mix using ⅓ red wine and ⅔ cold water when macerating the strawberries. Additionally, prepared RC Whipped Topping can be piped to decorate the rim of the dessert plate or served on the side.