STRAWBERRY SORBET Makes 1 Quart
2-1/2 pounds strawberries, preferably organic, rinsed and hulled
1/4 cup honey, or to taste
1 cup superfine sugar
Pinch of kosher salt
BISCUITS Makes 8 or 9
1-1/2 cups all-purpose flour, plus a little extra for cutting the biscuits
1/2 teaspoon kosher salt
1-1/2 teaspoons sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
4 tablespoons (2 ounces) unsalted cold butter, cut into chunks
About 1/2 cup buttermilk
2 tablespoons milk
CREME FRAICHE SAUCE Makes 3/4 Cup
3/4 cup creme fraiche
1 tablespoon plus 1-1/2 teaspoons sugar, or to taste
1/4 vanilla bean, split
3/4 cup chopped strawberries, drained Sugar to taste
Powdered sugar, in a shaker
All the components of this dessert can be made ahead. The uncooked biscuits can be frozen and bakes directly from the freezer. Or, since the biscuit doubles easily, you may want to make a double batch and freeze half the unbaked biscuits for another time.
FOR THE STRAWBERRY SORBET:
Puree the strawberries in a blender and strain through a fine-mesh sieve into a bowl. You should have about 4 cups. Add the honey, superfine sugar, and salt. Freeze in an ice-cream machine, then transfer to a container and place in the freezer.
FOR THE BISCUITS:
Sift the dry ingredients into a bowl. Add the butter and rub the butter and flour through your fingertips until they are completely combined and the butter is in small beads. Make a well in the center of the flour mixture and pour in 1/2 cup buttermilk and the milk. Use a dough scraper to incorporate the milk and flour from the edges toward the center. If the dough seems too dry, add a little more buttermilk. The finished dough should feel damp, but not wet, and be a “shaggy mess,” not a solid mass. Turn the dough out onto parchment and let rest for 10 to 15 minutes. Preheat the oven to 500 F. Stack two baking sheets (for more even heat distribution) and place a piece of parchment on top. Place the dough on a lightly floured work surface and roll out 1/2 inch thick. Dip a 2-inch biscuit cutter in flour and cut out rounds. Place the rounds 2 inches apart on the baking sheet. Bake for 8 to 10 minutes, or until golden brown. Transfer to a rack to cool.
FOR THE CREME FRAICHE SAUCE:
Combine the creme fraiche and sugar in a small saucepan. Scrape the seeds from the vanilla bean into the creme fraiche, add the pod, and bring to a simmer, whisking constantly until the sugar is dissolved. Remove the sauce from the heat and strain through a fine-mesh strainer. Keep the sauce warm, or cover and refrigerate until ready to serve. Sweeten the drained chopped strawberries with sugar to taste.
TO COMPLETE:
Rewarm the creme fraiche sauce over low heat. Cut the biscuits into neat round with a 1-1/2 inch biscuit cutter and split them in half. Dust the tops with powdered sugar. Put a spoonful of sauce on each plate. Top with the bottoms of the biscuits. Spoon the chopped berries over the biscuits and cover each with a quenelle, or small scoop, of sorbet. Set the tops of the biscuits on the sorbet and serve.
Serves 8