After adding everything be sure to shake the canister briskly about ten times or so.
You first need to ready a mixture of butter, eggs, white wine, vinegar, and lemon juice and put it in your cream whipper, which you will need to charge up once with a quality cream charger. When you have a cream dispenser and a cream charger to charge it up, you can make Hollandaise Sauce in a jiffy. After the drink is kept for cooling in a refrigerator for an hour, it is ready for serving and makes its way into a cocktail glass.īonus points for garnishing the Pina Colada with a pineapple wedge and pineapple leaf!Įggs Benedict cannot be had without Hollandaise Sauce – Hollandaise Sauce also known as Dutch sauce is an emulsion of egg yolk, melted butter, and a little bit of lemon juice. In the second to last step, the pineapple mixture is put in a cream dispenser, which is then recharged twice with an N2O cream charger. However, you might have been oblivious to the fact that using a cream dispenser and cream charger is critical to the successful preparation of this recipe. Top with whipped cream or ice cream, if using, then finish with the top half of the biscuit.The Pina Colada is one of the most classic cocktails in the world, oftentimes made with rum, cream, and pineapple. Place the bottom half on a plate, and spoon about 1/4 cup of strawberries and their juices over the biscuit. To serve, cut the biscuits in half like a bun. Bake for 12-16 minutes, until biscuits are golden brown. You should have 6 biscuits.īrush the tops of the biscuits with cream and sprinkle with demerara sugar, if using. Line a baking sheet with parchment paper.ĭrop heaping tablespoons of the dough onto the prepared baking sheet. Pour the wet ingredients into the dry and mix, using a spatula, until just combined. Add the milk and olive oil to a small bowl and use a fork to gently whisk and combine slightly. Combine the flour, sugar, baking powder, and salt in a mixing bowl. Taste the berries and add sugar if you would like them to be sweeter. Roast for 20-30 minutes, stirring every 5 minutes, until strawberries are soft but not falling apart. Toss the strawberries and balsamic vinegar in a baking dish. Preheat the oven to 400 degrees Fahrenheit.
Vanilla ice cream or lightly sweetened whipped cream ¼ cup The Olive Scene Basil Olive Oil (You can also use one of our Ultra Premium Single Varietal Extra Virgin Olive Oils, or try subbing some or all of the olive oil with Blood Orange, Eureka Lemon, Persian Lime, or Butter All-Natural Infused Olive Oil)Ģ.5 tablespoons The Olive Scene's Strawberry Balsamic Vinegar (can also use Vanilla, Dark Chocolate, or 18 Year Traditional)ġ tablespoon sugar (optional, depending on how sweet your berries are and your personal preference) īy using olive oil instead of butter and balsamic vinegar instead of sugar, we make a lower-calorie, lower-fat, lower-sugar dessert that's high in flavor and wow-factor! You can even add a scoop (or two) of ice cream or whipped cream and not feel guilty.īiscuit recipe adapted from One Sweet Appetite. If the basil + strawberry combination isn't your style, try it instead with an Ultra Premium Extra Virgin Olive Oil, Blood Orange, Eureka Lemon, Persian Lime, or Butter All-Natural Infused Olive Oil. This is a gourmet strawberry shortcake, with Basil Infused Olive Oil taking the foodie factor up an extra notch. Roasting strawberries in balsamic vinegar brings out their natural juices and intensifies their flavor.Īn olive oil biscuit soaks up the sweet/tart syrup while keeping a crispy exterior. Rich, sweet whipped cream or ice cream balances out the tartness of the berries.
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