Shortcakes With Chantilly Cream And Passion Fruit Basil Syrup
Serves: 2
Jailyn Upton
1 January 1970
Based on User reviews:
38
Spice
48
Sweetness
39
Sourness
49
mins
Prep time (avg)
3.6
Difficulty
Ingredients:
Directions:
1
Place the sugar and 1/2 cup water in a small pot and bring to a boil
2
Once the sugar has dissolved, remove from the heat and add the basil stems
3
Allow the basil to infuse the simple syrup for approximately half an hour
4
Remove the basil stems and strain the basil syrup into a bowl
5
Add the passion fruit pulp to the syrup, stir to incorporate and set aside
6
In a chilled metal bowl, place the whipping cream, cream cheese, vanilla and sugar
7
Whip until medium-soft peaks form
8
To assemble, place a shortcake on a serving plate
9
Spoon the passion fruit basil syrup over and around the cake
10
Dollop the chantilly cream on the cake and garnish with a reserved basil leaf