Spiced Berry Shortcakes

Spiced Berry Shortcakes

Spiced Berry Shortcakes With Strawberry Balsamic Sabayon

Products used: Jalapeño Sea Salt, Persian Lime Olive Oil, Strawberry Balsamic Vinegar


2 half pints each of Raspberries, Blueberries, and Blackberries
1 pint Strawberries, hulled and sliced into eighths
6 large Egg Yolks
2 Tbsp granulated Sugar
8 Medium fresh Biscuits, cut in half
½ cup SOOC Strawberry Balsamic Vinegar
¼ cup SOOC Persian Lime Olive Oil
1 Tbsp SOOC Jalapeño Sea Salt


Place the raspberries, blueberries, and blackberries in a medium bowl. Toss with the Persian Lime Olive Oil and Jalapeño Sea Salt and let stand at room temperature for at least 2 hours.

Place the egg yolks in a mixing bowl with the sugar and half the Strawberry Balsamic. Whisk until combined. Place the mixing bowl over a pot of barely simmering water, whisking continuously. Whisk until the mixture starts to thicken. You may have to take the bowl on and off the heat to prevent the eggs from scrambling. When the mixture is very thick, remove it from the heat and whisk in the remaining Strawberry Balsamic. Keep warm.

Place biscuit halves on a plate. Top with some of the berry mixture making sure to get some of the juices the berries have released. Top with a spoonful of the Strawberry Balsamic sabayon and garnish with the sliced strawberries.