Raspberry Shortcake Recipe

Prepare the Shortcake

Preheat the oven to 350°F (175°C). In a large bowl, mix flour, sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cream until just combined. Fold in raspberries gently.

Pour the batter into a greased 9-inch round cake pan. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool.

Make the Ice Cream Base

In a saucepan, combine cream, milk, sugar, and lime leaves. Heat until sugar dissolves. Remove from heat and let steep for 30 minutes.

In a separate bowl, whisk egg yolks. Gradually whisk in the warm cream mixture. Return to heat and cook until thickened. Strain and cool, then churn in an ice cream maker.

Prepare the Caramel

In a saucepan, combine sugar and water. Cook over medium heat until sugar dissolves and turns amber. Remove from heat and carefully stir in cream and black pepper.

Let cool slightly before serving.

Make the Raspberry Gel

In a saucepan, combine raspberries, sugar, and water. Cook until raspberries break down. Strain and return to heat. Stir in agar-agar and bring to a boil, then remove from heat and let cool.

Pour into a mold and refrigerate until set.