From: Chef Michel Nischan. Yield: 24 servings. SHORTCAKE: 8 large eggs, room temperature, separated 8 oz. granulated sugar, divided 7/8 cup extra virgin olive oil 1 tsp. rosemary, finely chopped 2 tsp. lemon zest 1 vanilla bean, seeds only 1/2 tsp. cream of tartar 1 1/2 cups semolina flour 1/2 cup all-purpose flour 2 tsp. salt as needed, non-stick spray STRAWBERRY SAUCE: 1 1/2 lb. IQF whole California strawberries, thawed and sliced 10 oz. granulated sugar 2 1/2 Tbsp. water STRAWBERRIES: ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.