Tucson Personal Chef-Lemon Berry Shortcake

Looking for a light, refreshing summer dessert? Give this Lemon Berry Shortcake a try!!
By: Chef Mike Tucson
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Personal Chef


Tucson - Arizona - US


TUCSON, Ariz. - July 17, 2018 - PRLog -- Chef Mike Neylan has been a professional chef for 30+ years.
starting his career in CT. he worked in many high-end restaurants & was a baker for many years.
He started a private jet catering company catering to many celebrities & executive clients.
For the last decade he has been cooking for clients in the Tucson & Oro Valley
area of Arizona.
Specializing in Diabetic & other diets he is the go to chef for helping people not inly eat healthier but also tastier!

Lemon Berry Shortcake

The lemon pastry cream complements the shortcake & berries very well.
Use whatever types of berries you like & that look good at the store.

Shortcake Recipe
2 sticks of unsalted butter (1/2 lb)
1 cup granulated sugar
4 eggs
1/4 tsp. Salt
2 tsp. Vanilla extract
1/4 cup milk
1 tsp. Baking powder
2 cups cake flour

preheat oven to 325 degrees
greaae a 8-1/2 by 4-1/2 loaf pan and line with
parchment paper

Beat butter & sugar until fluffy
Add the eggs slowly & then the vanilla & salt
Add the baking flour to the flour.
add a little milk & keep beating butter mixture
alternate adding adding 1/3 of the flour & milk
until it is all incorporated.
pour batter into loaf pan & bake on middle rack in oven
for 50-60 minutes until middle of cake springs back when lightly
pressed. Let cool & remove from pan & carefull peel away parchment paper

Lemon Pastry Cream Recipe
2 cups whole milk
peel from 1 lemon
2 egg yolks
1/2 cup granulated sugar
3 TBS. cornstarch
2 TBS. butter

In heavy bottomed saucepan combine milk
& lemon peel over medium heat & bring to light
simmer but do not boil. Turn off heat & let sit for 10 minutes.
remove lemon peel from milk
Whisk eggs & sugar in medium bowl
add salt & cornstarch to egg mixture
pour back into pan & simmer over low to medium heat until
mixture gets thick. Stir in butter & remove from heat
pour into container & cover with plastic wrap making sure
the plastic wrap touches the top of the pastry cream so
a skin will not form.
refrigerate a few hours or overnight.

Slice cake and fill middle with pastry cream, garnish with
berries, fresh mint & whipped cream.

Contact Chef Mike Neylan to see how his weekly meal
service can help you!

#tucson #orovalley #arizona #diabetic #ketogenic #paleo
#weightloss #personalchef #mealprep #healthymeals


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Tags:Tucson, Personal Chef, Arizona
Location:Tucson - Arizona - United States
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Page Updated Last on: Jul 17, 2018
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