Strawberry Shortcake Doughnuts, Mexican Crema Semi Freddo, Shiso Sugar

By Chef Michael Voltaggio
Semi Freddo

• 250 g Shamrock Farms Crema Mexicana Sour Cream
• 500 g Shamrock Farms Heavy Cream
• 125g Katy’s Kitchen Sugar
• 4 sheets Gelatin
• 1 can Red Velvet Cocoa Butter Spray

Strawberry Blood Orange Coulis

• 1 lb. Markon Strawberries, quartered + extra for plating
• 1 cup Katy’s Kitchen Sugar
• ½ cup Blood Orange Juice

Shiso Sugar

• 10 shiso leaves + extra for plating
• ¼ cup Katy’s Kitchen Sugar
• 1 Markon Essentials Lime, zested

Donuts

• Xtreme High Oleic Fry Oil
• 225 g Shamrock Farms Cream Cheese
• 10 g Katy’s Kitchen Sugar
• 2.5 g Katy’s Kitchen Sea Salt
• 125 g Katy’s Kitchen All-Purpose Flour, sifted
• 5 g Baking Powder
• 2 Fair Meadow Eggs

1. Heat cream and sugar in a small pot.  Add bloomed gelatin leaves.  Stir in the Crema.  Pour into molds.  Once frozen, remove from molds.  Spray with red velvet spray and store in freezer until ready to serve.
2. For the coulis, simmer 1lb strawberries, sugar, and blood orange juice until tender. Blend until smooth.  Cool until ready to serve.  Store in squeeze bottle.
3. Mince the shiso. Place in mortar/pestle add lime zest.  Add sugar. Grind until well mixed.
4. In a stand mixer, whip cream cheese to a smooth, buttery consistency. Turn mixer to low speed. Mix flour, sugar, baking powder, and salt and add to cream cheese mixture.  Add eggs one at a time until well mixed.
5. Fry doughnuts at 330°F for 5-6 minutes. Inject with strawberry coulis using the squeeze bottle.  Place doughnuts around the strawberries.  Season with shiso sugar.
6. To plate, cut remaining strawberries in half.  Place 3 halves in each bowl.  Drizzle coulis over the berries.  Place three crema semi Freddo around each strawberry alternating real and “fake” berries.  Put a shiso leaf on each semi Freddo to create the effect of a strawberry stem.