The Peabody Galleria

Strawberry Shortcake Shooter

INGREDIENTS:

1 pint strawberries 10 shooter glasses WHIPPED CREAM: 12 fl. oz. heavy cream 3 tablespoons powdered sugar	SHORTCAKE: 2 cups all purpose flour 1 tablespoon baking powder 1 teaspoon salt 3 tablespoons sugar 1/3 cup vegetable shortening 1 cup milk

METHOD: Preheat over to 425 degrees F. Grease an 8-inch cake pan and set aside. MAKE SHORTCAKE: In a mixing bowl, combine flour, baking powder, salt and sugar. Cut in shortening with a pastry blender or 2 forks until crumbly. Stir in milk until just blended. Press dough into prepared pan; bake 15 minutes oruntil golden brown. Set aside to cool. MAKE WHIPPED CREAM: In a stand mixer with a hip, whip heavy cream with powdered sguar until stiff peaks form. Be careful not to over whip as cream will curdle. Place whipped cream iinto piping bag. PREPARE SHOOTERS: Clean strawberries and cut into small pieces. Cut shortcake into 20 pieces (small disks) the same size as the shooter glass. Place one piece of shortcake on bottom of each shooter glass. (Yields 10)

Key Lime Shooter

INGREDIENTS:

12 fl. oz. heavy cream 3 tablespoons powdered sugar 15 sheets of graham cracker 10 shooter glasses	KEY LIME FILLING: 4 large egg yolks 14 fl. oz. sweetened condensed milk 10 fl. oz. key lime juice

METHOD: Preheat oven to 350 degrees F. In a bowl, mix together egg yolks, condensed milk, and Key Lime juice. Pour filling into an 8 inch pie dish or cake pan and bake 15 minutes until firm. Set aside to cool. Place cooled key lime filling in a piping bag. Whip heavy cream with powdered sugar in a stand mixer until firm peaks form (be careful not to over whip as cream will curdle). Put cream in a piping bag and store in refrigerator. Crush the graham cracker crumbs by hand or in a food processor. Gather all ingredients and glasses and assemble shooters. Place a small amount of graham cracker on bottom of glass. Pipe a small amount of key lime filling on top of graham crackers. Pipe a small amount of cream on top of key lime filling. Repeat layers until you get to the top of the glass. You should have two layers. You can garnish the top with a a small piece of lime if you have one or top it with some graham cracker. Chill for one hour. Enjoy! (Yields 10)

Oreo Cookies and Cream Shooter

INGREDIENTS:

20 Oreo cookies 4 oz. white chocolate 12 fl.oz. heavy cream 10 shooter glasses

METHOD: Break Oreo cookies into small pieces. PREPARE WHITE CHOCOLATE MOUSSE: Chop white chocolate into small pieces. Place chocolate into a heat resistant bowl and melt over a double boiler. (Place a sauce pan on stove with simmering water and the bowl of chocolate over the top). Be careful not to overheat the chocolate as it will burn. In a stand mixer, whip the heavy cream to a soft peak (until the cream starts to form small peaks, but not firm enough to stand on its own). Make sure chocolate is still warm and fold whipped cream into it. The mousse will thicken. Place mousse into a piping bag. ASSEMBLE SHOOTERS: Pipe a small amount of mousse on bottom of glass. Add a small amount of Oreo pieces on top of mousse. Repeat until you get to the top of the glass. There should be about three layers. Finish with Oreo pieces on the top. Chill for one hour. Enjoy!! (Yields 10) OTHER VARIATIONS: Raspberries and white chocolate mousse. Peaches with gingersnap cookies and white chocolate mousse.