White chocolate and rosemary shortcake

NZ Herald 13/12/2010

Paul Jobin

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Ratings: 5.0 / 5 FROM 2

Pre-heat oven to 155 degC. Line a Swiss roll tin with non-stick paper. In an electric mixing bowl, beat the eggs until light and fluffy.
Add sugar and finely chopped rosemary, beat until thick and pale.
Melt the first amount of white chocolate and butter, add vanilla.
Fold white chocolate into the eggs then fold in the sifted flour, salt and chopped white chocolate. Bake for 35 minutes, cool on a rack.
Turn out and cut into rectangles. Cut slabs of vanilla icecream to fit the top of shortcake, pour over some berry coulis and scatter with fried rosemary leaves.