Carnegie Hall

• 1 pint strawberries
• ⅛ cup granulated sugar
• 1 tbsp. Grand Marnier
• 4 leaves of sliced mint
• 1 cup strawberry sorbet
• 1 cup heavy cream
• ¼ tsp. coconut extract
• 3 tbsp. powdered sugar
• ¼ cup powdered sugar for dusting

Biscuits

• 2 cups AP flour
• 1 tsp. salt
• 1 tsp. baking powder
• 5 tbsp. butter
• 1 cup milk
• 1 lemon zest

Rinse strawberries under cold running water. With a knife, remove the stems and green leaves. Slice the strawberries cut side down into 5–7 pieces each and put in a bowl. Mix the sugar, Grand Marnier, and strawberries together and refrigerate for at least 1 hour.

To make the biscuits, preheat oven to 400 degrees. Combine the flour, baking powder, salt, and lemon zest in a medium-sized mixing bowl. Using a fork, cut the butter into the flour mixture. Avoid letting the butter soften or melt; the mixture should have a crumbly consistency. Gradually stir in the milk and knead the dough until combined; the dough should be soft.

Roll the dough on a floured surface to ¾-inch thick. Cut the dough into 4 discs (with a 2½-inch cookie cutter if available, otherwise with a cup). Place the biscuits on a baking sheet at least 1 inch apart and bake until golden-brown (about 12 minutes).

Place the heavy cream in a mixing bowl. If possible, place that bowl over a bowl filled with ice water to help make the cream stiff. Whisk the heavy cream until you have soft peaks, and then add the powdered sugar and coconut extract. Continue to whisk until the whipped cream has stiff peaks (the whipped cream should point straight up if you turn the whisk handle down).

Cut the biscuit in half and open it up with both halves cut side up. With a spoon, pour some of the liquid from the berries on the bottom and top of each biscuit. Spoon ¼ of the whipped cream onto the bottom of each biscuit. Then spoon ¼ of the strawberries onto the whipped cream. Scoop the strawberry sorbet and place the sorbet on top of the strawberries (using a small ice-cream scoop if available). Lean the top of the biscuit onto the sorbet and dust with powdered sugar.