One of the keys with mini desserts is to have vibrant tastes and contransting textures so that a single, small portion is truly satisfying. Inspired by the mint shortcakes in FC 98, and some tasty berries, I decided to make shortcakes. I made the shortcakes into small blobs, then flattened them into cookies and baked them until very golden brown for a crunchy and chewy texture and emphatic buttery taste. For the dairy, I used the last of a batch of fromage blanc that I had made using cultures and directions from cheesemaking.com. This cheese is just cultured and drained, so it has a very creamy texture and a very tangy taste. I didn't sweeten the cheese, so the only sweetness came from the biscuits. To add extra flavor, I topped the berries with microplaned lemon zest and finely minced rosemary-- like a gremolata, but no garlic! This was excellent-- crunchy, buttery biscuits topped with tangy, creamy cheese and juicy strawberries with the aroma of lemon and rosemary.