| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
Consuming, Passions |
4 |
servings |
INGREDIENTS
| 200 |
g |
Unsalted butter |
| 2 |
|
Egg yolks |
| 1 |
ts |
Vanilla essence |
| 1 3/4 |
c |
Plain flour |
| 1/2 |
c |
Icing sugar |
| 2 |
|
Egg whites |
| 1/4 |
c |
Caster sugar |
| 2 |
tb |
Clotted or double cream |
| 1 |
tb |
Praline powder* |
| 1 |
|
Dozen or so each of strawberries; raspberries and |
|
|
; blueberries |
| 1/2 |
c |
Caster sugar |
| 1/2 |
|
Lemon; Juice of |
|
|
A punnet each of strawberries; raspberries, |
|
|
; blueberries, less |
|
|
; the ones taken for |
|
|
; the coulis |
|
|
A few cherries; if available |
INSTRUCTIONS
BISCUITS
FILLING
COULIS
TO SERVE
BISCUITS:
Beat butter until soft, mix in egg yolks and essence. Sift in flour and
sugar a little at a time until just worked in. Set aside for 1/2 hour. Roll
out to 6mm thickness. Cut into 12 rounds.
Set aside on non-stick baking paper for a few minutes. Bake at 150C for
12-15 minutes.
They shouldn't be allowed to brown.
FILLING:
Whisk egg whites to soft peaks, slowly adding sugar. Fold in cream and
praline powder. Chill.
COULIS:
Put all ingredients in pan, bring to boil and simmer for 5 minutes or until
mixture thickens.
Puree in food processor at slow speed (to avoid breaking up seeds) and
strain through fine strainer.
Dust top with icing sugar (optional).
Accompany with cherries.
Put a little coulis on each plate, layer berries, sables biscuits and
filling to create three layers. Dust top with icing sugar (optional).
Accompany with cherries.
*Commercially made pralines are available at some French bakeries and
delicatessens. Crush one or two between sheets of non-stick paper.
Alternatively, you could use some crushed Italian Amaretti biscuits.
Converted by MC_Buster.
Per serving: 456 Calories (kcal); 43g Total Fat; (83% calories from fat);
4g Protein; 16g Carbohydrate; 216mg Cholesterol; 37mg Sodium Food
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8
1/2 Fat; 1 Other Carbohydrates
Converted by MM_Buster v2.0n.
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