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CATEGORY CUISINE TAG YIELD
Fruits, Vegetables, Eggs, Grains Vegetarian Desserts, Fruit, Individual, New, Vegetarian 8 Servings

INGREDIENTS

FOR THE TUILE BASKETS
2 Egg whites
100 g Caster sugar
15 g Plain flour
115 g Roasted chopped hazelnuts
4 t Hazelnut oil
450 g Mixed red fruit, eg
redcurrants raspberries
strawberries stalks
removed hulled and sliced
if necessary
2 Egg yolks
40 g Caster sugar
4 T Sweet white wine
Icing sugar, to dust

INSTRUCTIONS

Preheat the oven to 200C/400F/Gas 6. Cut eight 20cm squares of baking
paper and draw a 13cm circle in the centre of each. Divide between  two
baking sheets. To make the Tuiles, beat the egg whites in a small  bowl
with a fork until frothy. Stir in the caster sugar, flour,  hazelnuts
and hazelnut oil. Put one eighth of the mixture on each  circle and
spread evenly to the edges of the circles. Bake for 5-8  minutes.
Quickly lift off the baking paper and shape into baskets  using an
orange as a mould. If the biscuits set too hard before  you've managed
to shape them, return to the oven for a couple of  minutes until
softened and repeat the process. When completely cool,  arrange the
fruit in the baskets. To make the sabayon, place the egg  yolks, caster
sugar, wine and 2 tablespoons water in a large  heatproof bowl set over
a pan of simmering water. Whisk with an  electric whisk for 7-8 minutes
until the mixture is thick and frothy.  Dust the fruit baskets with
icing sugar and serve with the sabayon  sauce.  NOTES : Preparation: 20
minutes Cooking: 15-20 minutes Serves 8 Per  serving: 275 cals, 18g fat
Not suitable for freezing Recipe by: BBC  Vegetarian Good Food, July
1997 Posted to MC-Recipe Digest V1 #645 by  Kerry Erwin
<kerry@north.org> on Jun 16, 1997

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