| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables, Eggs, Grains | Vegetarian | Desserts, Fruit, Individual, New, Vegetarian | 8 | Servings |
INGREDIENTS
| — FOR THE TUILE BASKETS — | ||
| 2 | md | Egg whites |
| 100 | g | Caster sugar |
| 15 | g | Plain flour |
| 115 | g | Roasted chopped hazelnuts |
| 4 | ts | Hazelnut oil |
| 450 | g | Mixed red fruit (eg redcurrants, raspberries, strawberries), stalks removed hulled and sliced if necessary |
| 2 | md | Egg yolks |
| 40 | g | Caster sugar |
| 4 | tb | Sweet white wine |
| Icing sugar, to dust |
INSTRUCTIONS
FOR THE FILLING FOR THE SABAYON 1. 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. 2. 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. 3. 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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