Name: Fruit Tuile Baskets with Sabayon
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

It’s evident when a society turns its back on God. Many necessary traits of a civilized and orderly democracy go out the window. One of them is the loss of the concept of honor and respect. How does that come about? Take the belief that you evolved which makes life without honor, add it the self-esteem movement that teaches you only to honor yourself, add to that no moral absolutes whereby your end goal will justify your dishonorable means and then throw away divine accountability to honor because you believe you are the final say defining right and wrong.

Randy Smith

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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