CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs, Grains |
|
Tessa’s, Seasonal, Kitchen |
1 |
servings |
INGREDIENTS
|
|
Finely grated zest of 2 lemons and 2 |
|
|
; limes |
2 |
|
Lemons and limes; juice of |
1 |
|
Sprigs fresh mint |
85 |
g |
Caster sugar |
150 |
ml |
Sweet muscat or sauterne wine |
2 |
tb |
Cointreau |
300 |
ml |
Double cream |
|
|
Candied lemon and lime zest and mint |
|
|
; sprigs for decoration |
250 |
g |
Egg whites |
225 |
g |
Caster sugar |
225 |
g |
Plain flour |
450 |
g |
Mixed hazelnuts; walnuts and |
|
|
; pistachio nuts |
INSTRUCTIONS
PISTACHIO AND HAZELNUT CRISP
Put zest, juices, mint, wine and Cointreau in a bowl (non reactive)
overnight in the fridge for flavours to blend. The next day, strain some of
the fruit juice into a pan, add the sugar and stir over a low heat until
the sugar has dissolved.
Chill and then add the rest of the strained juices pouring into a wide
chilled bowl. Using a balloon whisk (and not a mixer) whisk the cream until
thickened and then whisk into the chilled juices until the mixture thickens
to a soft peak consistency.
Pour into pretty glasses, champagne flues look nice, and top with the
candied zest and mint sprigs.Serve with crisp light biscuits.
Pistachio and Hazelnut Crisps:
Preheat the oven to 165c/gas 4.
Grease and line 3 small loaf tins or 3 small long terrine tins. Since the
basic biscuit loaves freeze extremely well, its not worth making a small
amount of this mixture.
Beat egg whites until stiff and make a meringue with the caster sugar to
form stiff peaks. Add in alternately, the flour and nuts very lightly until
it is all incorporated. Fill the prepared tins and bake 30-35 minutes until
risen, light gold and firm. When cold remove from tins and leave on a
cooling tray for at least a day to dry out. Using a sharp knife, slice very
thinly into biscuits. Lay in a single layer on baking sheets and dry out
completely in a very slow oven for 3/4-1 hour (120c/gas 1/2). Store in an
airtight tin. If the biscuits soften, it is a simple matter to dry them out
again in a cool oven. Serve with the syllabub.
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