| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Waitrose2 |
6 |
servings |
INGREDIENTS
| 55 |
g |
Golden caster sugar; (2oz) |
| 85 |
g |
Ground hazelnuts; (3oz) |
| 115 |
g |
Plain flour; sifted (4oz) |
| 85 |
g |
Unsalted butter; chilled and cut |
|
|
; into small pieces |
|
|
; (3oz) |
| 1 |
|
Egg yolk; beaten |
| 500 |
g |
Raspberries; (1lb. 2oz) |
| 60 |
ml |
Icing sugar; sifted (4tbsp) |
| 1 |
|
284 ml pot whipping cream |
INSTRUCTIONS
Mix the sugar, hazelnuts and flour together in a food processor. Add the
butter and process until the mixture resembles fine breadcrumbs.Add the egg
yolk and blend until the mixture forms a ball.
Roll out to about 3mm (1/2.) thickness on a lightly floured surface. Cut
out 16 rounds using a 6cm (2 1/2.) cutter. Place on non-stick baking trays
in a pre-heated oven 180C, 350F, gas mark 4, for 12-15 minutes until
lightly coloured. Cool slightly before transferring to a cooling rack.
To make the coulis, pur.e half the raspberries and sieve to remove the
pips. Stir in 45ml (3tbsp) of the icing sugar.
Whip the cream and fold in the remaining icing sugar.
Sandwich two shortbread rounds with cream and the remaining whole
raspberries. Top with more cream and raspberries. Repeat to make 8
galettes. Serve dusted with icing sugar, decorated with mint sprigs and
accompanied by the coulis.
Converted by MC_Buster.
NOTES : These impressive individual layered desserts are actually very
simple to make and taste as delicious as they look. For a special occasion,
add a little Southbrook Farms Framboise to the coulis - it can be found
among the fortified wine - and use a shaped cutter for the biscuits. The
galettes can be prepared up to 2 hours before serving.
Converted by MM_Buster v2.0l.
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