Sables with summer berries
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 200 | grams | Unsalted butter |
| 2 | Egg yolks | |
| 1 | teaspoon | Vanilla essence |
| 1¾ | cup | Plain flour |
| ½ | cup | Icing sugar |
| 2 | Egg whites | |
| ¼ | cup | Caster sugar |
| 2 | tablespoons | Clotted or double cream |
| 1 | tablespoon | Praline powder* |
| 1 | Dozen or so each of strawberries; raspberries and | |
| ; blueberries | ||
| ½ | cup | Caster sugar |
| ½ | Lemon; Juice of | |
| A punnet each of strawberries; raspberries, | ||
| ; blueberries, less | ||
| ; the ones taken for | ||
| ; the coulis | ||
| A few cherries; if available | ||
Directions
BISCUITS
FILLING
COULIS
TO SERVE
BISCUITS:
Beat butter until soft, mix in egg yolks and essence. Sift in flour and sugar a little at a time until just worked in. Set aside for ½ hour. Roll out to 6mm thickness. Cut into 12 rounds.
Set aside on non-stick baking paper for a few minutes. Bake at 150C for 12-15 minutes.
They shouldn't be allowed to brown.
FILLING:
Whisk egg whites to soft peaks, slowly adding sugar. Fold in cream and praline powder. Chill.
COULIS:
Put all ingredients in pan, bring to boil and simmer for 5 minutes or until mixture thickens.
Puree in food processor at slow speed (to avoid breaking up seeds) and strain through fine strainer.
Dust top with icing sugar (optional).
Accompany with cherries.
Put a little coulis on each plate, layer berries, sables biscuits and filling to create three layers. Dust top with icing sugar (optional).
Accompany with cherries.
*Commercially made pralines are available at some French bakeries and delicatessens. Crush one or two between sheets of non-stick paper.
Alternatively, you could use some crushed Italian Amaretti biscuits.
Converted by MC_Buster.
Per serving: 456 Calories (kcal); 43g Total Fat; (83% calories from fat); 4g Protein; 16g Carbohydrate; 216mg Cholesterol; 37mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 8½ Fat; 1 Other Carbohydrates Converted by MM_Buster v2.0n.