Fresh berries with tuilles Recipe
Ingredients
250g (1 punnet) strawberries
200g (1 punnet) youngberries
200g (1 punnet) mulberries
200g (1 punnet) blueberries
Icing sugar, for dusting
tuiles
50g (2 1/2 tablespoons) butter, melted
100g (5 1/2 tablespoons) caster sugar
2 1/2 tablespoons fresh orange juice
2 tablespoons almond meal
2 tablespoons plain flour, sifted
champagne sabayon
9 egg yolks
90g caster sugar
150mls Champagne or sparkling white wine
1 small strip of lemon rind
Fresh berries with tuilles Recipe
Method
Step 1
To make the tuiles, preheat oven to 150°C. Use a pencil and saucer as a guide to mark 6-8 circles, 10-15cm in diameter on 2 pieces of non-stick baking paper large enough to line 2 baking trays. Place the paper pencil-side down on baking trays.
Step 2
Combine melted butter, caster sugar and orange juice in bowl and mix well. Gradually add the almond meal and plain flour and stir until smooth.
Step 3
Drop a spoonful of mixture into each circle oil prepared baking trays and spread mixture evenly with a spatula to fill circles. Bake in preheated oven for 10-15 minutes or until golden. Use a spatula to remove tuiles from trays and place on wire rack to cool.
Step 4
Wash berries and drain on paper towel. Quarter strawberries, if desired.
Step 5
To make the Champagne sabayon, beat the egg yolks and sugar together in a heat- resistant bowl until thick and pale. Gradually whisk in the Champagne or sparkling wine and add the lemon rind. Place bowl over a saucepan of simmering water and whisk constantly for about 5 minutes or until thick and pale. (When the whisk is lifted out of the mixture, the mixture running off the whisk should leave a trail that lasts for 2-3 seconds.) Remove lemon rind.
Step 6
To serve, spoon Champagne sabayon in the centre of each serving plate. Top with berries and place a tuile on the side of each plate. Dust with icing sugar and serve immediately
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