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Categories:Viewed: 95 - Published at: 4 years ago
Ingredients
- 75 gm Plain flour
- 2 x Egg whites
- 95 gm Icing sugar
- 75 gm Melted butter, unsalted
- 80 gm Creme patissier
- 30 gm Marzipan
- 2 x Soup spoons kirsch
- 1 1/2 dl Cream
- 250 gm Raspberries
- 4 dl Pomerol wine
- 50 gm Sugar Half vanilla pod
- 3 med Figs
- 50 gm Raspberries
Method
- Mix flour, egg whites and icing sugar together with a wooden spatula, stir together till nice smooth mix.
- Add in melted butter and mix again.
- Place the mix in fridge for one hour and let set.
- Grease a baking sheet and spoon the mix on to it making oblong shapes 9cm x 4 cm (you can use a metal stencil or possibly anything of the right shape and thickness).
- Cook in an oven at 350F till golden, for about 10 min.
- Remove quickly with a palette knife and cold on a clean table.
- For the sauce, boil together red wine and sugar and vanilla pod.
- When it comes to the boil put in the figs.
- Poach figs for about 10 min.
- When the figs are cooked, remove pan from heat, cold, add in raspberries, liquidise, pass till nice and smooth.
- Pass everything through a sieve.
- For the cream, mix together the pastry cream and marzipan mix and mix in the double cream (that has been whipped separately).
- Proportions: 1 of pastry cream to 2 of double cream.
- The cream must be smooth but not too runny.
- Finally, add in the kirsch.
- To assemble, place a layer of raspberries (8) on to a biscuit, coating each layer with some cream.
- Use three biscuits per portion, finishing with a biscuit.
- Dust biscuit with icing sugar.
- Take a scorched iron to create a pattern.
- Flood serving plate with the sauce, starting in the middle, and gently place the biscuit in the centre.
- To finish, pour a little bit of creme anglaise around the biscuits using the top of a knife to create a pattern.
