Update my dinner status, I'm making this tonight.
Servings: 6 servings
Total Time (median): tell us
Ingredients
- 55 g Golden caster sugar; (2oz)
- 85 g Ground hazelnuts; (3oz)
- 115 g Plain flour; sifted (4oz)
- 85 g Unsalted butter; chilled and
- ; 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
Preparation
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.
