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Name: Fruit Tuile Baskets with Sabayon
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 15 g Plain flour; Icing sugar, to dust; 115 g Roasted chopped hazelnuts; 2 md Egg yolks; 40 g Caster sugar; 100 g Caster sugar; 4 tb Sweet white wine; 2 md Egg whites; 4 ts Hazelnut oil; 450 g Mixed red fruit (eg

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INGREDIENTS

15 g Plain flour
Icing sugar, to dust
115 g Roasted chopped hazelnuts
2 md Egg yolks
40 g Caster sugar
100 g Caster sugar
4 tb Sweet white wine
2 md Egg whites
4 ts Hazelnut oil
FOR THE FILLING
450 g Mixed red fruit (eg
FOR THE TUILE BASKETS
FOR THE SABAYON

INSTRUCTIONS

1. Preheat the oven to 200C/400F/Gas 6. Cut eight 20cm squares of baking paper and draw a 13cm circle in the centre of each. Divide between two baking sheets. 2. To make the Tuiles, beat the egg whites in a small bowl with a fork until frothy. Stir in the caster sugar, flour, hazelnuts and hazelnut oil. Put one eighth of the mixture on each circle and spread evenly to the edges of the circles. Bake for 5-8 minutes. Quickly lift off the baking paper and shape into baskets using an orange as a mould. If the biscuits set too hard before youve managed to shape them, return to the oven for a couple of minutes until softened and repeat the process. When completely cool, arrange the fruit in the baskets. 3. To make the sabayon, place the egg yolks, caster sugar, wine and 2 tablespoons water in a large heatproof bowl set over a pan of simmering water. Whisk with an electric whisk for 7-8 minutes until the mixture is thick and frothy. Dust the fruit baskets with icing sugar and serve with the sabayon sauce. NOTES : Preparation: 20 minutes Cooking: 15-20 minutes Serves 8 Per serving: 275 cals, 18g fat Not suitable for freezing Recipe by: BBC Vegetarian Good Food, July 1997 Posted to MC-Recipe Digest V1 #645 by Kerry Erwin on Jun 16, 1997

NOTES

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Fruit Tuile Baskets with Sabayon

15 g Plain flour
 Icing sugar, to dust
115 g Roasted chopped hazelnuts
2 md Egg yolks
40 g Caster sugar
100 g Caster sugar
4 tb Sweet white wine
2 md Egg whites
4 ts Hazelnut oil
 FOR THE FILLING
450 g Mixed red fruit (eg
 FOR THE TUILE BASKETS
 FOR THE SABAYON

1. Preheat the oven to 200C/400F/Gas 6. Cut eight 20cm squares of baking  paper and draw a 13cm circle in the centre of each. Divide between two  baking sheets.    2. To make the Tuiles, beat the egg whites in a small bowl with a fork  until frothy. Stir in the caster sugar, flour, hazelnuts and hazelnut oil.  Put one eighth of the mixture on each circle and spread evenly to the edges  of the circles. Bake for 5-8 minutes. Quickly lift off the baking paper and  shape into baskets using an orange as a mould. If the biscuits set too hard  before youve managed to shape them, return to the oven for a couple of  minutes until softened and repeat the process. When completely cool,  arrange the fruit in the baskets.    3. To make the sabayon, place the egg yolks, caster sugar, wine and 2  tablespoons water in a large heatproof bowl set over a pan of simmering  water. Whisk with an electric whisk for 7-8 minutes until the mixture is  thick and frothy. Dust the fruit baskets with icing sugar and serve with  the sabayon sauce.    NOTES : Preparation: 20 minutes Cooking: 15-20 minutes Serves 8 Per  serving: 275 cals, 18g fat Not suitable for freezing  Recipe by: BBC Vegetarian Good Food, July 1997 Posted to MC-Recipe Digest  V1 #645 by Kerry Erwin <kerry@north.org> on Jun 16, 1997

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Nutrition

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Serving Size: 1 Serving (212g)
Recipe Makes: 8 Servings

Calories: 232
Calories from Fat: 103 (44%)

Amt Per Serving		% DV

	Total Fat 11.4g	15 %
	Saturated Fat 3.4g	17 %
	Monounsaturated Fat 5.8g
	Polyunsanturated Fat 1.7g
Cholesterol 419.6mg		129 %
Sodium 98.9mg		3 %
Potassium 125.1mg		3 %
Total Carbohydrate 20.7g		6 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 20.6g
Protein 11g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 232

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