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Ingredientes
- 55 gm Golden brown caster sugar, (2oz)
- 85 gm Grnd hazelnuts, (3oz)
- 115 gm Plain flour, sifted (4oz)
- 85 gm Unsalted butter, chilled and cut into small pcs (3oz)
- 1 x Egg yolk, beaten
- 500 gm Boysenberries, (1lb. 2oz)
- 60 ml Icing sugar, sifted (4tbsp)
- 1 x 284 ml pot whipping cream
Direcciones
- Mix the sugar, hazelnuts and flour together in a food processor. Add in the butter and process till the mix resembles fine breadcrumbs.Add in the egg yolk and blend till the mix 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 min till lightly coloured. Cold slightly before transferring to a cooling rack.
- To make the coulis, puree half the Boysenberries and sieve to remove the pips. Stir in 45ml (3tbsp) of the icing sugar.
- Whip the cream and mix in the remaining icing sugar.
- Sandwich two shortbread rounds with cream and the remaining whole Boysenberries. Top with more cream and Boysenberries. Repeat to make 8 galettes. Serve dusted with icing sugar, decorated with mint sprigs and accompanied by the coulis.
- NOTES : These impressive individual layered desserts are actually very simple to make and taste as delicious as they look. For a special occasion, add in 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 hrs before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 6 servings | |
| Calories 326 | |
| Calories from Fat 140 | 43% |
| Total Fat 16.12g | 20% |
| Saturated Fat 7.66g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 36mg | 2% |
| Potassium 158mg | 5% |
| Total Carbs 42.72g | 11% |
| Dietary Fiber 3.5g | 12% |
| Sugars 2.91g | 2% |
| Protein 4.69g | 8% |
