BISCUITS
75 g Plain flour
2 Egg whites
95 g Icing sugar
75 g Melted butter; unsalted
FILLING
80 g Creme patissier
30 g Marzipan
2 Soup spoons kirsch
1 1/2 dl Cream
250 g Raspberries
-SAUCE-
4 dl Pomerol wine
50 g Sugar
Half vanilla pod
3 md Figs
50 g Raspberries
Mix flour, egg whites and icing sugar together with a wooden spatula,
stir together until nice smooth mixture. Add melted butter and mix
again. Place the mixture in fridge for one hour and let set.
Grease a baking sheet and spoon the mixture on to it making oblong
shapes 9cm x 4 cm (you can use a metal stencil or anything of the
right shape and thickness). Cook in an oven at 350F until golden
brown, for about 10 minutes.
Remove quickly with a palette knife and cool 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
minutes. When the figs are cooked, remove pan from heat, cool, add
raspberries, liquidise, pass until nice and smooth. Pass everything
through a sieve.
For the cream, mix together the pastry cream and marzipan mixture and
fold in the double cream (which 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 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.
Yields
1 servings