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Fresh berries with tuilles
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Festive berry dessert with summery flavors and Christmas colors.
Ingredients:
  • 250g (1 punnet) strawberries
  • 200g (1 punnet) youngberries
  • 200g (1 punnet) mulberries
  • 200g (1 punnet) blueberries
  • Icing sugar, for dusting
  • 50g (2 1/2 tbsp) butter, melted
  • 100g (5 1/2 tbsp) caster sugar
  • 52.50 gm fresh orange juice
  • 20.00 gm almond meal
  • 40.00 ml plain flour, sifted
  • 9 egg yolks
  • 90g caster sugar
  • 150mls Champagne or sparkling white wine
  • 1 small strip of lemon rind
Instructions:
  • Preheat your oven to 150°C. Trace 6-8 circles, 10-15cm in diameter, on 2 large pieces of non-stick baking paper using a pencil and saucer as a guide. Place the paper pencil-side down on baking trays.
  • In a bowl, blend melted butter, caster sugar, and orange juice until smooth. Slowly incorporate almond meal and plain flour until well combined.
  • Spoon mixture into oiled circles on baking trays and level with a spatula. Bake in preheated oven until golden (10-15 minutes). Transfer tuiles to a wire rack to cool after removing them from the trays using a spatula.
  • Rinse berries and let them air dry on paper towel. Optionally, cut strawberries into quarters.
  • In a heat-resistant bowl, vigorously whisk together the egg yolks and sugar until thick and pale. Slowly incorporate the Champagne or sparkling wine and lemon rind. Set the bowl over a saucepan of simmering water and whisk continuously for about 5 minutes until the mixture thickens. To test, when the whisk is lifted, the mixture should form a trail lasting 2-3 seconds. Discard the lemon rind.
  • In the center of each plate, spoon the Champagne sabayon, top with berries, place a tuile on the side, dust with icing sugar, and serve promptly.

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