A fantastic, summery desert for you to use to delight friends and family, using the fantastic Kentish raspberries available right now.
2 x punnets or Kentish Raspberries
For The Shortbread Paste (sable)
400g Unsalted Butter
200g Caster Sugar
1 egg yolk
500g Plain Flour
For the Pastry Cream
This must be made a few hours in advance to allow to cool
6 egg yolks
75g caster Sugar
50g plain flour
1 vanilla pod (split and deseeded)
25ml Raspberry liqueur
Pastry Cream Method
In a pan, cream the egg yolks and sugar together well, then mix in the flour
Bring the milk, vanilla pod to the boil in a separate pan, then pour a little into the egg yolk pan, whisking until smooth
Add the remainder of the liquid, and cook over a gentle heat, stirring to a smooth cream, for no longer than 5 min. Then add the raspberry liquor.
Allow to cool.
Cream the butter and sugar together in a round bottom bowl
Add the egg yolk and mix in lightly
Then add the flour. Mix in with fingers to a crumb texture.
Rub together on the work surface to create a smooth paste. Wrap in cling film and leave to rest for 12 hours.
Roll out the paste to about 3mm thick. Cut with a fluted cutter, then leave to rest in the fridge for approx 10min.
Place onto a non-stick baking tray and bake in a pre heated oven at 170’c until a light sand colour. Too much colour will result in it being bitter.
Mix the raspberry with a tablespoon of aged balsamic vinegar and a tea spoon of icing sugar, allow to marinade for 30min.
Place 1 piece of sable into the centre of the plate. Place the raspberries on top of the shortbread then a small amount of the pastry cream into the centre. Then place another sheet of shortbread (this one must have a hole aprox 4cm diameter in the centre) on the top. Place a quenelle of Fresh mint sorbet into the centre, then place fine dice of raspberries around the shortbread and drizzle over the top with balsamic and raspberry coulis.
Image Credit: Wikimedia Creative Commons