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Strawberry fields forever

I’ve kidnapped Spring… in a one-bite pleasure…

Strawberry fields

Pâte sablé

Makes 24 (5 cms diameter)
40 g egg yolks
60 g icing sugar
62.5 g butter, softened
84 g wheat flour
5 g baking powder
1.5 g salt

Pre-heat the oven to 190ºC.
Combine butter with sugar until creamy.
Add the egg yolks (one by one).
Gently seive the salt with flour and baking powder into the egg mixture, mixing constantly.
With a pastry bag pour the mixture into small moulds.
Bake for 10 minutes or until golden brown.

Almond jelly:

Makes 24 (4cms diameter):

300 ml milk
75 ml cream
75 g almonds, powdered
75 g sugar
7.5 gelatin sheets (15 g)

Grease (with vegetable oil) 24 small pans (or use silicon pans).
Hydrate the gelatin and dry well.
Combine all the ingredients and bring to heat until cooked.
Remove from heat and add the gelatin, stirring constantly to completely dissolve the gelatin.
Pour this mixture into the pans.
Refrigerate until firm.

Place the jelly over the pâte sablé discs.
Decorate with strawberry and pistachio.
Brush with a neutral glaze.

December 18, 2008 | Filed Under desserts, puddings and soufflés, pies, tarts, tartelettes 

comments



4 Responses to “Strawberry fields forever”

  1. Hungry Dru em 18 December, 2008

    Wonderful, wonderful, wonderful!

  2. Y em 19 December, 2008

    Love how shimmery that looks. Strawberry and almond jelly sounds wonderful.

  3. Rhyleysgranny em 19 December, 2008

    Simply mouthwatering

  4. nicisme em 26 December, 2008

    That is so beautiful!

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