Vanilla Shortbread with Raspberry Cream.
Buttery, rich and crumbly vanilla shortbread sandwiched with sweet whipped cream. The raspberry sauce provides relief from all that buttery creamy richness. Probably not the most diet friendly dessert in the world but it's rather delicious and quick and easy.
Equipment:
2x20cm loose bottomed cake tins.
For the shortbread.
Use an electric mixer, beat
-250g butter, at room temperature, with
-150g caster sugar,
-250g plain flour,
-100g rice flour,
-1tsp vanilla bean paste,
-pinch of salt.
Beat well to combine.
The mixture will seem very dry but it's perfectly ok.
The recipe should yield 700g.
Divide equally between the cake tins.
Sprinkle over 1tbsp caster sugar.
Bake in 160c fan forced for 25 minutes.
Leave to cool completely in the tins.
Cut each cake into 8 portions.
For the cream.
Use an electric mixer, beat
-300ml double cream,
-1tsp vanilla bean paste,
-2tbsp icing sugar.
Beat well until the cream just holds its shape.
Refrigerate until needed.
For the raspberry sauce.
In a small saucepan, put in
-100g frozen raspberries,
-1/2tsp cornflour,
-3tbsp water.
Bring up to a gentle simmer.
Continue to cook until the fruits have broken down.
Leave to cool completely.
To assemble.
Place the first portion of shortbread on a serving platter.
Spoon on the whipped cream
Drizzle over the raspberry sauce.
Top with the second portion of shortbread.
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