Shortbread with red fruits and crème fraîche quenelle with caviar lime
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Guests 4 people
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Preparation 25 minutes
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Cooking 10 minutes
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Difficulty Medium
To make this recipe
Ingredients
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40g unsalted Grand Fermage butter
80 g flour
40g sugar
1 egg yolk
60g water
2 teaspoons sesame seeds
4 tbsp. raspberry jam
5 tbsp. 35% fat content crème fraîche
1 soup spoon icing sugar
2 caviar limes or finely grated zest of a lime
Strawberries, raspberries, redcurrants
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Preparation
- Preheat the oven to 180°C.
- Prepare the sweet pastry using flour, butter, egg yolk, sugar and water. Knead and leave to rest in a cool place for around 2 hours.
- While it’s resting, prepare the lemon cream by mixing the crème fraîche with the icing sugar and the pulp of the caviar lime (or the zest of a lime) an set aside in the fridge.
- Remove the pastry from the fridge, roll it out and make 8 circles with a pastry cutter. Cut 2 smaller circles out of the middles of 4 of the circles, and cover with sesame seeds.
- Put the shortbread onto a baking tray and cook for 10 minutes.
- Remove the shortbread from the oven and leave to cool. Spread the raspberry jam onto the bottom pieces and place the shortbread with a hole on top, then add the lemon cream quenelle.
- Decorate with caviar lime pulp (or lime zest), strawberries, raspberries and redcurrants.
And don't forget to grade the recipe:
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