Shortbread with red fruits and crème fraîche quenelle with finger lime

  • Greedy 4 people
  • Preparation 25 minutes
  • Cooking 10 minutes
  • Difficulty Medium


  1. 5 tablespoons Grand Fermage Double Crème Fraîche 30% fat

    80g flour

    40g unsalted butter Grand Fermage

    40g sugar

    1 egg yolk

    60cl water

    2 teaspoons sesame seeds

    4 tablespoons raspberry jam

    1 soup spoon icing sugar

    2 finger limes

    Strawberries/Raspberries/Redcurrants (decoration)

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  1. Pre-heat the oven to 180°C.
  2. Prepare the sweet pastry with the flour, butter, egg yolk, sugar and water.
  3. Knead and leave to rest for 2 hours in a cool place.
  4. While it’s resting, prepare the lemon cream by mixing the Grand Fermage Double Crème Fraîche 30% fat with the icing sugar and the pulp of the finger lime, and set aside in the fridge.
  5. Remove the pastry from the fridge, roll it out and make 8 circles with a pastry cutter.
  6. Cut 2 smaller circles out of the middle of 4 of the circles, and sprinkle with sesame seeds.
  7. Place the shortbread biscuits on a baking tray and bake for 10 minutes.
  8. Remove the shortbread biscuits from the oven and leave to cool.
  9. Spread the raspberry jam onto the bottom pieces and place the pieces with a hole on top, then add the lemon cream quenelle.
  10. Decorate with the finger lime pulp, strawberries, raspberries and redcurrants.

And don't forget to grade the recipe:

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