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Orange scented pastry cage with fresh berries and grand mariner cream
This recipe is more ‘Blue Peter’ than actual cooking but the results are bound to be a talking point with your guests for the rest of the evening - reveal nothing!
Good quality chocolate makes all the difference, so try to get chocolate with a minimum of 50% cocoa solids.
Ingredients
- serves: 4
- time: N/A
- oven temp: N/A°C / N/A°F
- 4 tbsp lightly whipped cream
- 50 g/2 oz mixed berries, such has halved small strawberries, blueberries and raspberries
- 4 small scoops Grand Marnier ice cream
- 4 spun-sugar discs
- 4 tbsp fruit compote
- FOR THE TUILE BISCUITS
- 50 g/2 oz unsalted butter, softened
- 100 g/4 oz icing sugar, sifted
- finely grated rind of 1 small orange
- 2 tbsp honey
- 100 g/4 oz egg whites
- 100 g/4 oz plain flour, sifted
Orange scented pastry cage with fresh berries and grand mariner cream
To make the tuile biscuits, cream the butter in a bowl with the sugar and orange rind until pale and fluffy. Slowly add the honey and continue to beat until well mixed, then gradually add the egg whites, beating well after each addition.
Beat the flour into the tuile mixture until thoroughly smooth. Cover with cling film and place in the fridge to rest for at least 1 hour or up to 24 hours is fine.
Preheat the oven to 180C/350F/Gas 4. Spoon the tuile mixture into a piping bag with a nozzle that is 0.25 cm/1/8 in wide. Line two large baking sheets with non-stick parchment paper. To make each basket, pipe an L shape. (STEP 1)
Shape each L shape into a boot. (STEP 2)
Fill each boot shape with trelace and repeat until you have 4 baskets in total. Any remaining mixture will freeze very well to use for another time. (STEP 3)
Bake for 5-6 minutes until just cooked through and lightly coloured. Remove from the oven, and working quickly with a palette knife while the biscuits are still hot, gently bend them around a rolling pin into baskets, holding until set - just be careful of your fingers! Transfer to a wire rack and leave to cool. (STEP 4)
To Serve
Place the cream in a piping bag with the nozzle that is 0.25 cm/1/8 in wide. Pipe a little into the middle of each serving plate and use to secure the tuile cages in an upright position, then carefully fill with the berries. Add a scoop of the ice cream on top of each one and decorate with the spun-sugar discs, then spoon around the fruit compote.