- 10
Ingredients
- For the sablée pastry:
- 1 1/3 cup butter
- 1/4 cup salted butter
- 11/4 cup cup icing sugar
- 23/4 tbsp egg yolks
- 1.2 lb plain flour
- For the berry fruit juice:
- 41/4 oz strawberries, frozen
- 41/4 oz blackberries, frozen
- 4 oz raspberries, frozen
- 1/2 cup sugar
- For the berry fruit cheese:
- 11/4 cup berry fruit juice (see previous step)
- pinch powdered agar-agar
- To finish:
- 2 balsamic caramel toffees, diced
Preparation
Step 1
For the sablée pastry:
1. Beat the butter, salted butter and icing sugar together in a mixer.
2. Gradually add the egg yolks and a little of the flour. Finally, fold in the rest of the flour.
3. Leave to rest between 2 pieces of waxed paper for several hours.
For the berry fruit juice:
1. Place all the ingredients in a bowl in the bain marie for at least 2 hours, stirring occasionally so that the juice comes out.
2. Strain through a colander, without pressing the mixture, to get the juice.
For the berry fruit cheese:
1. Bring 1¼ cup of berry fruit juice and 1 tsp of agar-agar to the boil.
2. Strain through a fine sieve and set on a tray, measuring ½" high by 2" wide by 15" long.
3. Leave to cool. Once the mixture is cold, cut the terrine into 2/3" x 2/3" squares.
Final Steps & Preparation:
1. Stretch the sablée pastry ¼" high and cut it into a 2/3" square.
2. Bake at 345ºF for 7 min.
3. Cut a cube of berry fruit cheese on top of each sablée cube.
4. Sprinkle a few pieces of diced balsamic caramel on top of the berry fruit gelatin.