Berry Fruit Diamond

By corlear

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

Details

Servings 10

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.