Gourmet Fruit Layer Desserts
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
Ingredients
for
4
- For the redcurrant sauce
- 1 ⅔ cups Red currant
- ⅞ cup soft brown sugar
- ¼ cup Port wine
- For the raspberry fool
- 2 cups Raspberries (a few reserved for the topping)
- 1.333 cups whipping cream
- ½ cup caster sugar
- For the lemon fool
- ⅞ cup Greek yogurt
- ½ cup Lemon curd
- For the macaroon
- 1 large egg white
- 1 ½ Tbsps granulated sugar
- ¼ cup ground almonds
- ⅔ cup powdered sugar
- salt
- ½ tsp purple Food coloring
- For the garnish
- Raspberries (reserved, see above)
- 2 Tbsps powdered sugar
Preparation steps
1.
Pre-heat the oven to 170°C | 325F | Gas 3.
2.
Whisk together the the ground almonds and icing sugar in a small mixing bowl.
3.
Whisk together the egg white and salt in a separate clean mixing bowl until frothy. Add the granulated sugar and food colouring and continue to whisk until stiff, glossy peaks form.
4.
Gently fold into the icing sugar and almond mixture using a spatula.
5.
Grease and line a baking sheet and transfer the macaroon batter to a pastry bag fitted with a 3/8 inch straight sided nozzle.
6.
Pipe 1 inch wide discs of the purple batter onto the baking sheet, leaving a couple of inches between them.
7.
Leave for 15 minutes before transferring to the oven, baking the macaroons for 15 minutes with the door slightly ajar.
8.
Meanwhile, prepare the redcurrant sauce by simmering the redcurrants, brown sugar and port together over a medium-low heat for 15 minutes.
9.
At the same time, cook the raspberries and caster sugar together over a medium heat, covered to start with for 5-6 minutes, until the sugar has dissolved. Press through a sieve and collect the thick raspberry sauce in a mixing bowl.
10.
Whip the whipping cream to soft peaks in a separate mixing bowl and gently fold in the raspberry sauce. Chill until assembly.
11.
Prepare the lemon fool by whisking together the Greek yoghurt and lemon curd. Chill until assembly.
12.
Remember to remove the macaroons from the oven and allow to cool on a wire rack. Once cool, transfer to an airtight container until ready to serve.
13.
Mash the redcurrants through a sieve and collect the sauce in a small mixing bowl below. Allow to cool before spooning 2 tablespoons into the bottom of 4 glasses.
14.
Transfer the raspberry fool to a pastry bag and pipe on top of the sauce so that it comes 2/3rds of the way up the glasses.
15.
Top with the lemon fool mixture and smooth until even. Chill the glasses.
16.
Prepare the garnish by sprinkling the reserved raspberries with the icing sugar.
17.
When ready to serve, remove the glasses from the fridge and top with the raspberry garnish and one macaroon disc.
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