Mixed Berries with Butterfly Biscuits
- 1 cup Strawberries (hulled and sliced)
- 1 cup Raspberries
- 1 cup Blueberries
- 1 cup Red currant
- 1 bunch mint
- 1 Orange (juiced)
- 2 Tbsps powdered sugar
First make the tuiles. Beat together the flour, sugar and egg whites until smooth, then beat in the melted butter and orange zest. Refrigerate for 30 minutes.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and line a large baking tray with a non-stick baking mat.
Spread the tuile mixture onto the tray in a thin even layer and scatter over the pink sugar sprinkles.
Bake for 8 - 10 minutes or until golden then immediately press a dragonfly-shaped pastry cutter into the surface to mark out the dragonflies. Leave to cool and harden on the tray then use a palette knife to transfer the tuiles to a wire rack until ready to serve.
Put a tablespoon of each of the berries and a small sprig of mint in a liquidiser with the orange juice and icing sugar and blend to a smooth puree. Pass the mixture through a sieve and divide between four glasses.
Finely chop 8 mint leaves and mix them with the rest of the berries then spoon them into the glasses. Decorate each fruit salad with a sprig of mint and a tuile.