Cream biscuits with berry compôte and crème fraîche ice cream

Recipe from: 9/15/1999 12:00:00 AM
Ingredients 19
Servings 10
Time

Ingredients

  • BISCUITS
  • 250
    g
    cake flour
  • 15
    ml
    baking powder
  • 30
    ml
    sugar
  • 200
    ml
    cream
  • sugar for sprinkling
  • crème fraîche for sandwiching biscuits
  • COMPÔTE
  • 375
    ml
    orange juice
  • 200
    ml
    sugar (or more to taste)
  • 2
    cinnamon sticks
  • freshly grated nutmeg to taste
  • 500
    g
    fresh berries such as strawberries, blueberries or youngberries, or frozen ones, heated until slight
  • 30
    ml
    cornflour
  • ICE CREAM
  • 4
    extra-large egg yolks
  • 60
    ml
    golden syrup
  • 45
    ml
    buttermilk or natural drinking yoghurt
  • 500
    ml
    crème fraîche, or 500 ml (2 cups) cream mixed with 30 ml (2 tbsp) natural yoghurt and l
 

Method

 
BISCUITS: Sift flour and baking powder into a large bowl. Lightly mix in sugar. Make a well in centre and gradually add cream, stirring until lightly mixed to form a soft dough. Turn out and shape into a rough square, about 1,5 cm cm thick. Press out rounds with a biscuit cutter dipped in flour and place on a greased baking sheet. Sprinkle tops lightly with sugar and bake at 200 ºC for 10 to 15 minutes, or until lightly browned. Remove and cool slightly on baking sheet, then remove and cool completely on a wire rack. COMPÔTE: Bring orange juice, sugar, cinnamon sticks and nutmeg to boil in a saucepan. Add berries and simmer until softened. Blend cornflour with a little water to make a smooth paste. Stir into berry mixture and simmer until slightly thickened.) Remove from stove and cool. ICE CREAM: Whisk egg yolks until thick and creamy. Gradually add syrup, whisking constantly. Beat in buttermilk and crème fraîche. Place in a plastic or metal container and freeze until almost firm. Remove from freezer and blend in a food processor to break up ice. Return to freezer. Repeat this process three times. (Alternatively, use an ice-cream maker.) TO ASSEMBLE: Split biscuits horizontally, then sandwich them together with a little crème fraîche. Place sandwiched biscuits on serving plates. Surround with berry compôte and add a spoonful of ice cream.
 

Read more on: bake  |  fruit
 

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