Name: Cream biscuits with berry compôte and crème fraîche ice cream
Yield: 10 servings
Cuisine: Bake
Ingredients: 250.00 g flour cake; 15.00 ml Baking powder; 30.00 ml sugar; 200.00 ml cream; sugar for sprinking; crème fraîche; 375.00 ml orange juice; 200.00 ml sugar; 2.00 cinnamon stick; nutmeg freshly grated; 500.00 g berries; 30.00 ml cornflour; 4.00 eggs extra-large, yolks only; 60.00 ml golden syrup; 45.00 ml Buttermilk or drinking yoghurt; 500.00 ml crème fraîche

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Ingredients (16)

BISCUITS

250.00 g	flour — cake
15.00 ml	Baking powder
30.00 ml	sugar
200.00 ml	cream
	sugar — for sprinking
	crème fraîche

COMPOTE

375.00 ml	orange juice
200.00 ml	sugar
2.00	cinnamon — stick
	nutmeg — freshly grated
500.00 g	berries
30.00 ml	cornflour

ICE CREAM

4.00	eggs — extra-large, yolks only
60.00 ml	golden syrup
45.00 ml	Buttermilk — or drinking yoghurt
500.00 ml	crème fraîche

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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.