Florentine flourish; food & drink Tasty little sweetmeats can make a fabulous dessert.Byline: Paul Heathcote Paul Heathcote is a top chef, restaurateur and food consultant who spent twelve years under the guidance of Raymond Blanc at Le Manoir aux Quat' Saisons. He has also appeared on many UK food television shows, and currently runs several restaurants including Heathcotes, The HERE are some fabulous biscuits that are often served on the Continent as petit PETIT, sometimes corrupted into petty. A French word signifying little, small. It is frequently used, as petit larceny, petit jury, petit treason. PETIT, TREASON, English law. The killing of a master by his servant; a husband by his wife; a superior by a secular or religious man. fours. I like to make these much larger and serve them with ice-cream. Recently at the Olive Press, we have been pouring over a good measure of chilled limoncello - the combination of sour cherries, orange and nuts seem to work exceedingly well, otherwise just serve them on their own, they go fabulously well with a good cup of coffee. ALMOND, SOUR CHERRY & ORANGE FLORENTINES WITH VANILLA ICE-CREAM & LIMONCELLO Ingredients (makes 10 large biscuits) 2 large egg whites 25g sour dried cherries chopped roughly 250g flaked almonds 100g icing sugar Zest of 1 orange Method Pre heat oven at 150degC/Gas Mark 2 Lightly grease with oil 1 tray with a non stick mat 1. Mix all the ingredients together in a bowl and divide into 10 balls; it may be much easier to do this with the aid of a little water on your hands. Have a bowl of water at the side so you can occasionally dip your fingers in. Place on the greased non-stick tray. 2. Take a fork and dip in the water, flatten very thinly and about 7-8cm wide. 3. Bake for 12 minutes until golden brown. Allow to cool before removing with a palate knife. 4. Serve with vanilla ice-cream and well chilled limoncello. top tipple BULLER'S Fine Old Muscat Muscat, Maskat, or Masqat (all: mŭs`kăt, mŭs`kət), city (1993 pop. 533,774), capital of Oman, SE Arabia, on the Gulf of Oman. It is flanked by rugged mountains. is intensely aromatic on the nose with plenty of raisin raisin, in botany and cooking raisin, dried fruit of certain varieties of grapevines bearing grapes with a high content of sugar and solid flesh. Although the fruit is sometimes artificially dehydrated, it is usually sun-dried. and floral aromas, developing into toffee and caramel flavours on the palate. Priced pounds 10.99, from www.majestic.co.uk CAPTION(S): Almond, sour cherry and orange Florentines, with ice-cream |
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