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    Raspberry and Hazelnut Galettes with Raspberry Coulis

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    Raspberry and Hazelnut Galettes with Raspberry Coulis

    These impressive individual layered desserts are actually very simple to make and taste as delicious as they look. For a special occasion, add a little Southbrook Farms Framboise to the coulis - it can be found among the fortified wine - and use a shaped cutter for the biscuits. The galettes can be prepared up to 2 hours before serving.

    • Preparation time: 35 minutes
    • Cooking time: 15 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 6 - 8


    • 55g golden caster sugar
    • 85g ground hazelnuts
    • 115g plain flour, sifted
    • 85g unsalted butter, chilled and cut into small pieces
    • 1 medium egg yolk, beaten
    • 500g raspberries
    • 4 tbsp icing sugar, sifted
    • 1 x 284ml pot whipping cream


    1. Mix the sugar, hazelnuts and flour together in a food processor.
    2. Add the butter and process until the mixture resembles fine breadcrumbs.Add the egg yolk and blend until the mixture forms a ball.
    3. Roll out to about 3mm thickness on a lightly floured surface. Cut out 16 rounds using a 6cm cutter. Place on non-stick baking trays in a pre-heated oven 180C, gas mark 4, for 12-15 minutes until lightly coloured. Cool slightly before transferring to a cooling rack.
    4. To make the coulis, purée half the raspberries and sieve to remove the pips.
    5. Stir in 3tbsp of the icing sugar. Whip the cream and fold in the remaining icing sugar.
    6. Sandwich two shortbread rounds with cream and the remaining whole raspberries.
    7. Top with more cream and raspberries. Repeat to make 8 galettes. Serve dusted with icing sugar, decorated with mint sprigs and accompanied by the coulis.

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