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Cinnamon Shortbread with Passion Fruit Coulis
Ingredients
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50 gram (2 ounce) butter, softened
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25 gram (1 ounce) caster sugar
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75 gram (3 ounce) plain flour
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¾ teaspoon Cinnamon Ground
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4 tablespoons double cream
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2 tablespoons brandy
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1 tablespoons icing sugar
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For the Coulis:
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1 ripe mango
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Juice of 1 orange
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2 passion fruit
Key Products
Instructions
- 1 Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
- 2 Cream the butter and caster sugar together until pale and fluffy. Sift the flour and ½ tsp Cinnamon together and stir into the creamed mixture to form a dough. Chill before rolling out to ½ cm (¼ inch) thickness.
- 3 Using a heart shaped cutter, cut 2 hearts slightly smaller than the base of the dessert plate. Cut another 2 hearts slightly smaller than the first 2. Place on a lightly greased baking tray and bake for about 10 minutes. Cool slightly before removing from the tray.
- 4 Meanwhile, whisk the cream until firm, stir in the brandy, icing sugar and ¼ tsp Cinnamon. Place in a piping bag and pipe over the surface of the 2 larger heart biscuits. Top with the smaller biscuits.
- 5 To make the coulis, liquidize the mango flesh and orange juice. Scoop out the flesh from the passion fruit and stir into the mango. Pour onto the base of 2 dessert plates and place the biscuits on top. Serve with any remaining coulis.
- 6 Use this exotic heart shaped dessert to add the finishing touches to a special Valentine meal for your partner.
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