Petit Four Selection
Photo: flickr user Ewan-M
Ingredients
FOR THE CHOCOLATE AND NUT DIPPED FRUITS***
6 whl brazil nuts
6 Majoul dates
6 No-soak apricots
75 grams Plain flour
45 grams Butter, softened
45 grams Sugar
A few drops of vanilla extract
150 ml Double cream
1 tablespoon Cointreau or Grand Marnier
1 tablespoon Icing sugar
1 Lemon
100 grams Soft cream cheese
25 grams Icing sugar
6 Strawberries
150 grams Raspberries
Preparation
1
Preheat oven to 200c/400f/Gas 6.
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5 Place the brandy snaps well apart on a baking sheet and cook for 1-2 minutes until flattened.
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7 Remove the pastry cases from the oven and carefully place on a cooling rack. Brush with chocolate.
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11 Spoon the lemon cheese into each chocolate-lined pastry case and decorate with raspberries and strawberries.
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Tools
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Yield:
6.0 servings
Added:
Thursday, December 17, 2009 - 10:07pm