notes
These are a little mountain biscuit that is almost like a little cake, first from the Italian Alps they spread over to France and Switzerland and are enjoyed with vanilla, lemon zest and different spiced seasonings in them. They are buttery and slightly crunchy on the outside. week one desser t
notes
This recipe was given to us by Anna Gooding( Chalet Manger, Meribel 2012-13). She serves it in hollowed out lemons, which you can try if you have good looking lemons.
Sit the ramekins in a bolw of warm water for a minute to help you turn it out onto the plate.
These are a little mountain biscuit that is almost like a little cake, first from the Italian Alps they spread over to France and Switzerland and are enjoyed with vanilla, lemon zest and different spiced seasonings in them. They are buttery and slightly crunchy on the outside. week one desser t
Lemon parfait with lemon sauce
Serves: 4-6 Cooked: on the hob
for the sauce: 1 lemon 1 egg 1 teaspoon corn flour 50ml water 50g caster sugar 150ml cream
1.
Preparation time: 15 minutes Cooking time: 5 minutes
To make the sauce: grate the zest of the lemon finely and squeeze the juice. Put this into a saucepan with the egg, sugar, flour and water. Using a hand whisk cook over a gentle heat for a few minutes until the sauce has thickened and it has come to the boil for a minute. Add the cream, stir well and allow to cool. This can be made ahead and stored in the fridge for up to a week. The sauce wants to be the thickness of double cream when served, so add a little water or milk if it needs thining.
To serve: turn the parfait out into the middle of a side plate, top with the lemon sauce and place a couple of polenta biscuits alongside. Serve any extra sauce in a jug for guests to help themselves to. dietary requirements: vegetarian: OK
vegan: NO, see alternatice recipes
dairy free: NO, see alternative recipes
nut free: OK
Polenta biscuits
Makes: 30 little biscuits Cooked: at oven temp 180C / 350F
200g butter, must be soft 100g sugar 100g fine dried polenta 100g plain flour
Preparation time: 10 minutes Cooking time: 10 minutes
½ teaspoon baking powder 2 eggs ½ teaspoon vanilla extract 1 large dessert spoon honey gluten free: NO, omit biscuits
1. Mix all ingredients together in a mixing bowl until you have a thick batter. 2. Spoon teaspoonfuls onto a baking sheet lined with baking parchment and bake for 5-7 minutes or until golden brown and a little darker brown at edges. 3. Cool on a wire rack. These biscuits can be stored in an airtight tin for up to 2 weeks.
To serve: dust with icing sugar and place alongside lemon parfait.