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 .