Recipe - Fruit Tuile Baskets With Sabayon

FOR THE TUILE BASKETS

2 md Egg whites
100 g Caster sugar
15 g Plain flour
115 g Roasted chopped hazelnuts
4 teaspoon Hazelnut oil

FOR THE FILLING
450 g Mixed red fruit (eg
redcurrants, raspberries,
strawberries), stalks
removed hulled and cut or sliced up
if necessary

FOR THE SABAYON
2 md Egg yolks
40 g Caster sugar
4 tablespoon Sweet white wine
Icing sugar, to dust

1. Preheat the oven to 200C/400F/Gas 6. Cut eight 20cm squares of baking
paper and draw a 13cm circle in the centre of each. Divide between two
baking sheets.

2. To make the Tuiles, beat the egg whites in a small bowl with a fork
until frothy. Stir in the caster sugar, flour, hazelnuts and hazelnut oil.
Put one eighth of the mixture on each circle and spread evenly to the edges
of the circles. Bake for 58 minutes. Quickly lift off the baking paper and
shape into baskets using an orange as a mould. If the biscuits set too hard
before you've managed to shape them, return to the oven for a couple of
minutes until softened and repeat the process. When completely cool,
arrange the fruit in the baskets.

3. To make the sabayon, place the egg yolks, caster sugar, wine and 2
tablespoons water in a large heatproof bowl set over a pan of simmering
water. Whisk with an electric whisk for 78 minutes until the mixture is
thick and frothy. Dust the fruit baskets with icing sugar and serve with
the sabayon sauce.

NOTES : Preparation: 20 minutes Cooking: 1520 minutes Serves 8 Per
serving: 275 cals, 18g fat Not suitable for freezing
Recipe by: BBC Vegetarian Good Food, July 1997 Posted to MCRecipe Digest
V1 #645 by Kerry Erwin kerry@north.org on Jun 16, 1997