Description
Coconut shortbread base. Tender, juicy berry filling and creamy pudding. Gorgeous combination of flavors and aromas.
Ingredients
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Flour
210 g
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Brown sugar
100 g
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Butter
90 g
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Coconut shavings
80 g
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Chicken egg
1 piece
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Raspberry
150 g
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BlackBerry
150 g
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Blueberries
150 g
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Cream
200 ml
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White chocolate
100 g
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Water
100 ml
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Agar-agar
3 tsp
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Cream
220 ml
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White chocolate
50 g
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Flour
2 tsp
Cooking
Coconut you need to pre-grind in a coffee grinder. Mix all the dry ingredients for the base.
Add butter and grind. Then add the egg and mix until a homogeneous, soft, dont stick to hands dough. Wrap in cellophane and take to the fridge for 30 minutes.
Preheat the oven to 180 degrees. Baking, I'm a 26 cm, oil then sprinkle with breadcrumbs. Distribute the dough definitely with sides. the bottom pinned with a fork. Put to bake for 30 minutes.
While there's a base cools, prepare a filling. Berries puree them in a blender, then strain through a sieve. Got about 400-450 ml. Put it on the stove bring to a boil but do not boil.
Dilute agar - agar in water heated to complete dissolution. Pour in the berry mixture. Then pour in the cream, stir.
Added to a warm mixture of milk chocolate, stir until it has dissolved.
Fill the base of our berry filling put into the fridge. To curing for 1 hour approximately.
For pudding, pour the cream into a saucepan. And then I did everything on the stove, but you can in a water bath. Cream heated to about 50 degrees. Add the chocolate. When it melts add the flour. While stirring, continue to heat until starts to thicken. Remove from heat allow to cool.
In the cooled stuffing distribute butter pudding, decorate as desired. served with tea and enjoy.
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