Red berries and cream

Red berries and cream

By
From
The Beef Club
Serves
6
Prep
85 mins
Cooking time
20 mins
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
60g caster sugar
60g light brown sugar
60g butter
65g plain flour
60g orange juice
750ml olive oil
1/2 vanilla pod
500g strawberries
250g raspberries
150g blueberries
100g red currants
6 scoops marscapone ice cream
a little icing sugar

Method

  1. Mix together the caster sugar and light brown sugar in a bowl. Melt the butter and add to the sugars, then sift the flour on top, add the orange juice and mix well. Leave this mixture to rest in the fridge for 1 hour.
  2. Preheat the oven to 180°C. Put small spoonfuls of the mixture on a baking tray covered with greaseproof paper.
  3. Bake in the oven for 12–15 minutes; the tuiles should be nice and golden. Leave to cool for a few minutes and release them from the paper.
  4. Gently heat the olive oil (without boiling) in a small saucepan. Add the scraped seeds from the vanilla pod. Remove from the heat, cover and leave to infuse and cool.
  5. Wash, sort and de-stalk the fruit. Arrange the fruit in dishes with a scoop of ice cream and top with a tuile. Drizzle with vanilla oil. Sprinkle with a little icing sugar.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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