Sat, 12 August 2017
Chef is Tara Walker, author of ‘Good Food No Stress’
Ingredients:
125g Flour
85g Butter, cold & cut into squares
30g Icing Sugar
Salt
30g Hazelnuts
150g Mascarpone Cheese
100mls Cream, whipped
1 punnet of Strawberries, sliced and stalks removed
Vanilla Extract
50g Caster Sugar
50ml Balsamic Vinegar
200ml Freshly Squeezed Orange Juice
1 bunch of Basil
Method:
1. Preheat the oven to 180˚C
2. Start by making the sables. Sieve the flour into a bowl and add the icing sugar & salt.
3. Rub the butter into the mixture with your finger tips until it resembles breadcrumbs
4. Knead the dough on a floured surface for a couple of minutes and leave to rest for 10 mins.
5. Roll out the dough, it should not be sticky so you will not need to flour the surface.
6. Cut out the biscuit shape you want, preferably finger shaped, as they can be use to scoop up the mascarpone later.
7. Push hazelnut pieces into the dough and bake for 8-12 mins
8. To make the sauce, place the orange juice in a pot with the most of the caster sugar (keeping a tblsp back) and a few basil stalks. Warm VERY gently to allow the flavours to infuse. Leave to cool.
9. In a separate pot, reduce the balsamic vinegar until it becomes a syrup.
10. Place the strawberries in a bowl and add a tblsp of the sugar, a pinch of salt and the balsamic vinegar reduction. Allow to macerate for at least 10 mins if not more.
11. To make the basil paste for the mascarpone "sauce", place a little olive oil in a pot and add the basil leaves and a small pinch of salt. Warm gently and break down with the back of a spoon, stirring until you have a rough paste.
12. Place the mascarpone in a bowl and whisk a little to loosen. Add the basil paste and the vanilla extract
13. Fold in the whipped cream.
To serve & decorate:
1. Strain the orange juice mixture into a jug or bowl.
2. Place two biscottis on each plate, top with the strawberries and a dollop of the mascarpone mix.
3. Drizzle the orange sauce over and spoon a little of the balsamic & strawberry juice around the edge of the plate.
