It has been some time. I have been quite poorly this year and right now I am still trying to stave off another cold. And hoping it won't turn into a sinus infection, though I have a prescription for antibiotics in my bag.
I baked these raspberry almond crumble galettes with raspberry fool on the 3rd of March, and I cannot tell a lie, I accidentally deleted a folder from my camera so I had to do the pastry and crumble again this afternoon.
The recipe is from the Australian Gourmet Traveller magazine, and I can highly recommend it. It looks posh and luxe and complicated, but it's actually really easy to make. You can make the pastry part up to a week early and then just crisp the pastry in the oven before serving if it is a little limp.
I had no proper basil or mint, so I cheated twice: I used the tiny tiny basil leaves at the top of one sad stalk, and I cut little leaves from parsley, just for the photos!! I used half cream, half creme fraiche and whipped them together for the raspberry fool. You could also use mascarpone, or just all cream. There were no pink peppercorns to be found in all of the city and so I just ignored that part of the recipe. You could use any berry in the fool, whatever is in season.
For the first galettes I used Careme butter puff pastry, and for the second Pampas butter puff. MrsDrWho said she really couldn't discern any difference in taste. I could see that the Careme pastry had a much higher puff, and more layers. It is twice as expensive, but for a special occasion, I would use the Careme.
Raspberry Almond Crumble Galette serves 6
- 375g butter puff pastry
- 1/2 egg lightly beaten
- 40g plain flour
- 40g caster sugar
- 30g butter
- pinch of salt
- 40g flaked almonds
- icing sugar for dusting
- basil leaves
- extra whole raspberries
For the peppercorn topping
- 1/2 tspn crushed pink peppercorns
- 20g caster sugar
- pinch of salt
For the raspberry fool:
- 125g raspberries
- juice 1/2 lemon
- 40g pure icing sugar: 2 lots of 20g
- 400g creme fraiche
- seeds from 1 vanilla pod, or 1 tspn vanilla extract
Preheat the oven to 200*C and line a baking tray with baking paper.
Cut six 10cm rounds from pastry and place on the tray, dock with a fork and brush with egg. I am using the Pampas pastry in this photo, the Careme is rectangular.
To make the crumble, put the flour, caster sugar and salt into a small bowl and rub in the butter to form coarse crumbs. Stir in the almonds and divide equally between the pastry rounds.
Bake for 15-18 minutes, turning the tray half way through, until golden brown and risen. Cool on a wire rack and dust with the extra icing sugar.
Begin the fool by crushing the raspberries in a bowl with the lemon juice and HALF the icing sugar. Set aside.
Whisk the creme fraiche, vanilla and remaining icing sugar to soft peaks and then ripple in the raspberry mixture.
Mix the peppercorns, salt and caster sugar in a bowl.
To serve, top a galette with raspberry fool, scatter with extra raspberries and pink peppercorn mixture and add a basil leaf or two.
(The Careme pastry, on the left, has risen higher then the Pampas pastry, on the right)