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Lemon cream sablé, fresh raspberries – by Charles Halle

11 September 2006

Ingredients (serves four)

For the sablé 200g butter
100g icing sugar
2 egg yolks
250g flour
Pinch of salt
Vanilla essence

For the lemon cream 250ml milk
½ vanilla pod
1 egg
40g caster sugar
40g flour
15g corn flour
Zest and juice of 1 lemon
125ml double cream
1 punnet fresh raspberries
100ml fresh raspberry coulis

MethodCream together the softened butter, icing sugar and egg yolks. Work into the flour, salt and vanilla essence, taking care not to overwork, to form a smooth dough. Roll out between two sheets of film and cut out 12 discs. Bake for 12 minutes at 180ºC.

Bring the milk and vanilla pod to the boil. Cream the egg and sugar then add the sifted flour and corn flour. Thin out the batter with zest and lemon juice. Pour on hot milk, beat well and return to heat in a clean pan. Cook out the starch, transfer to a clean bowl, sprinkle the top with a little caster sugar and cool quickly.

Whisk up double cream and combine with the lemon cream. Optionally, to increase the lemon flavour, add a little Boyajian pure lemon oil.

To serve, layer the discs, lemon cream and raspberries and finish with raspberry coulis.

Charles Hallé

Photo © Rob Whitrow

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