Shortbread with orange cream and raspberry sauce

Last week I baked shortbread that I think disappeared in under 48hours not a PB but pretty good nonetheless.  During that time I managed to incorporate the shortbread into two different types of pudding one using figs and the other mixed berries (predominately raspberries).  I thought I would share this second recipe with you as it offers a splash of colour on the plate, is very easy to make and tastes fresh and zingy.

Everyone raves about how well raspberry and lemon go together and they are right, but I personally think sometimes orange and raspberry are even better – particularly the zest.  This pudding takes no time at all to whip up and you can make it using fresh or frozen fruit.  I used a combination of the two as the autumn raspberries are starting to come through but I only had enough for decoration.  Raspberries break down beautifully when heated which means you can make a sauce really quickly.  I rarely sieve my sauces as I like the textures, however if you are not ‘a pip person’ then I would recommend passing it through a sieve to get a smooth coulis.

I don’t think there is much else to say about this pudding other than give it a try.

 

Shortbread with orange cream and raspberry sauce

Ingredients: (makes 3 servings)

  • 6 pieces of shortbread (see shortbread recipe)
  • 4-5 heaped tbsp crème fraiche (or cream that has been whipped)
  • zest of ½ an orange
  • handful of mixed berries or raspberries (frozen or fresh, if you are using fresh keep a few back for decoration)
  • 1 tbsp caster sugar
  • 1 heaped tbsp icing sugar and a little for dusting with at the end

Steps:

1.  Place the raspberries in a saucepan with the caster sugar, place on a low heat and leave to break down (will take around 5 mins), taste and add more sugar if needed.

2.  Mix together the crème fraiche, icing sugar and zest.

3.  Place a piece of shortbread on each of the plates/bowls you are serving on, spoon on some of the crème fraiche mixture, pour over some of the berry sauce and top with another piece of shortbread.

 

4.  Finally decorate with a few fresh berries if you have them and dust with icing sugar, before serving.

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