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Saturday, November 14, 2009

a rush in red......

Unexpected guests! Fortunately I had a lovely French tart in the fridge and a packet of raspberries in the freezer so I simply cut circles in the tart with a round pastry cutter for each person. I then made quite a thick raspberry coulis. The trick with making a coulis is to use frozen raspberries but do not thaw them. Add a couple of tablespoons of icing sugar - add a little more or less depending on the thickness you require. For the above dessert the coulis must not be too thin. Heat the sugar and berries until the sugar melts then sieve it and pour it into a squeezy bottle for easy application. Queens make a black writing gel available from baking sections in supermarkets. Make a design of your choice with the gel and carefully add the coulis letting the nozzle of the squeezy bottle be your guide. The gel prevents the coulis running out. Place a piece of tart on the side. An almost instant dessert and the day, saved!

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