Ingredients For 8 servings For the mousse: Two plain unsweetened yogurts (at room temperature). 320g strawberries. 120g sugar. Two tablespoons lemon juice. 6 sheets unflavored gelatin. 1 tablespoon water. 8 additional strawberries for garnish. For the strawberry soup: 450g strawberries. 150g sugar. 60g water. 3 sheets unflavored gelatin. You'll also need: Small bowls or ramekins. Parchment paper. Preparation To make the soup: Start by soaking the 3 gelatin sheets in cold water. In a separate pot, combine the 60g water and 150g sugar over the heat. Once the sugar dissolves completely, add the 450g strawberries, cleaned and chopped. Let it boil for just 1 minute, then take it off the heat. Squeeze out the soaked gelatin and stir it into the hot strawberry mixture until fully dissolved, then blend everything smooth. Strain the mixture through a fine sieve to catch those little strawberry seeds, then pour it into a bowl, cover with plastic wrap, and refrigerate. It's actually best...
Ingredients
Makes about 30 cookies
- 130g raw, unsalted pistachios.
- 1 whole egg.
- 200g melted butter.
- 100g sugar.
- 300g sifted cake flour.
Preparation
Beat the butter together with the sugar and whole egg until well combined.
Add the pistachios, finely ground...
Shape the dough into a ball, cover it with plastic wrap, and let it rest somewhere cool but not in the fridge just yet...
Roll out the dough with a rolling pin to about 1/2 cm thick. Here's a little trick: roll it between two sheets of parchment paper so it won't stick to your pin.
Pop it in the fridge for 30 minutes. Cold dough is much easier to handle and cuts cleanly.
Pop it in the fridge for 30 minutes. Cold dough is much easier to handle and cuts cleanly.
Use a cookie cutter to cut out your shapes, then press a stamp gently on top of each one if you'd like. Arrange them on a baking sheet lined with parchment...
Refrigerate them overnight. This step really helps set the shape and flavor.
Preheat your oven to 180°C with heat from both top and bottom.
Bake for 8 to 10 minutes, just until the edges start to turn golden.
Let them cool completely on a wire rack, then store them in a metal tin to keep them crisp...
I hope you enjoy these as much as we do!