75 g (3 oz) blanched almonds, finely chopped
1 (size 2) egg white
100 g (4 oz) icing sugar
finely grated rind and juice of 1 large orange
284 ml (10 fl oz) carton whipping cream
350 g (12 oz) small strawberries, hulled
2.5 ml (1/2 tsp) arrowroot
15 ml (1 tbsp) brandy
caster sugar, to taste
1 (size 2) egg white
100 g (4 oz) icing sugar
finely grated rind and juice of 1 large orange
284 ml (10 fl oz) carton whipping cream
350 g (12 oz) small strawberries, hulled
2.5 ml (1/2 tsp) arrowroot
15 ml (1 tbsp) brandy
caster sugar, to taste
method
1. Blend the almonds, egg white, icing sugar and orange rind slowly until well mixed.
2. Line two baking sheets with non-stick paper and spoon out the mixture into six rounds. Spread them out slightly, spacing them well apart. Bake at 180°C (350°F) mark 4 for 20-25 minutes, or until crisp. Cool on a wire rack.
3. Lightly whip the cream and spread a ring-of it around the edges of each japonais. Arrange the hulled strawberries in the centre.
4. In a pan, blend the arrowroot with the orange juice and brandy, bring to the boil and cook until clear, stirring. Sweeten to taste and brush over the strawberries.
2. Line two baking sheets with non-stick paper and spoon out the mixture into six rounds. Spread them out slightly, spacing them well apart. Bake at 180°C (350°F) mark 4 for 20-25 minutes, or until crisp. Cool on a wire rack.
3. Lightly whip the cream and spread a ring-of it around the edges of each japonais. Arrange the hulled strawberries in the centre.
4. In a pan, blend the arrowroot with the orange juice and brandy, bring to the boil and cook until clear, stirring. Sweeten to taste and brush over the strawberries.
serving amount
serves 6
rate this recipe
9.5
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