White Chocolate and Raspberry Sable Towers
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| picture by Shruti Jagdeesh and for ITP Publishing |
I woke up quite thoughtful this morning, and realized how much was going on around me, so all of a sudden I was incredibly thankful for everything.. Hamdellah.. It's a beautiful day in Dubai, my family is coming soon, I'm a proud new auntie once again, my little soulmate just got engaged, I'm lucky to have the most incredible friends and loved ones, I adore the people I work with (need to mention the recent addition to the Kitsch familia - Mel, love having you with us!), we are moving houses in two weeks and the kitchen is being installed next Tuesday!! And finally, the members of D's Kitchen are constantly increasing, so thank you to everyone who is following, it really means a lot♥
And a beautiful day calls for beautiful food.. And so it's time for this delectable dessert :)
(As featured in Harper's Bazaar Arabia March's 2011 Issue)
Easy. Prep and Cook Time: 1h30 minutes
Serves 2 – 3
Makes about 22 sable cookies:
- 1 ½ cup flour
- 1 egg yolk
- ¾ cup icing sugar
- 1 tbsp lemon zest
- ½ cup butter
- 1 tsp salt
- ¼ cup ground almonds
- 1 cup raspberries
- 2 tbsp icing sugar
- 1 tsp lemon juice
- ~6 scoops white chocolate ice cream
In a food processor, blend the flour, yolk, icing sugar, zest, butter, salt and almonds. Roll the dough on a well floured surface, and cut out the sables with a cookie cutter. Place them on parchment paper and refrigerate for at least 1 hour. Bake the sables in a preheated 180C oven for about 12 minutes, until nice and golden. Let them cool before assembling your dessert.
In a small saucepan add the raspberries, icing sugar and lemon juice. Cook for 5 – 10 minutes and let it cool. Assemble your tower starting with the sable, a scoop of ice cream, a dollop of the raspberry coulis, another sable and so on. Divine!
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