Vincotto glazed berries with cat's tongues and cream
“Leave the stodgy Yule desserts for the cold countries - follow a different star and take a fresher, fruity approach.”
- 30g soft butter
- 50g icing sugar
- 1/2 tsp rosewater
- 1 egg white
- 50g plain flour, sifted
- Silver cachous, optional
- 220g caster sugar
- 3/4 cup water
- 2 tbsp vincotto
- 120g raspberries
- 500g strawberries, hulled and halved
- 300g blueberries
- 400ml cream
Bought almond bread can be substituted for cat's tongues (langues de chat).
Vincotto is available at specialist food stores.
There are lighter alternatives to rich Christmas puddings, still festive but fresher, with a delicate touch. Try the following recipes sprinkled with silver cachous or gold leaf for an opulent accent.
Method
For the cat's tongues
Preheat oven to 200C. Beat butter, sugar and rosewater with an electric mixer until light and fluffy. Gradually add egg white and mix well. Add flour and fold until just combined.
Spoon mixture into a piping bag fitted with a plain tube, 4-5mm in diameter. Pipe thin, 7cm strips about 2cm apart onto oven trays lined with baking paper. Sprinkle with silver cachous, if using, and bake for 6-8 minutes or until golden on the edges. Cool on wire racks. Makes about 25-30.
Combine sugar and 1/2 cup water in a small saucepan and stir over low heat until sugar is dissolved then bring to the boil and simmer without stirring until mixture is a pale caramel colour. Remove from heat and add remaining water and vincotto - take care, mixture may spit. Stir over very low heat until smooth. Cool.
Place berries in a large bowl and stir gently to combine without breaking skins.
To serve
Spoon berries evenly between eight serving dishes and drizzle with vincotto syrup. Accompany with thick cream and cat's tongues. Biscuits can be stored in an airtight container for up to a week.
Serves 8.
