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Cinnamon Shortbread with Passion Fruit Coulis

Cinnamon Shortbread with Passion Fruit Coulis

Ingredients
Preparation
10 mins Prep Time 40 mins Cook Time
10 mins Prep Time
40 mins Cook Time
  • Pre-heat the oven to 200°C, 400°F, Gas Mark 6.

  • Cream the butter and caster sugar together until pale and fluffy. Sift the flour and ½ tsp Cinnamon together and stir into the creamed mixture to form a dough. Chill before rolling out to ½ cm (¼ inch) thickness.

  • Using a heart shaped cutter, cut 2 hearts slightly smaller than the base of the dessert plate. Cut another 2 hearts slightly smaller than the first 2. Place on a lightly greased baking tray and bake for about 10 minutes. Cool slightly before removing from the tray.

  • Meanwhile, whisk the cream until firm, stir in the brandy, icing sugar and ¼ tsp Cinnamon. Place in a piping bag and pipe over the surface of the 2 larger heart biscuits. Top with the smaller biscuits.

  • To make the coulis, liquidize the mango flesh and orange juice. Scoop out the flesh from the passion fruit and stir into the mango. Pour onto the base of 2 dessert plates and place the biscuits on top. Serve with any remaining coulis.

  • Use this exotic heart shaped dessert to add the finishing touches to a special Valentine meal for your partner.

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