Cinnamon Shortbread with Passion Fruit Coulis

Cinnamon Shortbread with Passion Fruit Coulis

Cinnamon Shortbread with Passion Fruit Coulis

Prep Time
10 Minutes
Cook Time
40 Minutes
Ingredients
11
Cinnamon Shortbread with Passion Fruit Coulis
Ingredients
  • 50 gram (2 ounce) butter, softened

  • 25 gram (1 ounce) caster sugar

  • 75 gram (3 ounce) plain flour

  • ¾ teaspoon Cinnamon Ground

  • 4 tablespoons double cream

  • 2 tablespoons brandy

  • 1 tablespoons icing sugar

  • For the Coulis:

  • 1 ripe mango

  • Juice of 1 orange

  • 2 passion fruit

Key Products
Cinnamon Ground

Product Information

£ 1.69/unit,32g

Instructions

  • 1 Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 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.
  • 6 Use this exotic heart shaped dessert to add the finishing touches to a special Valentine meal for your partner.
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