Berry coulis
50g Strawberries
50g Raspberries
50g honey
10ml Orange juice
Boil the above for five minutes then blend in food processer
Chill in fridge
Basic cookie mixture
110g unsalted butter
90g caster sugar
Pinch salt
¼ tsp vanilla extract
1/8 tsp Lemon zest
95g flour
60g egg whites

Using a rubber spatula, mix together the butter, sugar, salt, vanilla extract, and lemon zest until smooth.
Gently fold in half of the flour. Slowly mix in the egg whites followed by the rest of the flour.
Continue mixing until everything has been thoroughly incorporated.
Place greaseproof paper on an oven tray; spread the cookie mixture thinly on the paper in a rectangle roughly 20x5 cm. Bake in preheated oven at 200o until golden brown (about eight minutes).
Remove from oven and allow to cool a little. While still warm, curl the biscuits to form a ring.
Berry mascarpone
250g fresh raspberries
400g Mascarpone
Pulp of 2 passion fruit
20g stem ginger, chopped fine
20g icing sugar
Bind the chopped ginger, passion fruit pulp and icing sugar together with the mascarpone.
Place the cookie ring in the centre of the serving plate.
Spoon the mascarpone mixture in the centre of the cookie ring; arrange the raspberries on top.
Drizzle the coulis around the centrepiece, dust with icing sugar, and garnish with chocolate swirls.
This fresh summer berry dessert with the sweet peppery flavour of stem ginger and the sharp tart taste of passion fruit makes a perfect end to a good meal. The recipe is from Mark Emmett, In-Flight Chef with Royal Jet, Abu Dhabi.

 

[Originally published in Abu Dhabi Week vol 2 issue 21]