Raspberries, Honey Wafers and Passionfruit Curd
A Pinch of Salt by Paul Jobin (HarperCollins Publishers)
- 60g butter, softened
- 80g icing sugar, sifted
- 60ml liquid honey
- 80g plain flour, sieved
- 1 teaspoon ginger powder
- 70g egg whites (approximately 2 large egg whites)
- ½ cup macadamias, lightly pulsed in a food processor
- Passionfruit Curd
- ½ cup mascarpone cheese
- 4 punnets raspberries
Take a baking sheet, spray with oil, line with nonstick baking paper.
In a food processor, cream the butter with the icing sugar. Add in the honey then the flour mixed with the ginger powder. With the motor running, add in the egg whites in a slow, steady stream. Scoop out the batter into a bowl and refrigerate for 2 hours before using. The batter will last for 1 month when refrigerated.
Preheat the oven to 160°C.
Make a template for the wafers by taking a plastic ice-cream container lid and cutting out a 90mm circle with a sharp knife. The template is the central round hole. Place the template on a non-stick tray lined with baking paper, spread an even, thin layer of batter in the circle, lift up and repeat until the tray is full. Scatter over some macadamia nuts.
Bake in the oven until golden brown all over (about 8–10 minutes). Remove straightaway from the tray with the back of a fish slice and place on a flat surface to cool and become crisp.
Fold the mascarpone through the passionfruit curd.
In the centre of a plate, place one wafer and arrange some raspberries on it. Place a spoonful of passionfruit curd and top with another wafer, gently pressing down.
Repeat with raspberries and curd, top with another wafer and serve.
Suggested wines to complement this recipe
Green Point Chandon N.V.
Alexia Rose 2007