Recipes
Date posted: 31/07/2023
Ingredients
| For the Philly and passionfruit cream | |
| Double cream | 180g |
| Icing sugar | 50g |
| Philadelphia Original | 180g |
| Passionfruit puree | 75g |
| For the shortbread | |
| Everyday Favourites unsalted butter, chilled | 250g |
| Everyday Favourites plain flour | 350g |
| Caster sugar | 100g |
| Vanilla paste | ½ tsp |
| For the raspberry sorbet – makes 30 portions | |
| Caster sugar | 600g |
| Water | 600g |
| Glucose | 100g |
| Raspberry puree | 1 litre |
| For the decoration | |
| Punnet of fresh raspberries |
Method
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- Lightly whip cream and icing sugar together. When you have soft peaks, fold in Philadelphia and passionfruit puree and work until desired consistency. Leave in a container for service.
- Cube the chilled butter and (paddle) mix with the flour, sugar and vanilla paste until it forms a dough. Don’t overmix - finish by hand and then rest it in the fridge for up to an hour.
- Roll out to 5mm and then cut out with an 8cm mould.
- Bake at 170⁰C for 7-9 minutes on silicone matts, rotating the trays halfway through. Leave to cool on wire rack and then store in an airtight container.
- To make the raspberry sorbet, put the sugar, water and glucose in a pan and bring to the boil. Add the puree and chill in the fridge. When cool churn and leave to freeze until a smooth whipped cream stage.
- Place a small amount of the Philly mix on a plate to stop the tower moving. Place a shortbread disc on top. Carefully place raspberries around the short bread then fill with the Philly mixture. Then place another disc on top and repeat.
- Dust the top shortbread with icing sugar and place on top. Just before it goes out place the sorbet on top.