Tea and Toast

For a show-stopping dessert, try Sean Wilkinson's buttery melt-in-the-mouth shortbread with raspberry jelly and chocolate shards
Tea and Toast
  • Rating:
  • Effort: hard

Ingredients

For the shortbread

  • 115 g butter, softened
  • 55 g caster sugar
  • 115 g plain flour
  • 55 g rice flour

For the raspberry jelly

  • 1.3 g agar agar
  • 0.5 g citric acid
  • 125 ml raspberry purée

For the chocolate glass

  • 4 tbsp isomalt, (natural sugar substitute)
  • 1 tbsp cocoa powder
  • vegetable oil, for greasing

For the sugar soda

  • 2 tsp icing sugar
  • 2 tsp bicarbonate of soda
  • 2 tsp citric acid
  • freeze-dried raspberry powder

To serve

  • puree of brown toast and marmalade, (see cook's note)
  • earl grey ice cream, (see cook's note)
  • raspberry purée

Tips and Suggestions

get Sean Wilkinson's recipes for brown toast and marmalade purée and earl grey ice cream

Method

1. For the shortbread: preheat the oven to 170C/gas 3. Beat the butter and sugar together until smooth and creamy. Sift both flours together and gently fold into the butter cream to make the dough - be careful not to overwork the dough. Leave to rest, then roll out and cut into shapes as required. Transfer to a baking sheet and bake in the oven for 35-40 minutes. Remove and leave to cool.

2. For the raspberry jelly: combine the agar agar, citric acid and purée in a pan and cook over a low heat until its temperature on a jam thermometer reads at least 84C. Pour into a container and leave to set.

3. For the chocolate glass: mix together the isomalt and cocoa powder in a pan and bring to the boil. Spoon the mixture onto greased slip mats and pull the mixture into the shapes required.

4. For the sugar soda: combine all the ingredients together in a bowl.

5. To serve, put a swirl of brown toast and marmalade purée on a plate. Put a square of jelly next to it and rest a shard of chocolate glass at an angle. Prop up a shortbread biscuit against the jelly cube. Add a hollow globe of earl grey ice cream, a few dots of raspberry purée and a sprinkling of the sugar soda.

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