Cobnut Gantois RecipeOrigin: French Period: Traditional |
Ingredients
100g shelled cobnuts 
Cobnut Gantois Preparation:Method:Place the cobnuts on a baking sheet and place in an oven pre-hated to 180°C. Cook until browned but not blackened then take out of the oven and set aside to cool. Coarsely chop a quarter of the cobnuts and grind the remainder to a powder in a coffee grinder. Add the flour and 50g sugar to the ground nuts and rub-in the butter until the mixture comes to resemble fine breadcrumbs. Knead the dough lightly then chill in the fridge for half an hour. Divide the dough into four pieces, place on a floured surface and roll out into circles about 3mm thick. Gently lift onto a lightly-greased baking tray with a spatula, place in the oven and bake for about 15 minutes or until golden brown. Transfer to a wire rack and allow to cool completely. Put the 75g caster sugar and 3 dessert spoons of water in a small pan. Heat gently until the sugar dissolves then increase the heat, bring the mixture to a boil and cook until caramelized. Pour just enough of this caramel over one biscuit bases to cover, spreading evenly with a palette knife. Sprinkle the reserved nuts around the outside of the caramel and arrange 1/4 of the raspberries in the centre. Drizzle the remaining caramel over the fruit. Arrange the remaining raspberries over the other biscuit bases then whip the cream and spread over the fruit then. Assemble the dish by placing the biscuits on top of one another, finishing with the caramel-topped biscuit on top. |
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