Boysenberry And Hazelnut Galettes With Boysenberry Coulis Recipe

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   ["Mix the sugar, hazelnuts and flour together in a food processor.", "Add in the butter and process till the mix resembles fine breadcrumbs.Add in the egg yolk and blend till the mix forms a ball.", "Roll out to about 3mm (1/2"") thickness on a lightly floured surface.", "Cut out 16 rounds using a 6cm (2 1/2"") cutter.", "Place on non-stick baking trays in a pre-heated oven 180C, 350F, gas mark 4, for 12-15 min till lightly coloured.", "Cold slightly before transferring to a cooling rack.", "To make the coulis, puree half the Boysenberries and sieve to remove the pips.", "Stir in 45ml (3tbsp) of the icing sugar.", "Whip the cream and mix in the remaining icing sugar.", "Sandwich two shortbread rounds with cream and the remaining whole Boysenberries.", "Top with more cream and Boysenberries.", "Repeat to make 8 galettes.", "Serve dusted with icing sugar, decorated with mint sprigs and accompanied by the coulis.", "NOTES : These impressive individual layered desserts are actually very simple to make and taste as delicious as they look.", "For a special occasion, add in a little Southbrook Farms Framboise to the coulis - it can be found among the fortified wine - and use a shaped cutter for the biscuits.", "The galettes can be prepared up to 2 hrs before serving."]

* Per serving · 4 servings · Values may vary.