Strawberries Almandine

Ingredients

You will need 24 petits fours cases

  • For 24 Strawberries
  • 140g (5 oz, generous 3/4 cup) peeled almonds
  • 185g (6 1/2 oz, 3/4 cup) caster sugar
  • 45g (1 1/2 oz, 1/2 cup) angelica
  • 1-2 egg whites
  • 12 strawberries


Strawberries Almandine

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Method:

Blanch and peel the almonds.  Grind them in a liquidiser with the sugar.  Cut some of the angelica into little sticks to resemble strawberry stalks and put aside until later.  Chop the remaining angelica finely and mis it with the almonds and sugar.  Moisten the mixture with enough egg white to make a paste.

Wash, dry and hull the strawberries.  Sprinkle a board with caster sugar. Take a ball of paste for each strawberry and flatten on the board into a round about 5cm (2in) across and 3mm (1/8 in) thick.  Place a strawberry in the middle of each and mould the paste around.  Cut in half, place the reserved angelica sticks in at one end to resemble stalks and serve in petits fours cases.  Serve within 4 hours.

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