Origin of dish:
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Type of cooking:
Preparation time: 35 minutes
Cooking time: 15 minutes
Ingredients (serves 6):
For the shortbread:
Method: Preheat oven to 350°F(180°C).
100g self-raising flour
1 egg yolk
30g powdered almonds
2 tablespoons brown sugar
1 pinch salt
1 teaspoon cumin seeds
For the cream:
300g fennel, on stalks
Juice of 1/2 lemon
Knead butter and flour together, then add brown sugar, almonds, egg yolk, salt and cumin seeds.
Mix until completely combined, then leave to chill in fridge for 10 minutes.
Roll out to a thickness of 2cm and cook for 15 minutes.
Once out of the oven, cut into 12 biscuits, using a cutter or upside-down glass. Leave to cool.
Dunk fennel into boiling water for 3 minutes, then refresh with iced water.
Boil 100ml water, with 100g sugar, add fennel and leave to cook for 5 minutes over a low heat. Chill.
Cook fennel in boiling water, strain, then reduce to a puree.
Add lemon juice, pastis and 100g sugar.
Whisk 125g butter together with 125g sugar, add egg, then cream.
Pour into a saucepan and cook for 3 minutes, stirring constantly.
Remove from heat, add fennel puree.
Beat together 125g butter, 25g sugar, then add cooled fennel cream once mixture begins to whiten.
Whsik well, put to one side.
Serve biscuits with fennel cream on top.