Sandwiched raspberry Sablés (biscuits) served with a light vanilla cream with a

This recipe has been developed with Isigny Sainte-Mère products

Progression:

Combine the sablé ingredients, roll the mixture out and cut to size before putting them in the oven at 160°C for 8-10 minutes. If you like, you can put 1cm holes in the sablés for the top halves of each sandwiched set, to help make the assembly a bit more stable. However, these holes willl need to be made before cooking and a sablé is a fragile biscuit. Mix the crème pâtissière and the whipped cream, adding the lime zest Fill a forcing bag with the mixture, which needs to be kept in a cool place. Melt the nougat and the cream in a casserole, taking care to crush the almonds into small pieces, before chilling.

On a solid sablé, lay down a rose of cream with the forcing bag, complete the sandwich with a pierced sablé , before locating eight raspberries in the holes. Although the holes will make the pierced sablés very fragile, the cream in the sandwich will help to keep the raspberries in place. Decorate the plate with a spoonful of coulis and nougat cream, before serving immediately. You could serve a lime or raspberry sorbet with this dessert. *coulis is a light sauce, based on sieved fruit purée **crème patissière or confectioner’s cream is a fairly stiff yellow sauce, like custard, which can be applied with a forcing bag.