Absolut strawberries with almond tuiles

Jordgubbar ABSOLUT med mandelflarn

Absolut strawberries with almond tuiles

Absolut vodka, which is produced from winter wheat grown in Skåne and distilled at Åhus in southern Sweden, has become Sweden’s most famous spirit. The brand was developed by Lars Olsson Smith in 1879. He pioneered a new distillation technique to a purer vodka, which he then sold as Absolut rent brännvin (Absolutely pure vodka).

It wasn’t until 1979 that Absolut was exported. The Absolut company decided to market it in plain medicine-like bottles with no label, but with the name written in blue as it was judged to create an image of being pure and calming. The result was incredibly successful; it is now the third largest spirit brand in the world and is exported to well over 100 countries.

Pair the vodka syrup with strawberries, a good berry sorbet and almond tuiles and you have a really stylish dessert. Chris Brookes

Summary

Tips

• Make simple shaped tuiles initially, as wavy tuiles require a little practice.
• Try the Absolut strawberries with some homemade strawberry ice cream, even if it doesn't look quite as stylish.
• The tuiles keep very well and can be made several days in advance if you want.
• If you’ve not got a piping bag, spread the mixture out using a couple of knives to the size of a small finger.

Ingredients

Almond tuiles

85 g (¾ stick) butter, cut into small cubes
85 g (6 tbsp) caster (superfine) sugar
1   egg
75 g (½ cup) ground almonds (almond meal)
85 g (7 tbsp) cornflour (cornstarch)

Absolut strawberries

2 tbsp   Absolut vodka
50 g (¼ cup) caster (superfine) sugar
300 g (1 pint) fresh strawberries

Almond tuiles

85 g (¾ stick) butter, cut into small cubes
85 g (6 tbsp) caster (superfine) sugar
1   egg
75 g (½ cup) ground almonds (almond meal)
85 g (7 tbsp) cornflour (cornstarch)

Garnish

4 scoops   berry sorbet
    mint leaves

Method

1. Pre-heat the oven to 180°C (350°F, gas 4, fan 160°C).

2. Cream the butter and sugar. Add the egg. Fold in the ground almonds (almond meal) and cornflour (cornstarch).

3. Line two baking trays (pans) with baking parchment. Place the mixture in a piping bag and pipe it out to the size of a small finger, allowing 5 cm (2”) gaps for tuiles to spread whilst being cooked. (Pipe in straight lines for oval shaped biscuits, wiggles for wavy biscuits.)

4. Bake for 10 to 15 minutes until they are a light golden brown at the edges. Whilst they are still hot, remove the tuiles from the tray (pan) on to a cooling rack with a spatula and leave to cool.

5. Make the Absolute syrup by pouring the vodka into a saucepan and add the sugar. Heat until the sugar is melted. Remove from the heat and allow to cool.

6. Cut the strawberries into quarters and pour over the cooled vodka syrup over them.  Leave to marinate for at least 30 minutes.

7. Place the strawberries in cocktail glasses and divide the Absolut syrup evenly between them. Place a scoop of berry sorbet on top and garnish with almond tuile and mint.

Downloads

  printer version.pdf

  phone & tablet version.pdf

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