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Jellied rooibos tea and fruit dessert

Difficulty: Medium

4

Servings

25

Preparation (min)

40

Total (min)

Ingredients

JELLIED ROOIBOS TEA AND FRUIT DESSERT

  • 2 cups (500 ml) water, divided
  • 1 envelope (1/4 oz or 7 g) unflavoured powdered gelatine
  • 2 tsp (10 ml) rooibos loose-leaf tea
  • 2 tbsp (30 ml) maple syrup
  • 1/2 tsp (2.5 ml) grated fresh ginger
  • Peeled segments from 1-2 oranges or mandarins
  • 1 cup (250 ml) green grapes
  • 1 cup (250 ml) raspberries

KAMUT-FLOUR SHORTBREAD COOKIES

  • 2 1/4 cups (375 ml) kamut flour
  • 1 tsp (5 ml) baking powder
  • 2-3 pinches sea salt
  • 3/4 cup (180 ml) unsalted cold butter, cubed
  • 3/4 cup (180 ml) organic cane sugar
  • 1 egg
  • 1-2 tsp (5-10 ml) pure vanilla extract
  • 1/4 cup (60 ml) crushed pecans

Preparation

JELLIED ROOIBOS TEA AND FRUIT

  1. Bring water to a boil.
  2. In a medium bowl, dissolve gelatine in half of boiling water.
  3. Add rooibos, maple syrup and ginger to mixture and gradually stir in remaining boiling water. Steep 15 minutes.
  4. Mix fruit and divide evenly into four glass cups or into one large glass dish.
  5. Strain steeped tea through a sieve over fruit.
  6. Refrigerate 2-3 hours or until gelatine sets.
  7. Serve with kamut-flour shortbread cookies.

KAMUT-FLOUR SHORTBREAD COOKIES

Servings: 2 dozen

  1. Preheat oven to 350ºF (175ºC).
  2. In a food processor, combine flour, baking powder and salt.
  3. Add butter cubes. Pulsing on/off, process until coarse crumbs form.
  4. Add sugar, egg and vanilla, and pulsing on/off, process dough, finishing off by hand if necessary.
  5. On a clean working surface lined with plastic wrap, roll out dough to form a 2 in. (5 cm)–diameter roll. Refrigerate 20 minutes to firm up the dough.
  6. Cut dough into 1/4 in. (1 cm)–thick slices, and then press each slice into crushed pecans on one side of cookie to garnish.
  7. Transfer cookies onto a parchment-lined baking sheet and cook 15-20 minutes, until cookies are golden.
 
Photo: Tango [Vitalité Québec] MAY 2012

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