2020-08-13 / test@t

Sand rye heifer with wild berries

Rye flour produces amazingly delicious pies with sweet fillings, such as charlotte or wild berry pie. We prepared a rye shortbread "basket" - a heifer with wild berry syrup with a meringue base - it turned out to be an exquisite dessert, which is also healthy.

Ingredients

100 g egg white
200 g of sugar
30 ml water
100 g fresh or frozen raspberries
100 g fresh or frozen blueberries
100 g fresh or frozen cloudberries
100 g fresh or frozen black currant
50 g of sugar
200 g dried fruit
100 g rye flour
100 g wheat flour
50 ml water
100 g butter
15 g of sugar
a pinch of salt

STEP-BY-STEP COOKING RECIPE

Step 1

For the dough, combine flour, sugar and salt. Add water and stir well. Remove the oil from the freezer and grate it into the flour mixture. Stir quickly until smooth and refrigerate for 1 hour.

Step 2

Divide the dough into 30 g portions. Roll each portion into a 3 ml layer and place in half-sphere silicone molds. Bake in an oven preheated to 180C for 10 minutes. Then remove from the oven, let cool and put in the refrigerator.

Step 3

For the filling, mix the berries with sugar, place in a saucepan and cook over low heat for 15 minutes.

Step 4

For the meringue, beat the protein with 100 g of sugar into a strong, stable foam. Mix the remaining sugar with water and boil the syrup.

Step 5

Continuing to beat the whites at low mixer speeds, pour the syrup in a thin stream into the protein foam. Then immediately increase the whisking speed and mix the ingredients into a smooth fluffy mass.

Step 6

Assemble the dessert: place 1 tbsp on a serving plate. meringue and spread with a silicone spatula in the form of a strip. Place the chopped dried fruits on the meringue. Place a hemisphere of dough filled with berries on the edge of the meringue. Place the second hemisphere near, as if the cover had been removed.

Preparation time

Cooking time

Servings

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