*  Exported from  MasterCook  *
                      Fruit Tuile Baskets with Sabayon
 Recipe By     : BBC Vegetarian Good Food, July 1997
 Serving Size  : 8    Preparation Time :0:40
 Categories    : Desserts                         Fruit
                 Individual                       New
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         --- FOR THE TUILE BASKETS ---
    2      med           egg whites
  100      g             caster sugar
   15      g             plain flour
  115      g             roasted chopped hazelnuts
    4      tsp           hazelnut oil
                         --- FOR THE FILLING ---
  450      g             mixed red fruit (eg redcurrants,
                         raspberries, strawberries), stalks removed
                         hulled and sliced if necessary
                         --- FOR THE SABAYON ---
    2      med           egg yolks
   40      g             caster sugar
    4      tbsp          sweet white wine
                         icing sugar -- to dust
 1. Preheat the oven to 200C/400F/Gas 6. Cut eight 20cm squares of baking
 paper and draw a 13cm circle in the centre of each. Divide between two
 baking sheets.
 2. To make the Tuiles, beat the egg whites in a small bowl with a fork
 until frothy. Stir in the caster sugar, flour, hazelnuts and hazelnut oil.
 Put one eighth of the mixture on each circle and spread evenly to the edges
 of the circles. Bake for 5-8 minutes. Quickly lift off the baking paper and
 shape into baskets using an orange as a mould. If the biscuits set too hard
 before you’ve managed to shape them, return to the oven for a couple of
 minutes until softened and repeat the process. When completely cool,
 arrange the fruit in the baskets.
 3. To make the sabayon, place the egg yolks, caster sugar, wine and 2
 tablespoons water in a large heatproof bowl set over a pan of simmering
 water. Whisk with an electric whisk for 7-8 minutes until the mixture is
 thick and frothy. Dust the fruit baskets with icing sugar and serve with
 the sabayon sauce.
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 NOTES : Preparation: 20 minutes
 Cooking: 15-20 minutes
 Serves 8
 Per serving: 275 cals, 18g fat
 Not suitable for freezing