Ingredients
Serves 8
Method
- Mix the , and together in the Magimix.
- Add the and process until the mixture resembles fine breadcrumbs. Add the and blend until the mixture forms a ball.
- Roll out to about 3mm thickness on a lightly floured surface. Cut into 16 rounds using a 6cm cutter.
- Place on a non-stick baking tray and bake for 12-15 minutes until lightly coloured. Cool slightly before transferring to a cooling rack.
- To make the coulis, purée half the and sieve to remove the pips. Stir in 3 tablespoons of the .
- Whip the and fold in the remaining .
- Sandwich 2 shortbread rounds with cream and the remaining whole . Top with more cream and raspberries.
- Repeat to make 8 galettes. Serve dusted with icing sugar and accompanied by the coulis.
