TIP We love making palmiers with leftover puff pastry scraps. You can also buy them ready-made if in a rush.
PER SERVING
346 cals, 20g fat, 12g sat fat, 36g carbs
LEMON SYLLABUB WITH LITTLE PALMIERS
This irresistible, light dessert is the perfect sweet, refreshing flourish to end a meal on.
SERVES 6
For the syllabub:
2 egg whites
75g (2½oz) caster sugar
2tbsp Gewürztraminer, or another medium-dry white wine
Zest of 1 lemon
150ml (5floz) double cream
75g (2½oz) lemon curd
For the mini palmiers (makes 12-14):
160g (5½oz) ready-rolled all-butter puff pastry
45g (1½oz) golden caster sugar
1 For the palmiers, heat the oven to 200C/Gas 6. On a sheet of baking parchment, roll the puff pastry to the thickness of a £1 coin. Sprinkle over half the sugar. Spread evenly and roll again to press the sugar into the pastry.
2 Flip the pastry over and sprinkle over the remaining sugar. Roll into a square, again about the thickness of a £1 coin. Tightly roll both sides into the centre. Cut 2cm (¾in) pieces and place on a lined baking tray so the palmiers are face up.
Bu hikaye WOMAN'S WEEKLY dergisinin April 27, 2021 sayısından alınmıştır.
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Bu hikaye WOMAN'S WEEKLY dergisinin April 27, 2021 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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