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Quick Monte Carlos
Recipe by Georgia Barnes
This is the gourmet recreation of a well-loved biscuit.
- Steps
- Ingredients
Steps
- Preheat oven to 180C.
- To make the biscuits, place flour, coconut and sugar in a bowl and stir to combine. Add melted butter, egg and vanilla and stir to combine. Place spoonfuls of mixture on a lined baking tray and place in the oven to bake until golden, about 10 minutes. Remove from oven and leave on tray to cool.
- Meanwhile, to make the jam, place raspberries and sugar in a saucepan and set over medium high heat. Cook, stirring occasionally, until raspberries have released their juices. Add a splash of water if the jam is catching on the bottom of the saucepan. Continue cooking until raspberries have broken down and mixture has reduced. Remove from saucepan and set aside.
- To make the chantilly cream, place cream in a bowl and whisk to from soft peaks. Add sugar and vanilla and whisk until well combined. Set aside.
- To make the monte carlos, spread jam on half the biscuits. Top with a raspberry and a dollop of Chantilly cream. Sandwich the filling with the remaining biscuits. Garnish with melted white chocolate, mint, raspberries and a dusting of icing sugar.
