Ingredients
Shortcrust pastry
flour
250g
8.75oz
1cup
16.75tbsp
butter
150g
5.25oz
0.60cup
10tbsp
powdered sugar
95g
3.33oz
0.38cup
6.37tbsp
salt
3g
0.11oz
0.20tbsp
ground almonds
30g
1.05oz
2tbsp
egg
60g
2.10oz
4tbsp
Marshmallow
applesauce
200g
7oz
0.80cup
13.40tbsp
cranberry puree
50g
1.75oz
3.35tbsp
egg whites
60g
2.10oz
4tbsp
water
150g
5.07fl oz
sugar
350g
12.25oz
1.40cup
23.45tbsp
glucose
100g
3.50oz
0.40cup
6.70tbsp
agar
12g
0.42oz
0.80tbsp
The glaze
dark chocolate
200g
7oz
0.80cup
13.40tbsp
cocoa butter
20g
0.70oz
1.34tbsp
Additionally
berry jam to your taste
Method
The baskets
- Mix the dry ingredients, add the cold diced butter, turn into crumbs in a food processor or by hand. Add the egg, and knead the dough.
- Roll out the dough between 2 sheets of baking paper, and refrigerate for at least 1 hour.
- Put the cooled dough in the molds. Cool it down.
- Bake the baskets until done at 30F (150C).
* The bottom of the basket can be greased with cocoa butter or chocolate to keep it from getting soggy if you need to store it for a long time.
Marshmallow
- Put the agar with water on the heat, and bring to a boil, stirring constantly. As the water with agar boils, add the sugar, and stir until dissolved and the first bubbles appear.
- Meanwhile, whip the egg whites, applesauce and cranberry puree in a mixer bowl until light and airy.
- Bring the syrup to 230F (110C), and pour it into the whipped mixture in a thin stream. Whip until a stable pattern appears.
Put 1 teaspoon of your favorite jam into the baskets. Pipe the marshmallow mass on top of it.
Let it stabilize in the fridge.
The glaze
- Melt the chocolate, and add the melted cocoa butter to it. Mix until uniform.
- Dip the dessert into the glaze. Turn it over, and let it harden.
* You may replace the cocoa butter with the same amount of vegetable oil.