A beautiful and exotic dish, pate sablee with vanilla cream and bananas, served with cardamom ice cream and garnished with coconut flakes, dried banana, coconut meringue, preserved kumquat and passion fruit is a colorful dessert full of fascinating and interesting flavors and textures. Serve this after a glorious dinner paired with a bottle of Côtes du Jura Vin de Paille 1996 for an unforgettably romantic and glamorous night.
Pâte sablée is a French culinary term that roughly translates to “rich sugar pastry crust” in English. Typically used to make flans and tarts, it is the richest of all the French short pastry crusts. Traditionally made with flour, eggs, butter, sugar, powdered almonds, and vanilla, this recipe uses grated lemon peel to flavor the rich cookie dough. Crumbly and very delicate, patee sable is soft to the bite and is even more extravagantly delicious when filled with exotic fruits. Prepare the dough ahead of time since you need to refrigerate it for at least four hours (or for as long as four days) after mixing all the ingredients. Use an electric mixer to get a smooth dough. The butter and sugar go first and are mixed on low speed until the consistency becomes light and fluffy. The egg yolk and salt are then added and beaten until combined. The flour and lemon peel are stirred in the mixture and mixed slowly until all the ingredients are well incorporated and the dough is formed. This dough is shaped into a ball, flattened into a disc, wrapped in plastic film, and chilled.
The coconut meringue also needs to be prepared in advance. To make coconut meringue, whisk 2 egg whites in a bowl until stiff. Add 140 grams of castor sugar gradually and continue whisking until the mixture looks glossy. Fold in 5ml of white wine vinegar into the mixture. Spread thin disks of meringue on a silpad and sprinkle with dessicated coconut. Bake in a 284 degree Fahrenheit oven until crisp and golden, which will take about 20 to 35 minutes. Let cool when done.
Vin de Paille 1996 Cotes du Jura de Alain labet