Home / Fresh Berry & Lime Butter Stack

Fresh Berry & Lime Butter Stack

Whether it’s the middle of summer and berries are at their height of sweetness, or the middle of winter when citrus seems to bring the sunshine to any dish, this is one of my favourite recipes. A wonderful combination that brings together the sweetness of fresh fruit, the tang of the lime butter, and the light crunch & texture of the biscuit!
I’m a little bit biased as when it comes to dessert I’m a Team Citrus (and berries) kind of person, as opposed to Team Chocolate if I had to choose.
It’s a fantastic dessert for entertaining as each of the elements (Lime Butter | Almond Wafers | Berry Coulis) can all be pre-prepared ahead of time and then simply assembled with some fresh cut berries when you need to serve it!
The other thing is that each of the elements can be enjoyed on their own as well, with the Almond Wafers perfect with a cup of coffee or tea!
Buon appetito!
VIDEO – https://vimeo.com/1204455103?share=copy&fl=sv&fe=ci 
(Serves 12)
Almond Wafers (makes about 36 x 6cm wafers)
50g unsalted butter, softened
2 tbsp castor sugar
1/3 cup plain flour
1 egg white
1 pinch salt
1 cup flaked or slivered almonds
non-stick baking paper
  1. Pre-heat oven to 160C.
  2. In a small mixing bowl (See Tip for Thermomix Method)), mix together softened butter and sugar with a fork until combined.
  3. Add flour, egg white & salt and mix together vigorously until smooth.
  4. To prepare wafers, using the back of a dessertspoon to apply 1 tsp quantities of the mixture into 6cm circles onto baking paper. (It can be a little difficult to hold the paper down with your non-preferred fingers to prevent it from moving as form your wafers into thin circles, but you’ll get the hang of it! You can also have someone help you to hold the paper down). You can either swirl the batter with the back of the spoon to the correct size or paint it on to shape.
  5. Sprinkle with a few flaked almonds.
  6. Cook for 10-12 minutes until golden brown. Remove and place on wire rack to cool. Once cooled, carefully store in an airtight container until ready to use.
Tip – You could make the wafer mixture in your Thermomix, but with such a small amount I find that much of the mixture remains in the bowl when trying to remove it. I you don’t mind having less amount to prepare the wafers, simply cream butter and sugar together (TM : 20sec | SP 4). Scrape down bowl and add flour, egg white and salt and combine (TM : 20sec | SP 4). Scrape down and repeat until smooth and combined.
Lime Butter
Grated rind of 3 limes (See Tip)
100ml fresh lime juice (about 3 limes)
1/2 cup caster sugar
1 egg
3 egg yolks
50g butter, cut into pieces
Lime Butter Thermomix Method
  1. Insert Butterfly into TM bowl and add lime juice, zest and sugar: Cook: 3 min | 80°C | SP 3.
  2. Add eggs and cook: for 8-9 min | 80°C | SP3. Check to see if the mixture coats the back of a spoon, if not cook for a further 1-2 mins or until it does coat, checking frequently.
  3. Add diced pieces of butter and whisk: SP4 for about 20 seconds or until combined.
  4. Remove from TM bowl and strain out zest by pushing through a sieve.
  5. Allow to cool before covering and refrigerating until ready to use.
Lime Butter Conventional Method
  1. Combine the line zest, juice and caster sugar in a small saucepan and cook over low heat until the sugar has dissolved.
  2. Whisk together the eggs and egg yolks and add to the juice mixture.
  3. Cook over low heat, stirring constantly, until the mixture coats the back of the spoon. Do not allow the mixture to boil or it will curdle.
  4. Remove from the heat and whisk in the butter, a piece at a time.
  5. Strain the mixture into a bowl, to remove lime rind, and allow to cool.
Tip – I prefer to use a citrus zester to zest shreds of rind, then finely chop with a knife, to keep as many of the citrus oils in the zest as possible, but don’t hesitate in using a microplane or grater if you like! Also, don’t hesitate in substituting the lime for lemon for a Lemon Butter instead. You will only need to use 2 lemons.
To assemble Fresh Berry & Lime Butter Stacks
  1. Prepare berries by sprinkling a tbsp of caster sugar over 2 cups of combined sliced fresh strawberries, fresh or frozen blueberries or raspberries). Leave to rest for a few minutes.
  2. Place one wafer on each plate.
  3. Gently spread about 1 heaped teaspoon of lime butter and 1 teaspoon of berries onto wafer.
  4. Top with another wafer and repeat with a final layer of lime butter and berries.
  5. Sprinkle with icing sugar and drizzle Berry Coulis (See recipe below) around plate.
Berry Coulis
200g fresh or frozen raspberries or strawberries
100g sugar
juice from ½ lemon
Berry Coulis (Thermomix Method)
  1. Place all of the coulis ingredients into TM bowl and cook: 4 min/90°C/speed 4. With MC in place, purée: 10 sec by slowly going from SP I to SP 9.
  2. Press through a coarse sieve to extract raspberry seeds (optional). I don’t bother with the sieving!
  3. Keep in fridge for a few days or freeze for up to 2 months in ice cube trays to use as required.
Berry Coulis (Conventional Method)
  1. Combine all ingredients into a small saucepan and cook over low heat until sugar has dissolve and berries have collapsed and turned to a “jammy” consistency.
  2. Place in a food processor or blender and process until spoon. Press through a coarse sieve to extract raspberry seeds (optional). I don’t bother with the sieving!
  3. Keep in fridge for a few days or freeze for up to 2 months in ice cube trays to use as required.

 

 

I love to hear how our recipes are working for you! Please don’t hesitate in contacting us at urbanprovider@icloud.com with any of your feedback, or if you have any questions about any part of the recipes.