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400g white grapes |
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peel, deseed |
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leave to stand |
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Just before serving, warm grapes. Place pastry shells on plates, spoon some sabayon over. Drain grapes, put into shells. Fill with remaining sabayon. Prop lids at an angle. |
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1 tablespoon kirsch |
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350g puff pastry |
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Roll out 5mm thick. Cut 4 circles, 9cm diameter. Place on baking sheet brushed with cold water, refrigerate 30 minutes |
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1 tablespoon milk |
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mix |
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Mark 7cm rings, brush with eggwash, bake in moderate oven 10 minutes |
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1 egg yolk |
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icing sugar |
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Sprinkle, bake further 2 minutes. Lift out lids |
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sabayon |
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6 egg yolks |
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Beat egg and kirsch, gradually beat in sugar. Whisk over low heat until it forms the ribbon |
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100ml kirsch |
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120g sugar |
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bring to boil, dissolve; cool |
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100ml water |
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30ml kirsch |
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stir in |
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