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Le Cordon Bleu News, 01/02/2013
Shortbread with Jazz apple and Manuka honey, yogurt cream and sorbet
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About this recipe

Discover the famous Manuka honey which is produced by bees feeding on the very floral white flowers of the Manuka tree. This honey has long been enjoyed by the Maoris, not only for its flavor but also for its medicinal qualities.

Recipe - Shortbread with Jazz apple and Manuka honey, yogurt cream and sorbet

Serves: 6

Preparation time: 45 minutes

In this recipe:

  • plain yogurt
  • butter
  • Jazz apples
  • Manuka honey
  • dried lemon verbena




1 x 5 to 6 cm circle mold
Yogurt sorbet
500 ml milk
200 g sugar
100 g honey
500 ml plain yogurt (full-fat)
juice of 1 lemon
Brittany shortbread
250 g butter, softened
160 g sugar
200 g flour
25 g baking powder
4 g salt
5 g ground star anis
2 egg yolks
Jazz apple and Manuka honey
3 Jazz apples
20 g butter
40 g Manuka honey
Yogurt cream
3 gelatin leaves (6 g)
10 g dried lemon verbena
360 g plain yogurt (full-fat)
30 g sugar
200 ml whipping cream, whipped
100 ml water
20 g sugar
Jazz apples trimmings
fresh lemon verbena leaves

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  1. Yogurt sorbet: bring the milk, sugar and honey to the boil and while hot, pour onto the yogurt and lemon juice; cool and transfer to an ice cream maker.
  2. Pre-heat oven to 170°C.
  3. Brittany shortbread: combine butter and sugar, add flour, baking powder, salt and star anis. Rub the mixture between your fingertips until it resembles fine breadcrumbs. Add the egg yolks and mix without over-working the dough. Roll the dough out to a thickness of 0.5mm on a sheet of greaseproof paper. Using the circle mold, cut out disks of dough and bake for 5 - 10 minutes, or until the shortbread is golden; cool.
  4. Jazz apple and Manuka honey: Peel the apples, set aside the trimmings for the coulis. Thinly slice the apple. Take 12 slices and cut them to the same size as the shortbread. Cook them in a frying pan with butter and honey. Cut the remaining apple into a brunoise and cook with honey and butter; set aside for presentation.
  5. Yogurt cream: soften the gelatin leaves in cold water. Blend the dried lemon verbena to a powder. Combine the yogurt and sugar and add the softened gelatin and lemon verbena powder followed by the whipped cream. Place in a pastry bag fitted with a star tip and refrigerate.
  6. Coulis: cook the apple trimmings in a frying pan with the sugar and water. Once the apples have become very soft, push through a drum sieve and cool.
  7. Presentation: Place a shortbread in the circle mold. Add a layer of apple brunoise followed by a slice of apple. Pipe yogurt cream on top and follow with a slice of apple and lastly a quenelle of sorbet. Decorate with dots of coulis and place a leaf of fresh lemon verbena on the shortbread.

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La Boutique

Acacia Honey - 250g
This beautiful pale acacia honey is ideal for sweetening tea and herbal infusions. It is a perfect accompaniment for desserts too. Ideal for breakfast, this honey can also be used as an ingredient in the kitchen.
Available at your local Le Cordon Bleu Boutique or on the online Boutique

Verbena Herbal Tea
This herbal infusion has a lovely flavour and medicinal properties and is ideal after meals or before bedtime.
Available at your local Le Cordon Bleu Boutique or on the online Boutique

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