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Blackberry and lemon sablé

Richard Phillips from Great Food Live
Richard Phillips' classic end-of-summer dessert features lemony shortbread biscuits layered with tangy cream and fresh berries

Blackberry and lemon sablé

Method

1. To make the pastry, cream the butter in a food processor until soft. Sift in the icing sugar and work until thoroughly blended. Add the egg yolk, lemon juice, lemon zest and vanilla essence and mix briefly. Sift in the flour and pulse until the dough just comes together. Wrap in cling film and place in the fridge for a minimum of 2 hours.

2. Preheat the oven to 150C/gas 2. On a cold surface, roll the pastry out to a thickness of 5mm. Cut out 12 biscuits with an 8cm fluted cutter and allow them to rest for 10 minutes. Place on a baking sheet and cook for around 5-6 minutes until a sandy colour is achieved.

3. To make the lemon cream, bring the cream and zest to a simmer in a small saucepan. Whisk the egg yolks and caster sugar together in a bowl. Whisk in the lemon juice, and then pour in the cream still whisking constantly.

4. Return the mixture to the saucepan and cook over a very low heat, sitting constantly, until it thickens. Meanwhile, soften the gelatine sheet in a bowl of cold water until soft. Squeeze it then stir into the lemon cream. Strain the mixture through a fine sieve into a bowl and refrigerate for approximately 4 hours until firm.

5. To assemble, place a shortbread biscuit in the centre of a serving plate. Using the piping bag and nozzle, pipe a layer of lemon cream on top. Place the blackberries around the rim of the biscuit. Sit another biscuit on top and repeat the layers. Dust the third piece of biscuit with icing sugar and place the remaining blackberries on top. Repeat for the other three stacks. Serve.