Fruity Syllabub Toasts (GF)

Fruity Syllabub Toasts

This recipe is great if you need to whip up some gluten-free sweet party treats last minute, are light as a feather and melt in the mouth. I used Genius Gluten-Free Soft White Farmhouse Bread as this new improved loaf definitely has better taste, texture and aroma and is their most dependable bread to date. My entire family could see a huge improvement, especially my biggest little critic William who has coeliac disease. I had to be quick taking the pictures as my 4 year old was also eager to snaffle one before I could stop him!

Fruity Syllabub Toasts
The toasts were topped off with raspberries and mint leaves, but you could use what ever seasonable fruit you have in your fridge. The full range of Genius Gluten-Free products can be found here and Genius products are also available in every major UK supermarket and several leading independent grocery retailers.

Genius Soft White Farmhouse Bread
Difficulty Rating
Makes:
12 Toasts

Toast Ingredients:

3 slices of Genius Gluten-Free Soft White Farmhouse Bread
25g / 1oz butter, melted
3 teaspoons caster sugar
½ teaspoon cinnamon

Lemon Cream Ingredients:

125 ml / 4fl oz double cream
½ lemon, zest and juice
3 tablespoons mascarpone
3 tablespoons lemon curd
25g / 1oz icing sugar
Raspberries, to decorate
12 mint leaves, to decorate

Pre-heat the oven to 200°C / Fan 180°C / 400°F / Gas 6

Method:

1. Remove the crusts from the bread and place a piece of cling film over the first slice of bread. Gently roll out to approximately 2 – 3mm thick and slice diagonally into quarters, repeat with the other 2 slices. Place the bread triangles in either a lightly greased muffin tray or dome mould to create the curved shapes.

2. Next, brush the bread sparingly with the melted butter and sprinkle over the caster sugar and a pinch of cinnamon. Bake in the oven for 10 – 12 minutes or until crisp and golden then remove the toasts to cool on a rack.

3. Meanwhile, in a medium sized bowl, whip the double cream until it forms soft peaks and place on one side. In a separate bowl, combine the lemon zest, juice, mascarpone, lemon curd and icing sugar and stir until evenly blended.

4. Fold in the whipped cream and spoon or pipe a generous amount onto each cooled cinnamon toast. Decorate each with a mint leaf and a raspberry before serving and sprinkle with a little more icing sugar for decoration.

This post was sponsored by Genius Gluten-Free.

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