Raspberry Sablés with Lemon Curd - Modernist Cuisine

Raspberry Sablés with Lemon Curd

Recipe • March 3, 2012

As we were working on Modernist Cuisine, we kept adding more and more to it. We could have kept adding to it, but then it never would have been finished. For the most part, we didn’t cover pastry, desserts, and baked goods. A few recipes of that kind did make it into the book, like our Pistachio Gelato and Sous Vide Lemon Curd. We’ve served both of them at our lab dinners and other events. Often, we’ll use the lemon curd to top off an Earl Grey posset.

Even though Modernist Cuisine was published almost a year ago, we’re still developing new recipes–and now there are no restrictions on the directions we can pursue. That is how we came up with the idea of using freeze-dried raspberries to make a sablé. It is a wonderful vehicle for the lemon curd.

Nathan Myhrvold, coauthor of Modernist Cuisine and Modernist Cuisine at Home


Raspberry Sable-_MG_6373-Edit

Raspberry Sablé with Lemon CurdThoroughly blend the egg and butter into the dry ingredients until you achieve a crumbly dough. Roll the dough to about 3 mm / 1/8 in.

Tips and Substitutions

For the Raspberry Sablés
  • You can use this recipe with any kind of dehydrated fruit or berry powder.
  • If you are not dehydrating your own raspberries, you can find them at the store. We like the Just Tomatoes brand, which you can find at Whole Foods and online.
  • Do not let the melted butter cool to the point of congealing.
  • If the dough has warmed significantly when you roll it out, put it back in the refrigerator for an hour before baking.
  • Using a cookie cutter, cut the shapes out of your dough while it is still warm.
  • Crush saved cookie scraps to serve over ice cream or around the rim of a cocktail.
  • Sablé is French for sandy, which is the sort of texture you want your cookies to have. They are similar to shortbread or other butter cookies.
  • This recipe will make 25-30 cookies, depending on the size of cookie cutter you use.
For the Sous Vide Lemon Curd
  • You can easily substitute lemon juice for the citric acid, lemon essential oil, and water, as Staff Chef Sam Fahey-Burke demonstrates in the video above.
  • Try using a whipping siphon instead of a pastry bag to pipe out the lemon curd.
  • Because this recipe does not rely on a double boiler, you do not have to worry about overcurdling.
  • Serve within an hour of topping the sablés.
  • If the lemon curd is too thin when you pipe it out, it may not be chilled enough.
  • Top off the lemon curd with more raspberry powder for a striking detail.
  • Our other lemon curd recipe, Eggless Citrus Curd (page 3·234) also works well with the sablés and doesn’t involve cooking anything sous vide (though it does necessitate the use of a pressure cooker).
Previous Recipe

Cheese Puffs

Next Recipe