This elegant dessert is a show-stopping fusion of crisp, nutty biscuit layers, luscious whipped cream, and sweet summer raspberries – all crowned with a golden caramel glaze. Roasted cobnuts bring a rich, toasty depth to the buttery shortbread-like base, while fresh berries add brightness and bite.
With layers stacked high and finished with a glossy caramel disc and jewel-like fruit, Cobnut Gantois is both decadent and delicate, perfect for impressing guests or indulging in a seasonal treat that looks as good as it tastes.
Preparation Time
35-45 minutes
Cooking Time
15 minutes
Serves
4-6 people
Dietary Notes
Contains cobnuts
Ingredients
100g (4 oz) shelled cobnuts
100g (4 oz) plain flour
50g (2 oz) plus 1 level teaspoon caster sugar
75g (3 oz) unsalted butter
400g (1 lb) raspberries
¼ litre (½ pint) whipping cream
75g (3 oz) caster sugar for topping
baking parchment for cooking
Cooking Steps
Pre-heat oven to 180°C, Gas Mark 4.
Roast the cobnuts (see how to roast cobnuts).
Chop a quarter of them coarsely and grind the rest in a coffee mill.
Sieve flour and add the ground nuts and sugar.
Rub in the butter until the mixture resembles fine bread-crumbs.
Knead lightly and chill the dough in the fridge for half an hour.
Divide the dough into four and roll each piece out on baking parchment into a circle ⅓cm thick.
Lift on the baking parchment onto baking trays and bake for 15 minutes, until golden brown. Cool on wire trays.