Blackberry Sables with Vanilla Cream De La Gruyère

For the dough, stir the butter until very soft and white, about 5 minutes.

Add sugar and vanilla sugar and meanwhile continue to stir heartily until sugar is dissolved.

Fold in flour exactly and knead dough until it holds together. chill for half an hour.

Roll out the dough exactly about 6 mm thick – it is very crumbly, but therefore also crumbly. Cut out rounds about 8-10 cm in diameter. Bake in a hot oven at 180 °C for 10 minutes until light brown.

Put blackberries and sugar (1) in a frying pan and simmer briefly over medium heat with lid closed until berries release juice. Stir through cornstarch and kirsch, pour to berries and bring briefly to a boil.

Cream Gruyère with sugar and vanilla sugar until light and fluffy.

Spread the cream evenly on the sable bases, arrange the still warm berries with the sauce on top. Serve immediately.

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