Biscuit glace of raspberries (a ma facon)
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Biscuit glace of raspberries (a ma facon)
  Raspberries    Biscuits  
Last updated 6/12/2012 12:59:47 AM. Recipe ID 22799. Report a problem with this recipe.
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      Title: Biscuit glace of raspberries (a ma facon)
      Yield: 4 Servings
           For the Biscuit:
      4    Eggs, separated
    1/4 c  Water
      6 tb Superfine sugar
    1/2 c  Flour
           For the vanilla custard:
      1    Vanilla bean
      1 c  Milk
      3    Egg yolks
      2 tb Sugar
           For the syrup:
    1/4 c  Water
      1 tb Sugar
      2 tb Kirsch
           For the meringue:
      1 pt Water
      2 tb Milk
      3    Egg whites
    1/2 c  Sugar
           For the raspberry sauce:
      1 c  Raspberries (fresh or
    1/4 c  Sugar
      1 tb Raspberry liqueur
           For garnish:
      2 c  Fresh raspberries
  Make the biscuit: Whip egg yolks in an electric mixer with the water
  and half the sugar until doubled in volume. Whip egg whites in an
  electric mixer until soft peaks form, then slowly add the remaining
  sugar and whip until stiff peaks form. Fold yolks and whites
  together. Sift flour over the egg mixture and fold in. Do not
  overmix. Line a 9 by 9-inch baking pan with greaseproof paper, then
  grease the sides and the paper. Pour batter into the pan and bake in
  a preheated 350 degree oven for 12 to 15 minutes. Remove cake from
  oven. Allow to cool slightly and turn cake out onto a cooling rack.
  Cool completely. Cut the cake using a 3 1/2-inch cookie cutter into 4
  circles. Place them in the empty 9 by 9-inch pan until the syrup and
  vanilla custard are ready.
  Make the custard: Combine the vanilla bean and milk in a saucepan.
  Bring to a boil. In a stainless steel bowl, whisk egg yolks and sugar
  until light and fluffy. Pour boiling milk over egg yolks. Whisk
  together. Return to the sauce pan and simmer until thickened. Be
  careful not to overcook the mixture. While custard is still warm,
  pour over the biscuit circles.
  Make the syrup: Bring sugar and water to the boil. Add kirsch. Pour
  half over the biscuit circles. Reserve the other half.
  Make the meringue: Prepare a medium saucepan with water and the milk.
  Bring to the boil then reduce to a simmer. Whip egg whites in an
  electric mixer to soft peaks. Slowly add the sugar and continue
  whipping until stiff peaks are formed. Take two tablespoons and form
  spoonfuls of meringue into balls. Drop into the simmering liquid and
  poach the meringue for 4 minutes. Do not let mixture boil. Allow to
  cool on a paper towel. Make a total of 12 meringue balls.
  Make raspberry sauce: Puree the raspberries, sugar and liqueur. Add 1
  to 2 tablespoons reserved sugar syrup if necessary to correct
  consistency. Strain sauce.
  Assemble dessert: Place soaked biscuit in the center of a serving
  plate. Arrange beautifully the raspberries into a pyramidlike shape.
  Arrange 3 pieces poached meringue on the top of the raspberries.
  Drizzle the raspberries around the edge of the plate. Optional: bake
  biscuit in 4 individual savarin molds and fill with ice cream or
  sorbet and build raspberries around the outside.
  Yield: 4 servings

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Recipe ID 22799 (Apr 03, 2005)

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