Raspberry Delice
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Raspberry Delice
Last updated 6/12/2012 1:19:52 AM. Recipe ID 51372. Report a problem with this recipe.
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      Title: Raspberry delice
 Categories: Desserts, Cyberealm
      Yield: 10 Servings
      6    Eggs, at room temperature
      1 c  Sugar, plus
      2 tb Sugar
    1/2 ts Vanilla
  1 1/4 c  All-Purpose Flour, sifted
      1 tb Vegetable Oil

MMMMM----------------------RASPBERRY PUREE---------------------------
      9 c  Fresh Raspberries, or
     36 oz Frozen Raspberries, thawed

MMMMM------------------RASPBERRY BAVARIAN CREAM-----------------------
    1/2 c  Sugar
      2 pk Unflavoured Gelatin
    1/2 c  Cold Water
      2 c  Heavy Cream

MMMMM----------------------RASPBERRY GLAZE---------------------------
    3/4 c  Seedless Raspberry Jam
      2 tb Raspberry Liqueur
  Genoise: Preheat oven to 350F. Generously butter and flour 2 15x10x1"
  jelly-roll pans. In a large mixing bowl beat eggs, 1 cup = 2 tb sugar
  and vanilla on high until mixture triples in volume and runs off
  beaters in thick ribbons, about 7 to 8 minutes. Add 1/4 of the flour
  at a time, sifting it evenly over the egg mixture and then folding it
  in with a large rubber spatula. Drizzle oil over top of egg mixture
  and fold in. Gently spread batter evenly in pans. Bake at 350F for
  20-25 minutes until cake is golden brown and springs back when gently
  touched in center. Cool in pans set on racks.
  Raspberry Puree: In a food processor, blend berries in several
  batches, pulsing on/off several times until berries are liquefied. Do
  not overprocess or seeds will be ground up and impossible to remove.
  Press puree through a fine sieve a little at a time, until all juice
  is extracted. Discard seeds. Measure 2 cups plus another seperate 3
  tb puree. Cover and refrigerate and ramining puree to use another
  Raspberry Bavarian Creme: In a large bowl combine 2 cups raspberry
  puree and 1/2 cup sugar. Mix well to dissolve sugar. Set aside. In a
  small saucepan, sprinkle gelatin over cold water. Let soften 10
  minutes. Add 3 tb rasberry puree. Stir over medium-low heat until
  gelatin dissolves. Stir into raspberry sugar mixture. In a chilled
  large mixing bowl beat cream to soft peaks. Fold into raspberry
  Assembly: Butter and sugar 10 6 ounce ramekins or molds that measure
  about 3" in diameter and 1 1/2" deep. Using a cookie cutter, cut cake
  into 20 rounds the same diameter as inside the rim of the rmaekins,
  about 2 3/4". Remove cake rounds from pan with a small spatula. Place
  1 cake round in each ramekin. Reserve remaining cake rounds. Spoon
  Bavarian cream into ramekins, filling almost to top. Arrange
  remaining cake rounds atop Bavarian cram layer. Cover, and
  refrigerate overnight.
  Raspberry Glaze: In a small saucpan, combine raspberry jam and
  liqueur. Stir over medium heat until melted and smooth. Cool 5-10
  To Serve: Dip molds briefly in hot water. Run knife around edge of
  molds to loosen. Unmold and arrange top side up on serving plates.
  Spoon warm raspberry glaze over top cake rounds. Refrigerate 15
  minutes to set. If Desired serve with a custard sauce.
  Note: Pound cake cut in rounds 3/8" thick may be substituted for the

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Recipe ID 51372 (Apr 03, 2005)

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