Biscuit Glace Of Raspberries (a Ma Facon)

Lord, grant that from hence I may learn to withdraw thoughts, affections, desires, and expectations entirely from the world, and may fix them upon the heavenly state, where there is fullness of joy; where reigns heavenly, sweet, calm, and delightful love without alloy; where there are continually the dearest expressions of this love; where there is the enjoyment of this love without ever parting; and where those persons, who appear so lovely in this world, will be inexpressibly more lovely, and full of love to us. How sweetly will those, who thus mutually love, join together in singing the praises of God and the Lamb. How full will it fill us with joy, to think that this enjoyment, these sweet exercises, will never cease or come to an end, but will last to all eternity.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Dairy		Dujour01	1	Servings

INGREDIENTS

4		Eggs, separated
1/4	c	Water
6	T	Superfine sugar
1/2	c	Flour
1		Vanilla bean
1	c	Milk
3		Egg yolks
2	T	Sugar
1/4	c	Water
1	T	Sugar
2	T	Kirsch
1	pt	Water
2	T	Milk
3		Egg whites
1/2	c	Sugar
1	c	Raspberries, fresh or
		frozen
1/4	c	Sugar
1	T	Raspberry liqueur
2	c	Fresh raspberries

INSTRUCTIONS

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  Converted by MC_Buster.  Recipe by: CHEF DU JOURSHOW
#DJ9438 - PATRICK WOODSIDE  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2001 Calories From Fat: 374 Total Fat: 42g Cholesterol: 1306.3mg Sodium: 934.6mg Potassium: 1946.2mg Carbohydrates: 335.3g Fiber: 38.5g Sugar: 233.7g Protein: 78.7g