| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Chefs, Surprise | 1 | Servings | |
INGREDIENTS
| 75 | g | Plain flour |
| 2 | Egg whites | |
| 95 | g | Icing sugar |
| 75 | g | Melted butter, unsalted |
| 80 | g | Creme patissier |
| 30 | g | Marzipan |
| 2 | Soup spoons kirsch | |
| 1 1/2 | Cream | |
| 250 | g | Raspberries |
| 4 | Pomerol wine | |
| 50 | g | Sugar |
| Half vanilla pod | ||
| 3 | Figs | |
| 50 | g | Raspberries |
INSTRUCTIONS
Mix flour, egg whites and icing sugar together with a wooden spatula, stir together until nice smooth mixture. Add melted butter and mix again. Place the mixture in fridge for one hour and let set. Grease a baking sheet and spoon the mixture on to it making oblong shapes 9cm x 4 cm (you can use a metal stencil or anything of the right shape and thickness). Cook in an oven at 350F until golden brown, for about 10 minutes. Remove quickly with a palette knife and cool on a clean table. For the sauce, boil together red wine and sugar and vanilla pod. When it comes to the boil put in the figs. Poach figs for about 10 minutes. When the figs are cooked, remove pan from heat, cool, add raspberries, liquidise, pass until nice and smooth. Pass everything through a sieve. For the cream, mix together the pastry cream and marzipan mixture and fold in the double cream (which has been whipped separately). Proportions: 1 of pastry cream to 2 of double cream. The cream must be smooth but not too runny. Finally, add the kirsch. To assemble, place a layer of raspberries (8) on to a biscuit, coating each layer with some cream. Use three biscuits per portion, finishing with a biscuit. Dust biscuit with icing sugar. Take a scorched iron to create a pattern. Flood serving plate with the sauce, starting in the middle, and gently place the biscuit in the centre. To finish, pour a little bit of creme anglaise around the biscuits using the top of a knife to create a pattern. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1208
Calories From Fat: 575
Total Fat: 65.5g
Cholesterol: 161.3mg
Sodium: 1408.9mg
Potassium: 690.4mg
Carbohydrates: 145.7g
Fiber: 21.6g
Sugar: 63.7g
Protein: 18.3g