| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Dujour07 |
1 |
Servings |
INGREDIENTS
| 6 |
|
Eggs, separated |
| 1 1/2 |
c |
Sugar |
| 1 1/2 |
c |
Flour |
| 1 |
c |
Ground pistachio nuts |
| 1 1/2 |
c |
Minced flower petals |
| 1 |
t |
Salt |
| 1 |
t |
Baking powder |
| 1 |
t |
Vanilla extract |
| 3/4 |
c |
Water |
|
|
=== COMPOTE === |
| 1 |
c |
Diced apple |
| 1 |
c |
Diced pear |
| 1 |
c |
Diced nectarine |
| 1 |
c |
Diced mango |
| 1 |
c |
Diced papaya |
| 1 |
c |
Diced pineapple |
| 1 |
c |
Blackberries |
| 1 |
c |
Raspberries |
| 1 |
c |
Blueberries |
| 1 |
c |
Strawberries |
| 1 |
c |
Pansies |
| 1 |
c |
Sugar |
| 1 |
c |
Water |
| 1 |
|
Cinnamon stick |
| 1 |
|
Clove |
| 3 |
|
Whole allspice |
INSTRUCTIONS
Mix all dry ingredients except sugar together. In mixing bowl, beat
egg yolks until light in color, incorporating the sugar. Alternate dry
ingredients with water and vanilla until it is all mixed in. Set
aside. Whip egg whites until stiff peaks form and mix half of it into
egg yolk mixture. Then carefully fold in the remaining half until
completely incorporated. Bake at 350 degrees until golden brown and a
knife inserted in center comes out clean. Compote: In sauce pan, mix
sugar, water, pansies, cinnamon stick, clove and allspice. Bring to
boil. Reduce heat and cook until syrup-like. Strain into mixing bowl
and mix with fresh fruit. Serve over Flower Petal and Pistachio Sponge
Cake. This recipe yields ?? servings. Source: "CHEF DU JOUR - (Show #
DJ-9184) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-21-1999
by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Chef Razz
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