| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Dujour01 |
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 |
ts |
Salt |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Vanilla extract |
| 3/4 |
c |
Water |
| 1 |
c |
Diced: apple; pear, nectarine, |
|
|
; mango, papaya, |
|
|
; pineapple |
| 1 |
c |
Each: blackberries; raspberries, |
|
|
; blueberries, |
|
|
; strawberries |
| 1 |
c |
Pansies |
| 1 |
c |
Sugar cup water |
| 1 |
|
Cinnamon stick |
| 1 |
|
Clove |
| 3 |
|
Whole allspice |
INSTRUCTIONS
COMPOTE
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 Mixed Flower Petal and
Pistachio Sponge Cake.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #CD9184
Converted by MM_Buster v2.0l.
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