CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
|
Desserts, Kooknet, Cyberealm |
6 |
Servings |
INGREDIENTS
12 |
oz |
Package Frozen Raspberries; thawed |
1 |
c |
Sugar |
1/4 |
c |
Water |
3 |
lg |
Egg Yolks |
3/4 |
c |
Whipping Cream; chilled |
1/4 |
c |
Raspberry Liqueur |
1/3 |
c |
Almond Paste; broken |
1 |
lg |
Egg White |
1 |
tb |
Sugar; plus |
1 |
ts |
Sugar |
1 |
tb |
All-Purpose Flour |
INSTRUCTIONS
SOUFFLES
ALMOND MACAROONS
Preheat oven to 350°F. Line a cookie sheet with parchment paper. Stir all
the Almond Macaroon ingredients in a medium bowl until smooth. Drop batter
by rounded teaspoonfuls onto prepared sheet, spacing 3" apart. Using wet
fingers, flatten each into a 2" round. Bake until golden brown on edges,
about 15 minutes. Cool completely on a rack. Peel off parchment.
Puree raspberries in a food processor until smooth. Strain to remove seeds.
Cook sugar and water in a heavy saucepan over low heat, stirring until
sugar dissolves. Increase heat and boil, without stirring, until mixture
registers 238°F. on candy thermometer, tilting pan slightly to submerge
thermometer tip completely, about 8 minutes.
Using an electric mixer, beat egg yolks in a medium bowl until pale yellow
and slowly dissolving ribbon forms when beaters are lifted, about 5
minutes. Gradually beat in hot syrup. Continue beating until cool.
Carefully fold in raspberry puree. Whip cream in large bowl until stiff
peaks form. Fold cream into berry mixture. Spoon 1/3 cup into 1/2 cup
souffle dishes or custard cups.
Pour liqueur into a small bowl. Dip macaroons into liqueur. Place 1
macaroon atop berry mixture in each dish. Divide remaining berry mixture
among dishes, covering macaroons completely. Freeze until firm, about 5
hours.
Source: Gourmet Magazine TYped by Katherine Smith Kook-Net: The Shadow Zone
IV - Stinson Beach, CA
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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