| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
French |
Dessert |
6 |
Servings |
INGREDIENTS
| 1 |
qt |
Fresh raspberries |
| 3 |
|
Egg yolks |
| 1/2 |
c |
Sugar |
| 1/4 |
c |
All-purpose flour; sifted |
| 1 |
pt |
Milk |
| 1/2 |
|
Vanilla bean -or- |
| 1/2 |
ts |
Vanilla extract |
| 1 |
c |
Whipping cream |
| 6 |
tb |
Raspberry liqueur |
|
|
Butter; softened |
| 1/2 |
c |
Coarsely chopped hazelnuts |
|
|
Sifted confectioners' sugar |
INSTRUCTIONS
Wash rasberries, discarding any that are bruised. Drain and keep chilled.
In a small bowl, beat egg yolks & sugar until they are white. Add flour to
eggs, but do not overmix. In small saucepan, bring milk and vanilla to
boil. Pour slowly over yolk mixture so yolks do not cook. Return custard
mixture to saucepan & bring to boil, mixing well. Boil 1 minute. Remove
from heat & cool completely. Discard vanilla bean if used. Preheat oven to
350F. in chilled bowl, beat cream until stiff. Blend cooled custard with
raspberry liqueur. Fold in whipped cream & the raspberries, being careful
not to break the whole berries. Pour into buttered 12-inches or 14-inch au
gratin dish & sprinkle with hazelnuts. Bake in preheated oven 7 minutes.
Remove. Dust with confectioners' sugar and serve warm.
LE BAGATELLE
K ST, NW WASH. DC. WINE: DOMAINE
CHANDON BRUT
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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