| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Gma4 |
1 |
servings |
INGREDIENTS
| 2 |
|
Egg yolks |
| 2 |
tb |
Sugar |
| 4 |
oz |
Creme fraiche; (1/2 cup) |
| 2 |
tb |
Dark rum |
| 3 |
tb |
All-purpose flour |
| 3 |
tb |
Plumped golden raisins |
| 3 |
tb |
Sugar |
| 6 |
|
Egg whites |
| 1/2 |
c |
Strawberry puree |
| 1 |
c |
Fresh sliced berries |
|
|
Sugar to taste |
| 2 |
md |
Size mixing bowls |
| 2 |
|
Saute pans |
|
|
Whisk |
|
|
Plastic spatula |
|
|
Spoons |
INSTRUCTIONS
SAUCE INGREDIENTS
EQUIPMENT REQUIRED
1. In a medium size mixing bowl, whisk together the egg yolks and 2
tablespoon sugar until pale yellow. Add the creme fraiche, then the dark
rum.Whisk in the sifted all-purpose flour and raisins.
2. In a separate mixing bowl, whisk the egg whites to soft peak. Stream in
the sugar, and continue whipping until firm peaks form. Fold the egg whites
into the "Kaiser" base.
3. Spoon the souffled "Kaiser" base between the 2 buttered and sugared
pans. Bake at 425 degrees for 10-12 minutes.
4. For sauce: warm all ingredients in a pan and then spoon some of the
sauce out of the pan onto a plate and then place the pastry on top. Add
powdered sugar to taste.
2 pans makes enough for 4 - 8 people
Recipe copyrightC1999 Wolfgang Puck.
Converted by MC_Buster.
NOTES : From Chef and author Wolfgang Puck
Recipe by: Good Moring America
Converted by MM_Buster v2.0l.
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