| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Dessert | 12 | Servings | |
INGREDIENTS
| 7 | c | Milk; divided |
| 2 | c | Heavy whipping cream |
| 3 | Vanilla beans; split lengthwise -or- | |
| 1 | tb | Vanilla extract |
| 1 | Lemon; zest of | |
| 4 | Envelopes unflavored gelatin | |
| 1 | c | Sugar |
| Mint leaves; for garnish | ||
| 1 | pt | Fresh raspberries |
| 3 | tb | Confectioners' sugar; or to taste |
| 1 | c | Dried apricots |
| 3 | c | Water |
| 1 | tb | Sugar |
INSTRUCTIONS
RASPBERRY SAUCE APRICOT SAUCE From: christi@lexis-nexis.com (Christi Wilson) Date: 20 Sep 1995 11:16:18 -0600 In saucepan, combine 6 cups milk, whipping cream, vanilla beans (if using) and lemon zest. (If using vanilla extract, do not add now.) Set pan over medium-high heat, cover and bring just to boil. Remove from heat. Let steep, covered, about 1 hour. Sprinkle gelatin over remaining cup milk; let sit until dissolved. Return milk and cream mixture to simmer. Remove from heat and whisk in dissolved gelatin and sugar until smooth. Strain mixture into pitcher or bowl with lip. If using vanilla extract, add now, or scrape vanilla seeds out of bean and stir into cream. Pour into 12 ramekins or other small molds. Chill until set, at least 2 hours. To serve, spread a couple of tablespoons of sauce on a plate. Dip the molds into hot water to loosen custard. Unmold each in the puddle of sauce. Drizzle with additional sauce. Garnish with mint leaves. RASPBERRY SAUCE: Reserve a few of the prettiest berries for garnish. Puree remaining raspberries and sugar in blender or food processor until smooth. Press through a sieve to extract the seeds. Refrigerate until needed. APRICOT SAUCE: Place apricots and water in saucepan and bring to boil. Reduce heat and simmer 20 to 30 minutes until water is reduced by about 1/3. Puree in blender or food processor. Strain. Stir in sugar. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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