| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains, Dairy, Eggs | Canadian | Brunch for, Fruit, Desserts, Canadian li | 8 | Servings |
INGREDIENTS
| 2 | c | Vanilla wafer crumbs |
| 1/2 | c | Toasted chopped almonds or walnuts |
| 1 | tb | Granulated sugar |
| 1/3 | c | Butter; melted |
| 2/3 | c | Granulated sugar |
| 2 | tb | Cornstarch |
| 2 | c | Milk |
| 3 | Egg yolks | |
| 3 1/2 | ts | Vanilla |
| 1 1/2 | Envelopes unflavoured gelatin | |
| 1/3 | c | Cold water |
| 3 | c | Rasberries; * See Note |
| 1/2 | c | Granulated sugar |
| 1 | tb | Lemon juice |
| 1 | c | Whipping cream |
INSTRUCTIONS
CRUST CUSTARD LAYER RASPBERRY LAYER * Frozen, unsweetened, thawed. Serve this dessert with whole fresh raspberries in the summer or, in winter, puree frozen raspberries to serve as a sauce. Crust: In bowl, combine crumbs, almonds and sugar; mix in butter. Pat into 8-inch (2 L) square glass baking dish. Bake in 350 F (180 C) oven for 10 to 15 minutes or until fragrant and lightly browned. Let cool on rack. Custard Layer: Meanwhile, in heavy saucepan, stir sugar with cornstarch; whisk in milk and cook over medium-low heat, stirring constantly, for 5 to 10 minutes or until slightly thickened and smooth. In bowl, whisk egg yolks; stir in half of the hot milk mixture. Return egg yolk mixture to pan; cook, stirring constantly, for about 3 minutes or until thickened. Remove from heat; stir in vanilla. Stir gelatin into cold water; let stand for 1 minute, then stir half of the mixture into custard. Cover and set remaining gelatin mixture aside for raspberry layer. Lay plastic wrap directly on surface of custard; let cool. Pour over crust and refrigerate until set, about 2 hours. Raspberry Layer: Press raspberries through food mill or fine sieve to mask, remove seeds and make about 1 cup (250 mL). Transfer to small saucepan; add sugar and cook over medium heat for 2 minutes, stirring to dissolve sugar. Remove from heat; stir in lemon juice and reserved gelatin mixture until gelatin is dissolved. Chill until consistency of raw egg whites. Whip cream; fold in raspberry mixture. Spread over custard; cover and refrigerate until set, about 4 hours. (Dessert can be covered and refrigerated for up to 2 days.) Cut into squares to serve with forks. Makes 8 servings. To toast almonds, spread on baking sheet and bake in 350 F (180 C) oven for 5 to 7 minutes or until golden. Typos and 'Busting' courtesy of Peg Baldassari, March 18, 1998. Recipe by: Canadian Living Posted to recipelu-digest by Peg Baldassari <Baldassari@compuserve.com> on Mar 18, 1998
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