| 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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