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White Chocolate Raspberry Veloutes Pt 1

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CATEGORY CUISINE TAG YIELD
Fruits, Eggs, Dairy, Grains Chocolate, Desserts, Fruits 24 Servings

INGREDIENTS

8 T Unsalted butter, 1 stick
softened
1 1/4 c Granulated sugar, divided
3 Eggs, separated at room
temperature
2 t Vanilla extract
Grated rind of 1 lemon
1/4 c All-purpose flour
2 t Baking powder
1 pn Salt
1/3 c Milk
14 oz White chocolate
2 c Heavy cream
4 Eggs
1 pn Salt
1/4 c Granulated sugar
1 Env unflavored powdered
gelatin
1/4 c Cold water
1/4 c Framboise liqueur
1/2 pt Fresh raspberries
1/4 c Seedless raspberry jam
1 Chunk white chocolate, 8
ounce about 3/4-inch
thick
3 c Unsweetened frozen
raspberries
1/2 c Granulated sugar

INSTRUCTIONS

Make the sponge cake:  Position a rack in the center of the oven and
preheat to 350 degrees  Line a 12-by-18 inch jelly roll pan with
aluminum foil, leaving a  2-inch overhang on the short ends of the pan.
Butter the aluminum  foil and the sides of the pan. Lightly dust the
bottom of the pan  with flour and tap out the excess. In a 4 1/2-quart
bowl of a  heavy-duty electric mixer, using the paddle attachment, beat
the  butter at medium-high speed 1 minute, until smooth. While
continuing  to beat, add 1 cup of the sugar in a steady stream. Beat 2
to 3  minutes, until the mixture is light and creamy. Beat in the egg
yolks  one at a time, stopping to scrape down the side of the bowl if
necessary. Beat in the vanilla and lemon rind, and continue to beat
for 2 minutes. Sift the flour and baking powder together onto a piece
of waxed paper. Set aside. In a grease-free 4 1/2-quart bowl of a
heavy-duty electric mixer, using the wire whip attachment, beat the
egg whites with the salt at low speed until frothy. Gradually  increase
the speed to medium-high and continue beating the whites  until they
start to form soft peaks. One teaspoon at a time,  gradually add the
remaining 1/4 cup of sugar and continue to beat the  whites until they
form stiff, shiny peaks. Beating at low speed,  alternately add the
flour mixture and milk to the yolk mixture.  Continue to beat at low
speed for 1 minute. Using a balloon whisk or  large rubber spatula,
fold the beaten whites into the egg yolk  mixture one-third at a time.
Scrape the batter into the prepared pan  and spread it into a thin,
even layer with an offset metal cake  spatula. Bake the sponge cake for
20 to 25 minutes, until the center  springs back when gently pressed
with a finger. Transfer the pan to a  wire rack and cool for 10
minutes. Using the foil edges as handles,  lift the cake from the pan
and set it on a wire rack to cool  completely.  Make the ring molds:
Cut eight 9 1/2-by-2 1/2-inch strips out of stiff paper (unused manila
folders work well). Bring the short ends of each strip together,
overlapping by 1/2 inch, and tape the outside seams with masking  tape.
The ring molds should be approximately 2 3/4 inches in diameter.  Line
the molds:  Using a 2 3/4-inch round cookie cutter or one of the
prepared ring  molds, cut out 8 rounds of the sponge cake. Reserve the
remaining  sponge cake for garnish. Line a baking sheet with aluminum
foil and  place the cake rounds on it. Moisten each cake round with
some of the  Framboise liqueur. Place one ring mold over each cake
round, so that  the mold touches the bottom of the baking sheet.  Make
the white chocolate veloute:  Melt the white chocolate according to the
directions in the Chocolate  Key. Set aside to cool. continued in part
2

A Message from our Provider:

“To ignore God is the height of selfishness”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 246
Calories From Fat: 99
Total Fat: 11.3g
Cholesterol: 78.3mg
Sodium: 162.1mg
Potassium: 221.2mg
Carbohydrates: 37.1g
Fiber: 4.1g
Sugar: 24.6g
Protein: 5.5g


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