Description:

A simple and rich raspberry batter cake with a creamy rich sorbet for a special dessert for after dinner or a regal dessert and coffee gathering.

Source:

S. Chokel (Pastry Chef Ann-Marie Coniglio)

Serves/Makes:10

Ingredients

• Sorbet:
• 4 cups (950 ml) creme fraiche
• 1-1/2 cups (350 ml) light corn syrup
• 1/2 cup (125 ml) fresh lemon juice
• 1/2 cup (125 ml) granulated sugar
• pinch salt
• Cake:
• 2-2/3 cups (625 ml) granulated sugar
• 3-3/4 cups (875 ml) bread flour
• 1 tbsp (15 ml) baking powder
• 1 tsp (5 ml). salt
• 1 tbsp (15 ml) fresh orange zest
• 1/2 each vanilla bean, scraped
• 6 oz (168 grm). unsalted butter, cut into small pieces
• 2 cups (475 ml) whole milk
• 3 pts. fresh raspberries
• 10 tbsp (150 ml) water
• 10 tbsp (150 ml) granulated sugar
• confectioners' sugar, as needed

Preparation

• Sorbet:
• Combine and mix all ingredients in non-reactive bowl.
• Transfer to ice cream maker.
• Process according to manufacturer's instructions.
• Transfer to airtight, non-reactive container; cover; freeze until needed.
• Cake:
• Heat oven to 350 degrees (175 C.).
• Combine sugar, flour, baking powder, salt, orange zest and vanilla bean in mixing bowl; beat with paddle at medium speed for 1 minute.
• Add butter; beat until texture resembles cornmeal.
• Add milk; beat until smooth; reserve.
• Place a single layer of raspberries on bottom of 5 1/4" quiche dishes.
• Spoon 6 oz (168 grm). batter over each; spread evenly.
• Sprinkle each with 1 tbsp (15 ml) water and 1 tbsp (15 ml) sugar.
• Place dishes on sheet pans; bake until golden brown (about 25 minutes); remove from oven.
• To serve, dust top of warm cakes with confectioners' sugar; place cake on plate; put quenelle of sorbet on tuile; garnish with raspberries.

Comments

Internet address for this recipe by Pastry Chef Ann-Marie Coniglio is at: http://chef-of-the-month.com/recipes/agingrass/data/dessert-cake-raspberry-batter-fruit.shtml

This was fabulous! Simply the best we've enjoyed from an internet recipe!!