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- 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.
- S. Chokel (Pastry Chef Ann-Marie Coniglio)
- 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
- 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
- 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.
- 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.
- Internet address for this recipe by Pastry Chef Ann-Marie Coniglio is at:
This was fabulous! Simply the best we've enjoyed from an internet recipe!!
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