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with creme fraiche sorbet Pastry Chef Ann-Marie Coniglio Serves 10 Ingredients For the sorbet: 4 cups creme fraiche 1-1/2 cups light corn syrup 1/2 cup fresh lemon juice 1/2 cup granulated sugar pinch salt 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. For the cake: 2-2/3 cups granulated sugar 3-3/4 cups bread flour 1 Tbsp. baking powder 1 tsp. salt I Tbsp. fresh orange zest 1/2 each vanilla bean, scraped 6 oz. unsalted butter, cut into small pieces 2 cups whole milk 3 pts. fresh raspberries 10 Tbls. water 10 Tbls. granulated sugar as needed confectioners' sugar 1. Heat oven to 350'F. 2. Combine sugar, flour, baking powder, salt, orange zest and vanilla bean in mixing bowl; beat with paddle at medium speed for 1 minute. 3. Add butter; beat until texture resembles cornmeal. 4. Add milk; beat until smooth; reserve. 5. Place a single layer of raspberries on bottom of 5 1/4" quiche dishes. 6. Spoon 6 oz. batter over each; spread evenly. 7. Sprinkle each with I Tbsp. water and I Tbsp. sugar. 8. Place dishes on sheet pans; bake until golden brown (about 25 minutes); remove from oven. 9. To serve, dust top of warm cakes with confectioners' sugar; place cake on plate; put quenelle of sorbet on tuile; garnish with raspberries. |
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