Yield: 6 Servings
|1 quart||Fresh raspberries|
|3 \N||Egg yolks|
|¼ cup||All-purpose flour; sifted|
|½ \N||Vanilla bean -or-|
|½ teaspoon||Vanilla extract|
|1 cup||Whipping cream|
|6 tablespoons||Raspberry liqueur|
|\N \N||Butter; softened|
|½ cup||Coarsely chopped hazelnuts|
|\N \N||Sifted confectioners' sugar|
Wash rasberries, discarding any that are bruised. Drain and keep chilled.
In a small bowl, beat egg yolks & sugar until they are white. Add flour to eggs, but do not overmix. In small saucepan, bring milk and vanilla to boil. Pour slowly over yolk mixture so yolks do not cook. Return custard mixture to saucepan & bring to boil, mixing well. Boil 1 minute. Remove from heat & cool completely. Discard vanilla bean if used. Preheat oven to 350F. in chilled bowl, beat cream until stiff. Blend cooled custard with raspberry liqueur. Fold in whipped cream & the raspberries, being careful not to break the whole berries. Pour into buttered 12-inches or 14-inch au gratin dish & sprinkle with hazelnuts. Bake in preheated oven 7 minutes.
Remove. Dust with confectioners' sugar and serve warm.
K ST, NW WASH. DC. WINE: DOMAINE CHANDON BRUT
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .