White chocolate veloutes 1

Yield: 8 servings

Measure Ingredient
8 tablespoons UNSALTED BUTTER, SOFTENED
1¼ cup GRANULATED SUGAR, DIVIDED
3 \N EGGS, SEPARATED AT ROOM TEMP
2 teaspoons VANILLA EXTRACT
\N \N GRATED RIND OF 1 LEMON
14 ounces WHITE CHOCOLATE
2 cups HEAVY CREAM
4 \N EGGS PINCH SALT
¼ cup FRAMBOISE LIQUEUR
½ pint FRESH RASPBERRIES
8 ounces CHUNK WHITE CHOCOLATE,
3 cups UNSWEETENED FROZEN RASP BERRIES
1¼ cup ALL-PURPOSE FLOUR
2 teaspoons BAKING POWDER
\N dash SALT
⅓ cup MILK
¼ cup GRANULATED SUGAR
1 pack UNFLAVORED POWDERED GELATIN
¼ cup COLD WATER
¼ cup SEEDLESS RASPBERRY JAM ABOUT 3/4-INCH THICK
½ cup GRANULATED SUGAR

SPONGE CAKE

WHITE CHOCOLATE VELOUTE

ASSEMBLY

WHITE CHOCOLATE CURLS

RASPBERRY SAUCE

Make the sponge cake:

Position a rack in the center of the oven and preheat to 350 degrees F.

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 4½-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 ½-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 ¼ 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 ½-by-2 ½-inch strips out of stiff paper (unused manila

folders work well). Bring the short ends of each strip together, overlapping by ½ inch, and tape the outside seams with masking tape.

The ring molds should be approximately 2 ¾ inches in diameter.

Line the molds:

Using a 2 ¾-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.

In a chilled 4 ½-quart bowl of a heavy-duty electric mixer, using the

wire whip attachment, whip the cream until it just begins to mound. Set

aside in the refrigerator.

Continued........

Submitted By CHARLENE DEERING On 03-13-95

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