Tuesday, November 17, 2009

*Raspberries*

Seeing as everyone knows what roast beef looks like, I thought I'd skip straight through to Dessert... although technically it is called the Sweet Entremet as it is a large sweet.
It is also awesomely delicious and the entire thing got eaten save for about 1 spoonful left at the end.

I made 1 portion to begin with, but that was clearly not enough so I made double again (so in total 3 portions)... not only increasing the amount but also giving a pretty two toned effect (I totally meant to do it on purpose ;) )
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RASPBERRY CREAM.

INGREDIENTS. - 1/2 a pint of cream
1/2 a gill of milk
3/4 oz. of castor sugar
1/4 oz. of gelatine
the juice of 1/2 a lemon
1/2 as gill of raspberry syrup, or 2 dessertspoonfuls of raspberry jam
cochineal

METHOD. - When raspberry jam is used instead of syrup, pass it through a hair sieve, dilute with water to make the required quantity, and add a few drops of cochineal.
Dissolve the gelatine and sugar in the milk, add the lemon-juice, mix with the raspberry syrup, and stir in the stiffly whipped cream.

TIME. - About 1/2 an hour. SUFFICIENT for 1 small mould.

A few notes about this recipe. When adding the lemon-juice (an acid) to the milk/sugar/gelatine mix, wait until it has cooled a little and add it very gradually or else you get lemon milky curds when it curdles. Not so nice... however the lemon juice does add a lovely tang to the cream stopping the dish from being far too cloying and making it delectable. I actually used a Bundt cake pan for my mould and served with fresh raspberries and blueberries. If your cream is sticking too much to the mould, dip it very quickly in hot water... DO NOT LEAVE IT IN THERE FOR ANY LENGTH OF TIME, or else you will melt the cream and get the run-off like you can see in the pictures... Learn from my mistakes.

THIS RECIPE IS DELICIOUS!!!!!!

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6 comments:

Packrat said...

It looks gorgeous! So does your table.

Amanda said...

That looks delicious!

thegodscake said...

wow this looks amazing! Thanks for your comment.
(^-^)
I will add you to my blog roll,

Michael

Roxanne said...

Goodness--this is RIGHT up my alley!

Have to ask the usual ignorant American questions:

1) What's a gill?
2) What's a cochineal?
3) Is castor sugar just plain granulated sugar?
4) Can you make an English to English dictionary just for me?

weenie_elise said...

-A gill is a 1/4 of a pint.
-Cochineal is red food colouring.
-Caster sugar is superfine sugar, but you could probably use ordinary sugar.

Packrat said...

I'm butting in - again. According to 3 different sources castor or caster sugar is finer than granulated sugar but courser than powdered sugar (United States).

We can make our own castor sugar by grinding regular granulated sugar in a food processor for about a minute. (A blender should work for small batches.)

Elise, thanks for the translations! I was going to have to do some more research.