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Cr�me Anglaise Raspberry Island




Source of Recipe


KSL
Cr�me Anglaise Raspberry Island

http://media.bonnint.net/slc/2491/249168/24916843.jpg

Ingredients:

* 4 large egg whites, room temperature
* 1/4 teaspoon salt
* 3 tablespoons cold water
* 1 teaspoon bottled lemon juice
* 1 teaspoon vanilla
* 2/3 cup sugar
* 1 tablespoon cornstarch
* Cr�me Ingredients:
* 2 cups light cream or half n half
* 1/4 teaspoon salt
* 6 large egg yolks
* 1/3 cup sugar
* 1 fresh lemon
* 4 cups fresh raspberries, approx 16 oz
* Fresh mint leaf, optional garnish

Method:

Preheat oven to 250 degrees. Draw 8 approximately 4-inch circles on parchment paper, turn paper over and place on baking sheet. Combine cold water, vinegar or lemon juice and 1 teaspoon vanilla extract; set aside. Stir together 1 cup sugar and cornstarch; set aside.

Meringue - Separate egg whites and yolks, being careful no yolk gets in whites. Set yolks aside for Cr�me. Place 4 egg whites in oil free bowl, add 1/4 teaspoon salt and beat until stiff peaks form. Add water/lemon juice and beat until stiff. Gradually beat in sugar and cornstarch, one tablespoon at a time; beat until very stiff (this entire process should take about 7-10 minutes). Pipe or spoon egg whites onto prepared parchment paper creating a mound of meringue. Bake 1 hour; turn off oven, leave meringue in oven until completely cold.

Cr�me - Place cream and 1/4 teaspoon salt in saucepan, bring to a low simmering boil. While cream is heating, beat egg yolks; slowly beat in 1/3 cup sugar into yolks; beat until smooth. Stir approximately 1/3 the simmering hot cream into prepared eggs; pour tempered eggs back into remaining cream; return pan to heat and stirring constantly continue to cook until mixture thickens enough to coat the back of a metal spoon (temperature should be at least 165 degrees, but do not boil). Remove pan from heat, stir in 1 tablespoon lemon juice and 1 teaspoon lemon zest, cool. Cover and refrigerate until ready to use.

To Serve - Divide cr�me among 8 shallow dessert dishes, place one meringue in each bowl, top with berries; garnish with lemon zest twist and mint leaf.

Notes:

Cr�me Anglaise is the French term for a rich stirred custard which is often used as a dessert sauce. For this recipe the Cr�me creates a rich base for the meringue island creating a classic European dessert. Nutrition analysis was calculated using light cream. Nice recipe to prepare ahead. Serves 8