1 pint Milk
1 Vanilla bean, split
5 1/4 ounces Egg yolks
9 ounces Granulated sugar
1/2 ounce Gelatin, softened sheets (4)
1 pint Heavy cream, whipped
14 ounces Water
10 ounces Granulated sugar
1 ounce Gelatin, soaked
6 ounces Lime juice
1 tablespoon Lime zest
24 ounces Red Berries, raspberries, currants, strawberries, or any combination
24 fluid ounces Vanilla Custard Sauce (Crème Anglaise)
24 disks Breton Shortbread, baked
2 quarts Red Fruit Sorbet
24 Cups Tulipe Cookies (Tuile Batter) (24 cookie cups)
Rose or raspberry powder, *see Note
Raspberry purée, as needed
Yield: 24 Desserts
1. *NOTE: Rose Powder: Fresh rose petals, dried and then ground into a fine powder; used to flavor chocolates, fillings and toppings.
2. Bring the milk and vanilla bean to a boil.
3. Whisk the yolks in a small bowl and temper with some of the heated milk. Add back to the mixture and cook the cream, stirring constantly until lightly thickened.
4. Remove from the heat. Melt the gelatin then stir it into the cream. Cool down then fold in the whipped cream.
5. Place twenty-four 3-inch (centimeter) ring molds on paper-lined sheet pans. Divide the Bavarian cream between the molds. Level the cream to a height of about 1/2 inch (1.2 centimeter) in each ring. Chill in the refrigerator until firm, about 2 hours.
6. Divide the assorted red fruits evenly between the rings, covering the firm Bavarian cream to a height of 1/2 inch (centimeter).
7. Make a simple syrup from the water and sugar. Melt the gelatin and add to the syrup with the lime juice and zest.
8. Pour the lime gel over the fruits to cover and refrigerate until set.
9. To serve, spoon some crème anglaise in the center of each serving plate. Position a Breton shortbread cake on top of the sauce. Unmold a Vanilla Cream Bavarian onto each shortbread disk. Spoon a quenelle of sorbet on top of the get. Garnish with a Tulip Cookie, some raspberry purée and rose or raspberry powder.
1 Vanilla bean, split
5 1/4 ounces Egg yolks
9 ounces Granulated sugar
1/2 ounce Gelatin, softened sheets (4)
1 pint Heavy cream, whipped
14 ounces Water
10 ounces Granulated sugar
1 ounce Gelatin, soaked
6 ounces Lime juice
1 tablespoon Lime zest
24 ounces Red Berries, raspberries, currants, strawberries, or any combination
24 fluid ounces Vanilla Custard Sauce (Crème Anglaise)
24 disks Breton Shortbread, baked
2 quarts Red Fruit Sorbet
24 Cups Tulipe Cookies (Tuile Batter) (24 cookie cups)
Rose or raspberry powder, *see Note
Raspberry purée, as needed
Yield: 24 Desserts
1. *NOTE: Rose Powder: Fresh rose petals, dried and then ground into a fine powder; used to flavor chocolates, fillings and toppings.
2. Bring the milk and vanilla bean to a boil.
3. Whisk the yolks in a small bowl and temper with some of the heated milk. Add back to the mixture and cook the cream, stirring constantly until lightly thickened.
4. Remove from the heat. Melt the gelatin then stir it into the cream. Cool down then fold in the whipped cream.
5. Place twenty-four 3-inch (centimeter) ring molds on paper-lined sheet pans. Divide the Bavarian cream between the molds. Level the cream to a height of about 1/2 inch (1.2 centimeter) in each ring. Chill in the refrigerator until firm, about 2 hours.
6. Divide the assorted red fruits evenly between the rings, covering the firm Bavarian cream to a height of 1/2 inch (centimeter).
7. Make a simple syrup from the water and sugar. Melt the gelatin and add to the syrup with the lime juice and zest.
8. Pour the lime gel over the fruits to cover and refrigerate until set.
9. To serve, spoon some crème anglaise in the center of each serving plate. Position a Breton shortbread cake on top of the sauce. Unmold a Vanilla Cream Bavarian onto each shortbread disk. Spoon a quenelle of sorbet on top of the get. Garnish with a Tulip Cookie, some raspberry purée and rose or raspberry powder.
