Blanch manger with raspberry sauce, and strawberry salad with Brown Butter Pistachio and Poppy Seed Financiers

Aus dem Buch: „La Tartine Gourmande: Recipes for an Inspired Life“ von Bea Peltre Ein must have!

Blanch manger with raspberry sauce, and strawberry salad

For 8 small jars

You need:

For the blanc manger:

3 cups whole milk
2 vanilla beans, split open and seeds scraped out
Zest of 1/2 lime, finely grated
6 tablespoons cornstarch
1/2 cup pure cane sugar

For the raspberries sauce:

14 ounces (400 g) raspberries
2.5 tablespoons water
2.5 tablespoons blond cane sugar
3/4 gelatin sheet
Lime juice, to taste

To serve:

14 ounces (400 g) strawberries
3 tablespoons pure cane sugar
Lime juice, to taste
2.5 tablespoons unsalted green pistachios, finely chopped

Steps:

To prepare the blanc manger:

In a pot, combine the whole milk with the sugar, vanilla beans and seeds, and lime zest. Stir in the cornstarch. Bring to a simmer and let cook, stirring frequently, until the cream thickens and coats the spoon.
Divide the cream between the jars. Let cool while you prepare the raspberry sauce.

To prepare the raspberry sauce:

Place the gelatin in a large bowl filled with cold water. Let sit for 5 minutes.
In the meantime, in a pot, combine the raspberries with the sugar and the water. Bring to a simmer and cook for a few minutes until the raspberries soften.
Purée using a food processor.
Pass the raspberries through a fine mesh (or chinois) to discard the seeds. Add a squeeze of lime juice. Reheat the sauce.
Squeeze the excess out of the gelatin sheet and add to the warm sauce. Stir until it is dissolved.
Divide the sauce between the jars.

To prepare the strawberries:

 

In a bowl, toss gently together the strawberries with the sugar. Add a squeeze of lime juice.
When ready to serve, top each dessert with strawberry salad. Top with chopped unsalted pistachios.

I suggest serving the dessert with the mini brown butter pistachio and poppyseed financiers.

 

 

 

Brown Butter Pistachio and Poppy Seed Financiers

Makes 24

You need:

1/2 cup (90 g) shelled, unsalted green pistachios
7 tablespoons unsalted butter
5 cardamom pods, crushed
1 vanilla bean, split open and seeds scraped out
1/3 cup white rice flour
1/2 cup pure cane sugar
2 tablespoons poppy seeds
1/2 teaspoon fine sea salt
4 large egg whites, lightly beaten until foamy
Confectioner’s sugar, to serve
Chopped pistachios, to serve

 

Steps:

Preheat the oven to 350 F. Line a mini-muffin tin with 24 paper liners, set aside.
Using a coffee or spice grinder, grind pistachios into a fine powder; set aside.
In a small saucepan, melt butter over medium heat until light brown in color; remove from heat. Add cardamom pods and vanilla bean and seeds; let stand for 10 minutes. Strain butter; discard solids and set aside.
In a large bowl, mix together pistachio powder, rice flour, cane sugar, poppy seeds, and salt. Beat in egg whites until smooth; quickly stir in melted butter. Divide batter evenly among prepared muffin cups (use 1 heaping teaspoon batter per mini) and transfer to oven; bake until a cake tester inserted into the center of the cakes comes out clean, about 12 to 14 minutes for mini. Remove from oven and let cool completely.
To serve, dust with confectioner’s sugar and add chopped pistachios.

All Recipes are Copyright Bea Peltre
Brown Butter Pistachio and Poppy Seed Financiers are from Bea’s Book: La Tartine Gourmande – Recipes for an Inspired Life by Roost Books

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Dieser Beitrag wurde am August 8, 2012 um 10:17 am veröffentlicht und ist unter Desserts abgelegt. Lesezeichen hinzufügen für Permanentlink. Folge allen Kommentaren hier mit dem RSS-Feed für diesen Beitrag.

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