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Recipe Name: Gratin De Framboise Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 6

1 Quart(s) Fresh raspberries
3 Egg yolks
1/2 Cup(s) Sugar
1/4 Cup(s) All-purpose flour, sifted
1 Pint(s) Milk
1/2 Vanilla bean -or-
1/2 Teaspoon(s) Vanilla extract
1 Cup(s) Whipping cream
6 Tablespoon(s) Raspberry liqueur
Butter, softened
1/2 Cup(s) Coarsely chopped hazelnuts
Sifted confectioners' sugar, Sifted confectioners' sugar
Wash rasberries, discarding any that are bruised. Drain and
keepchilled. In a small bowl, beat egg yolks & sugar until they are
white.Add flour to eggs, but do not overmix. In small saucepan, bring
milk andvanilla to boil. Pour slowly over yolk mixture so yolks do not
cook.Return custard mixture to saucepan & bring to boil, mixing well.
Boil 1minute. Remove from heat & cool completely. Discard vanilla bean
ifused. Preheat oven to 350F. in chilled bowl, beat cream until
stiff.Blend cooled custard with raspberry liqueur. Fold in whipped
cream & theraspberries, being careful not to break the whole berries.
Pour intobuttered 12-inches or 14-inch au gratin dish & sprinkle with
hazelnuts.Bake in preheated oven 7 minutes. Remove. Dust with
confectioners' sugarand serve warm.LE BAGATELLEK ST, NW WASH. DC. WINE:
DOMAINECHANDON BRUTFrom the <Micro Cookbook Collection of French
Recipes>. Downloaded fromGlen's MM Recipe Archive,

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