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15 December 2012,01:09 by
J.Sujatha

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RASPBERRY CREME ANGLAISE

Serves :
6

Preparation Time :
30 minutes

Cooking Time :
10 minutes

Preparation Method :

  • Caramel: Dissolve sugar with water in a heavy pan and boil to a golden brown.
  • Créme Anglaise: Microwave the raspberries for half a minute on FULL power, then strain to remove seeds.
  • Whisk yolks and sugar together until pale and creamy. Heat the cream until almost boiling.
  • Stir cream into yolk mixture then return to pan. Stir over low heat until mixture coats the back of the spoon and stir in raspberries.
  • Floating Islands: Whisk egg whites to soft peaks. Gradually whisk in caster sugar until mixture is stiff and shiny. Half-fill a deep-frying pan with water and simmer to low flame.
  • Spoon the small rounds of meringue into water in batches and simmer over low flame for about 2-3 minutes or until they have doubled in size and firm, turning over once.
  • Lift out meringues with a slotted spoon and drain on kitchen paper. Repeat with remaining mixture.
  • Serve créme anglaise with meringues on top. Drizzle with hot caramel, scatter with whole raspberries and sprinkle with almonds.

INGREDIENTS

The Caramel

  • 100 grams castor sugar
  • 2 tablespoon water

The Créme Anglaise

  • 100 grams raspberries, pureed and strained
  • 4 large egg yolks
  • 50 grams castor sugar
  • 225 ml single cream

The Floating Islands

  • 100 grams granulated sugar
  • 2 large egg whites
  • 45 grams toasted flaked almonds

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