Raspberry Delights

Serves: 3

Weldon Lockman

1 January 1970

Based on User reviews:

50

Spice

43

Sweetness

56

Sourness

43

mins

Prep time (avg)

4.8

Difficulty

Ingredients:

3 cup

Water

1

Sugar (superfine)

1 cup

Corn Syrup

12 large

Egg White

1 tbsp

Lemon Juice

30 g

Gelatin

3.5 cups

All-Purpose Flour

2 tbsps

Ground Ginger

1 cup

Whole Milk

1

Semisweet Chocolate (melted, for dipping tuile)

1

Cake (sponge)

1

Raspberry (fresh, for garnish)

Directions:

1

To make the marshmallow cream

2

In a small saucepan, combine 1/2 cup of water with sugar and corn syrup, bring to a boil for 5 minutes

3

In a standing mixer, whip egg whites until they form a soft peak and add the lemon juice

4

Leaving mixer on high, add the boiling syrup in 3 parts to the egg whites

5

In a small bowl, dissolve the gelatin with remaining 1/4 cup of water

6

Add the dissolved gelatin to the mixer, and leave to mix for 3 to 5 minutes

7

Cover with plastic wrap and set aside

8

To make the tuile

9

Preheat oven to 350 degrees F

10

In the standing mixer, add the confectioners' sugar, flour, ground ginger, egg whites and milk and mix together well

11

Let batter set for 30 minutes

12

Using a sturdy plastic disposable plate, cut out a decorative shape in center

13

On a baking sheet, lined with a silpat or parchment paper, fill the stencil with a thin layer of batter

14

Remove the stencil, repeat with remaining batter and bake until golden, about 10 minutes

15

When tuiles are cool enough to handle, but still hot, wrap them loosely around the handle of a wooden spoon

16

When cool remove shell, melt some semisweet chocolate and dip the ends of the tuile shell in it

17

Using a biscuit cutter, cut 2 rounds of sponge cake

18

Place 1 sponge cake round on the bottom of a plate

19

Spread raspberry marmalade on the sponge cake and place raspberries on top

20

Put the marshmallow cream in a bag with a # 5 star tip

21

Make a circle on top of the raspberries

22

Now repeat the sponge cake series again with the raspberry marmalade spread

23

Place another layer of fresh raspberries and finish off with marshmallow cream topping

24

Get a nice raspberry and roll it in super fine sugar

25

Place it on the center with a mint leaf

26

Serve with tuiles