1 Pate Sucree Dough-see
-separate recipe
6 tb Raspberry jam
1 tb Framboise eau-de-vie
-(raspberry brandy) or
-brandy
1/4 ts Unflavored gelatin
2/3 c Milk
1 (2-inch) piece vanilla bean
-cut in half lengthwise
2 Large egg yolks
3 tb Sugar
1 tb Cornstarch
1/3 c Chilled whipping cream
3 (1/2 pint) baskets
-raspberries
Powdered sugar
Preheat oven to 375F. Line 9-inch square baking pan with 2-inch high sides
with foil. Place dough in pan and press out to 1/4 inch thickness over
bottom and 1 inch up sides of pan. Freeze crust until firm, about 20
minutes.
Line crust with foil. Fill with dried beans or pie weights. Bake until
sides are set, about 20 minutes. Remove beans and foil. Continue baking
until crust is golden, about 15 minutes. Spread jam evenly over bottom of
crust. Bake until jam is set, about 2 minutes. Cool crust.
Combine frambois and gelatin in small bowl; let stand until gelatin
softens, about 10 minutes. Bring milk and vanilla bean to boil in small
saucepan. Mix yolks, 3 tablespoons sugar and cornstarch in medium bowl.
Gradually add hot milk mixture, whisking until blended. Return mixture to
saucepan. Whisk over medium ehat until thickened; boil 1 minute, whisking
constantly. Remove from heat; add framboise mixture and stir until gelatin
dissolves. Let pastry cream stand until cool but not set, whisking
occasionally, about 15 minutes.
Remove vanilla bean from pastry cream. Beat whipping cream in medium bowl
until medium-firm peaks form. Fold cream into pastry cream in 2 additions.
Spread pastry cream in prepared crust (layer will be thin). Chill until
cream is firmly set, about 2 hours. (Can be made 1 day ahead. Cover; keep
chilled.)
Mound raspberries over cream. Sprinkle lightly with powdered sugar.
From the Savoy region in France.
Yields
8 Servings