Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

RASPBERRY TRIPLE CROWN

Serves:6

Serves: 6
Preparation time: 20 minutes
Cooking time: 10 minutes
Total time: 30 minutes

Ingredients

  • For the wafer batter:
    4 ounces (1 stick) sweet butter, soft
    1 cup confectioner’s sugar
    1/2 cup flour, all purpose
    1 teaspoon vanilla extract
    3 egg whites

    For the raspberry coulis:
    2 cups raspberries
    1/2 cup confectioner’s sugar

    For the Chantilly cream:
    1 cup whipping cream
    6 tablespoons confectioner’s sugar
    2 teaspoons instant vanilla pudding

Preparation

  • Make the wafer batter:
    Preheat oven to 350 degrees. Beat butter with confectioner’s sugar until creamy. Beat in flour, and vanilla. Beat egg whites to a light texture. Fold them into the batter.
    Spoon the equivalent of a tablespoon of batter on a buttered cookie sheet pan. Spread batter with a small spoon to form 4 inch circles. Continue spooning and spreading more batter leaving about 3 inch space between wafer batter. Bake the wafers until golden brown and crisp, 5 to 8 minutes. Transfer wafers to rack. While hot, they can also be shaped into cups. Cool. In high humidity, store in an air tight box until ready to use.
    Make the raspberry coulis:
    Save half the raspberries for garnish. In an electric blender, puree remaining raspberries with confectioner’s sugar. Strain, and chill.
    Make the Chantilly Cream:
    In an electric mixer, whip the cream with the confectioner’s sugar and vanilla pudding until stiff.

    Presentation:
    Pipe 4 rosettes of cream in center of a dessert plate. Arrange 6 to 8 fresh raspberries on cream. Top with a wafer, cream, raspberries. Top with a second wafer. Pipe a cream rosette in center. Arrange raspberries around cream rosette. Decorate with mint leaves. Spoon 3 tablespoons raspberry coulis in each plate. Serve.
Print Recipe
on The World Cuisine
 
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 
Raspberry triple crown

Add Comment

* Required information
1000
What is the sum of 1 + 2 + 3?

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Fall food carousel

Winter   | Spring   | Summer