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Active Time: 30 Minutes
Total Time: 5 Hours 15 Minutes
Yield: Serves 4
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| Infused in cream, chamomile bestows its soothing character on an elegant dessert. The recipe yields more wafers than you’ll need for layering; store the remainder for teatime. |
RECIPE INGREDIENTS
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DIRECTIONS
FOR CREAM: In a small saucepan over medium heat, combine the milk and sugar and bring almost to a boil. Remove from the heat. In a small bowl, stir together the egg yolks until blended. Stir a few tablespoons of the hot milk into the yolks. Slowly pour the yolks into the hot milk, stirring continuously. Return to low heat and cook, stirring continuously, until thickened to a custard, 1-2 minutes; do not boil. Pour the custard through a fine-mesh sieve into a bowl. Add the tea bags and let stand for 30 minutes. Remove the tea bags, squeezing the liquid from them into the custard.
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In a small pan over low heat, sprinkle the gelatin over the water; stir until dissolved. Pour into the custard and stir to mix. Let cool slightly.
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Meanwhile, in a bowl, beat the cream until soft peaks form. Gently fold the cream into the cooled custard. Cover and refrigerate until firm, 4-6 hours or for up to 1 day.
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FOR WAFERS: Preheat an oven to 375 degrees F. Butter and flour 2 baking sheets. In a clean bowl, beat the egg whites until soft peaks form. Slowly add the sugar and continue beating until the peaks are stiff and glossy, 3-4 minutes. Fold in the flour and lemon zest alternately with the melted butter just until blended. Let rest for 10 minutes.
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For each wafer, using a spoon, place 2 teaspoons of the batter on a prepared baking sheet. Using the back of the spoon, spread into a disk 2 1/4 inches in diameter and 1/8 inch thick. You should have 24 disks in all. Place in the center of the oven and immediately reduce the heat to 325 degrees. Bake until pale gold and crisp, 10-12 minutes. While hot, using a spatula, carefully transfer to a rack to cool.
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FOR SAUCE: In a food processor fitted with the metal blade, purée the raspberries. Pass through a fine-mesh sieve into a bowl. Stir in the sugar and the grappa, if using.
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TO ASSEMBLE: Set aside 12 of the wafers; store the remainder in an airtight container for another use. Spoon the custard into a pastry (piping) bag fitted with a star tip. Pipe a small dollop onto the center of a plate. Press a wafer on top. Pipe some custard over the center and arrange a row of berries around the edge. Cover with another wafer and again top with the custard and berries. Sprinkle a third wafer with 3/4 teaspoon of the confectioners’ sugar and place on top. Garnish with a swirl of custard, a berry and a mint leaf. Repeat until all have been assembled. Drizzle some berry sauce on each plate and serve immediately.
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Recipe author: Mary Beth Clark
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Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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| Carbohydrates, Total: |
51g |
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