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Biscuit Glace of Raspberries (a Ma Facon) Recipe

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Biscuit Glace of Raspberries (a Ma Facon)
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Ingredients
19
Count
Nutrition
564
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. Make the biscuit: Whip egg yolks in an electric mixer with the water and half the sugar until doubled in volume. Whip egg whites in an electric mixer until soft peaks form, then slowly add the remaining sugar and whip until stiff peaks form. Fold yolks and whites together. Sift flour over the egg mixture and fold in. Do not overmix. Line a 9 by 9-inch baking pan with greaseproof paper, then grease the sides and the paper. Pour batter into the pan and bake in a preheated 350 degree oven for 12 to 15 minutes. Remove cake from oven. Allow to cool slightly and turn cake out onto a cooling rack. Cool completely. Cut the cake using a 3 1/2-inch cookie cutter into 4 circles. Place them in the empty 9 by 9-inch pan until the syrup and vanilla custard are ready.
  2. Make the custard: Combine the vanilla bean and milk in a saucepan. Bring to a boil. In a stainless steel bowl, whisk egg yolks and sugar until light and fluffy. Pour boiling milk over egg yolks. Whisk together. Return to the sauce pan and simmer until thickened. Be careful not to overcook the mixture. While custard is still warm, pour over the biscuit circles.
  3. Make the syrup: Bring sugar and water to the boil. Add kirsch. Pour half over the biscuit circles. Reserve the other half.
  4. Make the meringue: Prepare a medium saucepan with water and the milk. Bring to the boil then reduce to a simmer. Whip egg whites in an electric mixer to soft peaks. Slowly add the sugar and continue whipping until stiff peaks are formed. Take two tablespoons and form spoonfuls of meringue into balls. Drop into the simmering liquid and poach the meringue for 4 minutes. Do not let mixture boil. Allow to cool on a paper towel. Make a total of 12 meringue balls.
  5. Make raspberry sauce: Puree the raspberries, sugar and liqueur. Add 1 to 2 tablespoons reserved sugar syrup if necessary to correct consistency. Strain sauce.
  6. Assemble dessert: Place soaked biscuit in the center of a serving plate. Arrange beautifully the raspberries into a pyramid-like shape. Arrange 3 pieces poached meringue on the top of the raspberries. Drizzle the raspberries around the edge of the plate. Optional: bake biscuit in 4 individual savarin molds and fill with ice cream or sorbet and build raspberries around the outside.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 564.25 Kcal (2362 kJ)
Calories from fat 122.43 Kcal
% Daily Value*
Total Fat 13.6g 21%
Cholesterol 288.44mg 96%
Sodium 616.26mg 26%
Potassium 455.46mg 10%
Total Carbs 95.83g 32%
Sugars 68.06g 272%
Dietary Fiber 9g 36%
Protein 18.79g 38%
Vitamin C 26.6mg 44%
Iron 4mg 22%
Calcium 226.6mg 23%
Amount Per 100 g
Calories 105.6 Kcal (442 kJ)
Calories from fat 22.91 Kcal
% Daily Value*
Total Fat 2.55g 21%
Cholesterol 53.98mg 96%
Sodium 115.33mg 26%
Potassium 85.24mg 10%
Total Carbs 17.94g 32%
Sugars 12.74g 272%
Dietary Fiber 1.68g 36%
Protein 3.52g 38%
Vitamin C 5mg 44%
Iron 0.7mg 22%
Calcium 42.4mg 23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.6
    Points
  • 15
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar

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