Raspberry Miroire
(Soaring Eagle Casino & Resort)


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Ingredients

Sponge
6 oz Yolks
4 oz Sugar
6 oz Cake flour
9 oz Whites
1/8 oz Salt
3 oz Sugar
Mousse
1 lb Fresh or frozen raspberries
4 Yolks
1/2 cup Sugar
1 cup Milk
1 1/2 tbs Gelatin
1/4 cup Creme de cassis liqueur
1 cup Cream
Topping
4 oz Yolks
4 oz Sugar
1 lb Milk
1 1/2 tsp Vanilla
Bark
1 lb White chocolate tabs

Instructions

For Sponge:
Combine yolks, sugar, and salt in a stainless steel bowl whisk over a hot water bath until mixture warms to 110. Whip the whites to stiff peaks and add sugar gradually. Mix alternately the yolk mixture and the cake flour until combined. Spray and paper 8 in spring form pans. Pour batter into pans. Bake 425 about 7 min.

For Mousse:
Puree raspberries and strain to remove seeds. Reserve ½ c for the topping. Beat the yolks and the sugar until think and pale. Bring the milk to a boil and gradually pour the milk into the whipped sugar and yolks. Place bowl over hot water bath and cook unlit it thickens. Bloom the gelatin in ¼ c water and melt add to the raspberry puree and the liqueur. Mix into the yolk mixture. Refrigerate until cool but not set. Whip the cream to soft peaks fold the two mixes together. Pour into the spring form and refrigerate to set.

For Topping:
Bloom gelatin in the water and melt. Combine the puree and the liqueur. Cool slightly and pour on top of the mousse. Refrigerate to set.

For Creme Anglaise
Combine the yolks and sugar in a stainless steel bowl. Whip until thick and light. Scald the milk. Gradually pour the hot milk into the yolk mixture while stirring constantly with a whip. Set the bowl over simmering water, Heat stirring constantly until mixture reaches 185 or coats the back of a spoon. Immediately remove from heat and set bowl in ice bath. Stir in the vanilla. Stir sauce as it cools.

For Bark:
Melt tabs and spread evenly over parchment. Let set and break into manageable pieces.

To Assemble:
Unmold the Raspberry Miroire cut into 8 slices. Place one slice on a plate cover the back with the white chocolate bark so that it sticks up over the back. Spoon a pool of crème Anglaise on to one side of the plate place three fresh raspberries in the pool and dust 5-7 raspberries with new snow and stack on top of the slice.
 
 
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