Raspberry Martini reshoot 6
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Author: Marco Veringa Status: published Published: Dec 06,2009 license cc-by-nc-nd
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re-shoot of yesterdays Raspberry Martini Shoot, ths time with using a limited umbrella and a snoot on my other strobe, however still not really happy, although its a bit better.
Raspberry Martini
Serves 8
Ingredients:
Shortbread Cookies:
½ cup unsalted butter
5 tablespoons sugar
zest of 1 orange
1/8 vanilla bean
¼ cup all [urpose flour
Lady Finger Sponge:
6 tablespoons Cornstarch
6 Tablespoons Bread Flour
1 cup egg whites
10 tablespoons sugar
½ cup egg yolks, lightly beaten
Raspberry Mousse:
¾ teaspoon powdered gelatin
2 tablespoons cold water
1 cup raspberry puree
6 tablespoons sugar
2 cups heavy cream
Raspberry Sauce:
4 Tablespoons cornstarch
1 cup Raspberry Puree
2 tablespoons sugar
Make the shortbread cookies:
Preheat oven 350 degrees. Cream butter and sugar, beat in zest, scrape seeds from vanilla bean and beat them in. stir in flour. Form desired shapes, bake in oven. Remove from oven, sprinkle with sugar.
Lady Finger Sponge:
Sift cornstarch and flour together and set aside. Whip egg whites until peaks form. Whip in sugar, fold in the egg yolks and then the flour mix.
Preheat oven to 390 degrees and pour contents in baking pan.
Bake +- 10 minutes. . cool briefly and turn out on wire rack.
Raspberry Mousse:
Combine gelatin and water allow to soften.
Heat puree to a soft bubble, remove from heat and stir in the gelatin. Mix well and strain, allow to cool to room temp. whip cream and sugar until soft peaks form. Fold in puree.
Raspberry Sauce:
Place cornstarch in a small sauce pan and stir in the puree, forming a smooth paste. Bring to a slow simmer and add sugar. Allow cooling and adjusting thickness by adding water.
Finish and serve:
Have 8 martini glasses ready, split the lady finger sponge into ½ inch thick slices, then cut to circles to fit your glasses.
Place three raspberries in the bottom of each glass, and cover with sauce.
Cover with some mousse, add a sponge circle and covere again with mousse.
Refrigerate and serve chilled
Serve with Shortbread Cookies on the side.
I have opted to lay a layer of raspberry jelly on top to make this desert
