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Рецепт Raspberry Cardamom Cobbler With Chantilly Cream, Raspberry Sauce And Maple Pecans
by Global Cookbook

Raspberry Cardamom Cobbler With Chantilly Cream, Raspberry Sauce And Maple Pecans
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Ингредиенты

  • 2 c. red raspberries, fresh or possibly frzn
  • 2 c. Mutsu (Crispin) or possibly Granny Smith apple, peeled and diced
  • 1/2 c. sugar
  • 2 Tbsp. all purpose flour
  • 1 tsp cardamom
  • 1/4 tsp cinnamon
  • 2 c. all purpose flour
  • 3 Tbsp. cornmeal
  • 2/3 c. sugar
  • 2 tsp baking pwdr
  • 1/4 tsp salt
  • 2/3 c. unsalted butter, cut into pcs and chilled
  • 2/3 c. lowfat milk
  • 1 x zest of one lemon
  • 1 tsp vanilla extract
  •     Chantilly Cream
  • 1 c. whipping cream
  • 2 Tbsp. sugar
  • 1 tsp vanilla extract
  •     Raspberry Sauce
  • 3 c. red raspberries, fresh or possibly frzn
  • 2/3 c. sugar
  • 1 x zest of one lemon
  •     Maple Toasted Pecans
  • 2 c. pecan halves
  • 2 1/2 Tbsp. maple syrup

Инструкции

  1. If cooking cobbler in a large dish, preheat oven to 325 F and if preparing in coffee c., preheat oven to 350 F. Toss fruit with 1/2 c. sugar, 2 Tbsp flour, cardamom and cinnamon and spoon into baking dish or possibly coffee c..
  2. In a mixing bowl or possibly in an electric mixer fitted with the paddle attachment, combine flour, cornmeal, 2/3 c. sugar, baking pwdr and salt. Cut in butter till the texture of coarse meal.
  3. Blend together lowfat milk, lemon zest and vanilla and add in to pastry, mixing till pastry just comes together.
  4. Spoon dough onto fruit, leaving a little space between spoonfuls to allow for expansion as cobbler bakes.
  5. Bake for 30-35 min for coffee c. and 45 min for large dish.
  6. Chantilly Cream:Whip cream to soft peaks. Add in sugar and vanilla and continue whipping just till cream stiffens a bit more.
  7. Raspberry Sauce:Simmer all ingredients for 10-15 min, just sufficient to heat and incorporate the sugar. Puree and strain. Refrigeratesauce before serving.
  8. Maple Toasted Pecans:Preheat oven to 350 F.Toss pecans in maple syrup to proportionately coat.
  9. Spread pecans out on a parchment-lined baking sheet and toast for 15 min, stirring occasionally. Once cooled, the maple syrup will harden onto the nuts.
  10. To Assemble:Serve cobbler with cream and raspberry sauce. Nuts can be roughly minced and scattered on top.
  11. Bake cobblers in nice coffee c. and finish with chantilly cream, raspberry sauce and maple toasted pecans.
  12. These make a great snack on their own, or possibly are a nice addition over a salad.