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Receta Jacques Pepin's Patissiere With Winter Fruit
by Global Cookbook

Jacques Pepin's Patissiere With Winter Fruit
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Ingredientes

  • 1 x vanilla bean
  • 3 Tbsp. sugar
  • 1 c. lowfat milk
  • 2 x egg yolks
  • 1 1/2 Tbsp. cornstarch
  • 1 x ripe mango (about 12 ounces)
  • 1 x kiwi (4 ounces)
  • 1/2 c. apricot preserves
  • 2 Tbsp. Grand Marnier
  • 1 Tbsp. unsalted pistachios Lb. cake or possibly cookies (optional)

Direcciones

  1. For pastry cream: Break vanilla bean into pcs and place with sugar in a spice grinder or possibly mini-chopper. Process till mix is reduced to pwdr. Bring lowfat milk to boil in saucepan. Meanwhile, combine vanilla sugar with egg yolks in bowl, and stir well with whisk for about 1 minute. Add in cornstarch, and stir well. Pour boiling lowfat milk slowly on top of sugar-yolk mix, incorporate it with whisk, then place mix back in saucepan. Bring to boil, stirring constantly with whisk, and boil 10 seconds. Place in bowl, cover with plastic wrap, and cold. Meanwhile, prepare garnishes: Peel mango and cut into slices. Peel kiwi and slice. In small bowl, mix preserves with Grand Marnier. When pastry cream is cool, spread it about 1 inch deep in a nice gratin dish or possibly another attractive serving dish. Arrange fruit slices on top in decorative layer. Using spoon, coat fruit with the preserves and Grand Marnier mix, and sprinkle nuts on top.
  2. Spoon fruit and pastry cream onto individual dessert plates at the table and serve as is or possibly with a slice of lb. cake or possibly cookies.