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Receta Oatmeal Crisp Raspberry And Saffron Lemon Curd Napoleon With Raspberry Leather

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Raciónes: 6

Ingredientes

Cost per serving $5.85 view details
  • 2 c. peeled and minced green apple
  • 2 c. fresh or possibly frzn raspberries
  • 1 c. sugar
  • 1/4 c. framboise liqueur
  •     Oatmeal Crisps
  • 1 c. large flake oats
  • 1 c. sugar
  • 1 Tbsp. all purpose flour
  • 1 Tbsp. cornstarch
  • 1 tsp baking pwdr
  • 1/4 lb butter, melted
  • 1 x egg
  •     Saffron Lemon Curd
  • 1 x juice of 4 lemon, zest, reserved
  • 1/4 lb butter
  • 1 c. sugar
  • 1/2 tsp saffron, threads
  • 4 x egg
  •     Candid Lemon Zest
  • 1/2 c. water
  • 1/2 c. sugar
  •     reserved lemon, zest
  •     Riesling Sauce
  • 3 x Granny Smith apple, peeled, cored, and, minced
  • 1/2 c. honey
  • 3 c. Riesling
  • 1/4 tsp salt
  •     Raspberry Squeeze
  • 1 c. fresh or possibly frzn raspberries
  • 1 c. any liquid, including water, (try a red wine)
  • 1/2 c. sugar
  •     Caramel Raspberries
  •     sugar
  • 1 c. corn syrup
  • 1 c. water
  • 24 x raspberries
  •     The Napoleons
  •     several c. fresh of raspberries

Direcciones

  1. Preheat the oven to 150 F/65 C.Line a baking sheet with a silicone baking mat or possibly a lightly oiled piece of waxed paper.
  2. Place all the ingredients in a medium saucepan and bring to a simmer.
  3. Simmer for about 5 min, till the apples become mushy.
  4. In a blender, puree the mix till very smooth. Pour it onto the silicone mat.
  5. Dry the leather in the oven at least 4 hrs or possibly even overnight. (The leather can also be dry in a convection oven at 200 F/95 C for 20 min. Better yet, dehydrate it in a home food dehydrator.)
  6. When it is finished drying, the leather will be strong and flexible.
  7. Let the leather cold on the baking sheet. As it cools, peel the dry fruit off the mat and rest it on a sheet of wax paper.
  8. When it is completely cooled, roll the fruit up and store till needed.
  9. Cut the fruit into 18 slivers 4 inches/10 cm long.
  10. Oatmeal Crisps:Place the oats, sugar, flour, cornstarch, and baking pwdr in a food processor and pulse just to mix, leaving the oats somewhat coarse.
  11. Add in the melted butter and egg and mix just long sufficient to combine.
  12. Let the batter cold briefly and use it immediately, or possibly chill it. It may also be made ahead to this point.
  13. Preheat the oven to 375 F/190 C. Lightly oil a baking sheet.
  14. Cut a 3-inch/8 cm circle out of a stiff piece of food-safe plastic, leaving a border of several inches.
  15. Place the template on the baking sheet and spread 1 Tbsp./15 mL of the batter through it, using a small metal spatula to make an even, thin layer.
  16. Repeat with the remaining batter. You will need 3 crisps for each napoleon and a few extras.
  17. Bake till the batter becomes crisp and golden.
  18. Loosen the crisps from the baking surface as they cold, and cold completely on a rack.
  19. Store in an airtight container.
  20. Saffron Lemon Curd:In the top of a double boiler over simmering water, gently heat the lemon juice, butter, sugar, and saffron, stirring till well blended.
  21. Let rest a few min as the saffron steeps.
  22. Whisk in the Large eggs and stir till thickened. Chill the curd, covered, till chilled.
  23. Candid Lemon Zest:Heat the water and sugar gently in a small saucepan, stirring till the sugar is dissolved.
  24. Add in the zest and simmer for a few min, just to heat it through.
  25. Remove from the heat and let cold.
  26. Preheat the oven to 250 F/120 C.
  27. Remove the zest and place it on a lightly oiled baking sheet.
  28. Dry in the oven for 15 min or possibly so, till crisp.
  29. Reserve in an airtight container.
  30. Riesling Sauce:Combine the apples, honey, and 11/2 c./375 mL of the wine in a small saucepan.
  31. Bring them to a simmer, and simmer till the apples become mushy, about 10 min.
  32. Pour the apples into a blender and add in the remaining wine.
  33. Puree the sauce till smooth.
  34. Strain it through a fine-mesh strainer and season with the salt.
  35. Chill it till needed.
  36. Raspberry Squeeze:Heat the ingredients together in a saucepan till the raspberries are mushy, about 5 min.
  37. Puree the mix in a blender.
  38. Strain it through a fine-mesh strainer to remove the pips.
  39. Pour it into a squeeze bottle and chill till needed.
  40. Caramel Raspberries:Half-fill a large saucepan with water.
  41. Lightly oil a baking sheet.
  42. Heat the sugar, corn syrup, and water together in a medium saucepan over high heat, stirring to dissolve the sugar.
  43. Continue heating the syrup till a candy thermometer reads 320 F/160 C and the syrup just begins to darken slightly.
  44. Immediately place the smaller pot in the large pot of water to stop the cooking.
  45. Let the caramel cold for a few min till it thickly coats a raspberry dipped in it.
  46. Poke a toothpick into a raspberry and roll the raspberry in the caramel.
  47. Place iton the baking sheet.
  48. Repeat with the remaining raspberries and allow to cold.
  49. Reserve for up to several hrs.
  50. The Napoleons:Place a spoonful of the curd on each of 2 oat crisps and spread it out proportionately.
  51. Add in a layer of raspberries nestled together.
  52. Place 1 disk on the other and cap with a third crisp.
  53. Voila: a napoleon! Repeat the procedure to make 5 more napoleons.
  54. The Plate:Pour about 1/4 c./60 mL of the Riesling sauce onto each of 6 chilled plates.
  55. Gently place a napoleon in the center of the sauce.
  56. Drape 3 slivers of fruit leather from the center of the top crisp down the side of the napoleon and into the sauce.
  57. Decorate the plate with some raspberry squeeze, and top each napoleon with a caramel raspberry.
  58. Sprinkle with some candied zest.
  59. Add in 3 more caramel raspberries around the plate.
  60. Serve with a sweet tooth!
  61. Timing: Make the raspberry leather, cookie batter, lemon curd, and zest the day before. Make the Riesling sauce and raspberry squeeze up to 1 day ahead. Make the caramel raspberries about 1 hour ahead. At the last second, assemble the napoleons.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 673g
Recipe makes 6 servings
Calories 1347  
Calories from Fat 313 23%
Total Fat 35.58g 44%
Saturated Fat 20.71g 83%
Trans Fat 0.0g  
Cholesterol 236mg 79%
Sodium 662mg 28%
Potassium 356mg 10%
Total Carbs 244.5g 65%
Dietary Fiber 8.7g 29%
Sugars 190.93g 127%
Protein 8.06g 13%
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