Lemon Cream Crème G?au with Blackberry Sauce
Lemon Cream Crépe Gâteau with Blackberry Sauce
Photography by Curtis Trent
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 702702 cal |
| pro | 10 g10g pro |
| total fat | 45 g45g total fat |
| sat. fat | 26 g26g sat. fat |
| carb | 68 g68g carb |
| fibre | 3 g3g fibre |
| chol | 291 mg291mg chol |
| sodium | 423 mg423mg sodium |
| % RDI: | - |
| calcium | 1212 calcium |
| iron | 1010 iron |
| vit A | 4949 vit A |
| vit C | 3737 vit C |
| folate | 2222 folate |
This sumptuous layered dessert is a spectacular finale.
Ingredients
- 2 pkg unflavoured gelatin 2 pkg unflavoured gelatin
- 3/4 cup lemon juice 3/4 cup lemon juice
- 4 tsp grated lemon rind 4 tsp grated lemon rind
- 11/2 cups granulated sugar 11/2 cups granulated sugar
- 4 eggs 4 eggs
- 3/4 cup butter , softened3/4 cup butter, softened
- 2 cups whipping cream 2 cups whipping cream
- 3 cups fresh blackberries 3 cups fresh blackberries
- 1 tbsp icing sugar 1 tbsp icing sugar
- 8 Crêpes , recipe follows8 Crêpes, recipe follows
- 1/4 cup liquid honey 1/4 cup liquid honey
- Crêpes
- 3 eggs , at room temperature3 eggs, at room temperature
- 3/4 cup all-purpose flour 3/4 cup all-purpose flour
- 2 tbsp granulated sugar 2 tbsp granulated sugar
- 3/4 tsp salt 3/4 tsp salt
- 11/2 cups milk 11/2 cups milk
- 2 tbsp vegetable oil 2 tbsp vegetable oil
Preparation
In heatproof bowl, whisk lemon rind and remaining juice and sugar; whisk in eggs and butter. Cook over saucepan of simmering water, whisking, until thickened, 8 to 12 minutes. Remove from heat.
Add gelatin mixture; whisk until dissolved, about 2 minutes. Refrigerate, stirring every 20 minutes, until cooled and thickened, about 11/4 hours.
In bowl, whip cream; stir one-third into lemon mixture. Fold in remaining cream. Remove 1/4 cup (50 mL); set aside.
Reserve 2 cups (500 mL) of the blackberries for sauce and 8 more blackberries for garnish.
Dust flat cake plate with icing sugar. Centre 1 of the cr?s on plate; spread with scant 1 cup (250 mL) of the lemon cream. Repeat layers twice. Scatter half of the remaining blackberries over cream. Repeat layering cr?s and cream 3 times; scatter remaining blackberries over cream. Top with seventh cr? and remaining cream; top with last cr?. With reserved lemon cream, pipe or spoon 8 rosettes around top edge; top each with reserved blackberry. Refrigerate until set, about 2 hours. (Make-ahead: Refrigerate for up to 4 hours.)
In food processor or with hand blender, pur?reserved blackberries with honey; if desired, strain to remove seeds. Serve with g?au.
Crêpes:
In bowl, whisk together eggs, flour, sugar and salt until smooth; gradually whisk in milk until smooth. Cover and let stand for 30 minutes or refrigerate for up to 12 hours.
Heat 8-inch (20 cm) cr? or nonstick pan over medium heat; brush lightly with some of the oil. Pour in 1/4 cup (50 mL) batter, swirling to coat bottom; cook until bottom is golden, about 1 minute. Turn and cook for 30 seconds. Repeat with remaining batter, brushing with oil before each. (Make-ahead: Stack between waxed paper and wrap in plastic wrap; refrigerate for up to 3 days or overwrap and freeze for up to 1 month.)
- Keywords : Dessert; Lemons; Cream; Refrigerate/Chill;







