Ingredients
2 packages (7 ounces each) of lady fingers, 4 inches long
4 teaspoons unflavored gelatin
1 1/4 cups milk
1 cup whipping cream
1/4 teaspoon vanilla
8 egg yolks
3/4 cup sugar
1/8 cup GOLDEN BLOSSOM HONEY
2 tablespoons raspberry liqueur
1 cup chilled whipping cream
1 cup sour cream
2 baskets raspberries, 1/2 pint each or 1 package (12 ounces) frozen raspberries (not in syrup)
Sauce:
2 packages (10 ounces each) frozen raspberries in syrup, thawed
2 tablespoon GOLDEN BLOSSOM HONEY
Honey Tips
Honey Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
Directions
Place ladyfingers, round side down on bottom of a 9-inch spring form pan. You will need to trim some of them in order to completely cover bottom of pan. Place remaining lady fingers round side out, around sides of pan. Set aside.
Mix gelatin with 1/4 cup of milk in a bowl. Allow to stand for 5 minutes. In a sauce pan scald 1 cup of milk, 1 cup whipping cream and vanilla, remove from heat. Using an electric mixer beat yolks, sugar and honey until ribbon forms when beaters are lifted.
Gradually add warm milk mixture to yolks. Return to saucepan. Stir over medium heat until mixture begins to thicken, around 5 minutes. Do not boil. Pour into a large bowl. Add gelatin mixture and liqueur. Stir until gelatin dissolves. Set custard aside to cool about 20 minutes, stirring frequently. Make sure mixture doesn’t set.
In a mixing bowl beat 1 cup chilled whipping cream and sour cream until stiff. Fold this mixture into the custard. Pour half of mixture into springform pan. Sprinkle with half of the raspberries. Pour remaining mixture on top, cover with plastic wrap and refrigerate overnight. Save remaining raspberries to use as garnish.
Sauce:
Puree thawed raspberries and honey in a processor. Strain through sieve to remove the seeds. Cover and refrigerate.
To serve: remove from pan, slice, and drizzle with raspberry sauce.
Serves 10.
Mix gelatin with 1/4 cup of milk in a bowl. Allow to stand for 5 minutes. In a sauce pan scald 1 cup of milk, 1 cup whipping cream and vanilla, remove from heat. Using an electric mixer beat yolks, sugar and honey until ribbon forms when beaters are lifted.
Gradually add warm milk mixture to yolks. Return to saucepan. Stir over medium heat until mixture begins to thicken, around 5 minutes. Do not boil. Pour into a large bowl. Add gelatin mixture and liqueur. Stir until gelatin dissolves. Set custard aside to cool about 20 minutes, stirring frequently. Make sure mixture doesn’t set.
In a mixing bowl beat 1 cup chilled whipping cream and sour cream until stiff. Fold this mixture into the custard. Pour half of mixture into springform pan. Sprinkle with half of the raspberries. Pour remaining mixture on top, cover with plastic wrap and refrigerate overnight. Save remaining raspberries to use as garnish.
Sauce:
Puree thawed raspberries and honey in a processor. Strain through sieve to remove the seeds. Cover and refrigerate.
To serve: remove from pan, slice, and drizzle with raspberry sauce.
Serves 10.
