Tiny Trio - 3 Bite-Sized Raspberry Desserts - E.D.SMITH®

Tiny Trio - 3 Bite-Sized Raspberry Desserts (Crème Brulee)

This eye-catching trio of mini raspberry desserts will wow and delight any holiday crowd. Make them all or choose your favourite.
Difficulty Level Advanced
Servings 8

Ingredients
  

Mini Raspberry Crème Brûlée:

  • 2 cups (500 mL) 35% whipping cream
  • 5 egg yolks
  • 1/2 cup (125 mL) granulated sugar (approx.)
  • Pinch salt
  • 1 tsp (5 mL) vanilla extract
  • 1/2 cup (125 mL) E.D.SMITH® Raspberry Pie Filling
  • 8 fresh raspberries

Mini Raspberry Layer Cakes

  • 3/4 cup (175 mL) all-purpose flour, sifted
  • 1 tsp (5 mL) baking powder
  • 1/2 tsp (2 mL) salt
  • 5 large eggs separated
  • 3/4 cup (175 mL) granulated sugar, divided
  • 2 tsp (10 mL) vanilla extract
  • 1/2 cup (125 mL) E.D.SMITH® Raspberry Pie Filling
  • Icing sugar for dusting

Raspberry Mousse Spoon Bites:

  • 1 cup (250 mL) mascarpone cheese
  • 1/4 cup (60 mL) icing sugar
  • 2 tsp (10 mL) lemon zest
  • 2 tbsp (30 mL) lemon juice
  • 1/2 cup (125 mL) E.D.SMITH® Raspberry Pie Filling
  • 1/2 cup (125 mL) 35% whipping cream

Directions
 

Mini Raspberry Crème Brûlée:

  • Preheat oven to 325°F. Heat cream in small saucepan set over medium heat until just starting to simmer.
  • Meanwhile, in bowl, whisk together egg yolks, sugar and salt until blended. Gradually whisk in hot cream; stir in vanilla. Strain into large measuring cup.
  • Spoon 1 tbsp (15 mL) raspberry pie filling into bottom of eight 3-oz (75 mL) ramekins. Carefully pour cream over top.
  • Transfer ramekins to large baking dish or roasting pan. Place on middle rack in oven. Carefully pour enough hot water into baking dish to come halfway up sides of ramekins.
  • Bake for 30 to 35 minutes or until set but still slightly jiggly in centre. Carefully remove from baking pan; let cool. Cover and refrigerate for 3 to 4 hours or until completely set.
  • Just before serving, sprinkle 2 tsp (10 mL) sugar evenly over each custard. Working with one dish at a time, hold blowtorch with flame about 2 inches (5 cm) above custard; direct flame evenly over top to melt and caramelize sugar. Garnish each custard with raspberry.

Mini Raspberry Layer Cakes

  • Preheat oven to 350ºF (180ºC). Line bottom of 15- x 11-inch (40 x 28 cm) rimmed baking sheet with parchment paper. Sift together flour, baking powder and salt; set aside.
  • Using electric mixer, beat egg yolks, 1/2 cup (125 mL) sugar and vanilla for about 8 minutes or until pale lemony colour and thickened. Beat in flour mixture; set aside.
  • In large bowl, using clean beaters, beat egg whites on low speed until starting to foam. Increase speed to high; beat until soft peaks start to form. Gradually sprinkle in remaining sugar, 1 tbsp (15 mL) at a time, beating until stiff glossy peaks form.
  • Fold half of the beaten egg whites into egg yolk mixture. Fold in remaining egg whites just until incorporated.
  • Scrape batter into prepared pan, smoothing top. Bake for 10 to 15 minutes or until tester inserted into centre comes out clean. Let cool completely.
  • Invert cake onto work surface; peel off parchment paper. Using 2-inch (5 cm) round cookie cutter, cut out 24 rounds; set aside. Spread 1 tbsp (15 mL) raspberry pie filling over 16 cake rounds.
  • To assemble each serving, stack two raspberry-topped rounds together; cap each with remaining round. Dust with icing sugar.

Raspberry Mousse Spoon Bites:

  • Using electric mixer, beat together mascarpone cheese, icing sugar, lemon zest and lemon juice until smooth. Beat in raspberry pie filling.
  • Whip cream with electric beaters until stiff peaks form; fold into mascarpone mixture.
  • Scrape mixture into piping bag fitted with large star tip. Pipe evenly onto 8 spoons. Refrigerate for 1 to 2 hours or until set.
  • To serve trio, arrange one mini crème brûlée, layer cake and mousse spoon on serving plate.

Tips

  • Instead of baking a cake, substitute a store-bought pound cake or angel food cake to reduce prep time.
Type Ice cream, Mousse & Parfaits - Pastries
Season/Occasion Holiday, Christmas & New Years - Spring & Easter - Thanksgiving, Autumn & Halloween - Valentine's Day