Add All to Shopping List
Add to Meal Planner
- In a bowl, add the yolks, sugar and honey and whisk together- set aside. Using a double boiler over medium-low heat, add the half and half, cream, raspberries and salt. (Again, I used a saucepan and it worked well.) Whisk regularly the mixture, heating until the temperature reaches about 145F. The mixture should begin to turn purple.
- Once the cream mixture has reached the desired temperature, slowly add about half of the mixture to the eggs and sugar while whisking vigorously. This will prevent the eggs from curdling. Once the eggs and cream have been thoroughly integrated, pour the egg mix back into the remaining cream.
- Whisk constantly and slowly as the mix rises in temperature. Once the temperature reaches 165-170F — or when the mix evenly coats the back of a spoon — remove from heat and add the lemon juice. Whisk them in completely and run through a sieve (if you wish) to remove any raspberries seeds. Move to a new container to cool. The mix can be placed in the freezer for 2 to 3 hours or, preferably, into the refrigerator overnight.
- Combine water and butter in a medium saucepan and bring to a boil. Reduce heat to low and add flour, stirring until mixture leaves sides of pan and forms a smooth ball. Remove from the heat, and allow mixture to cool. Add eggs, one at a time, beating with a wooden spoon after each addition; then beat until batter is smooth. Drop batter about 4 cm apart onto lightly greased baking sheets. Bake at 180°C for about 40 minutes or until golden brown. Cool puffs on wire racks. Cut off top of each puff and pull out soft dough inside. Fill bottom halves with vanilla ice cream, and cover with top halves. Wrap in aluminium foil and freeze. http://www.goarticles.com/cgi-bin/showa.cgi?C=2368278
|Calories1070Calories from Fat590|
|% DAILY VALUE|
|Calories from Fat590|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.