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Ingredients
US|METRIC
1 SERVINGS
- 4 large egg yolks
- 1/3 cup sugar
- 3 Tbsp. cornstarch
- 1 1/2 cups milk
- 2 tsp. vanilla extract
- 3 Tbsp. unsalted butter (softened)
- 9 oz. white chocolate (fine-quality, chopped)
- 1 cup heavy cream
- génoise (white chocolate, cut horizontally with a serrated knife into 3 layers)
- 3 oz. white chocolate (fine-quality, chopped)
- 2 Tbsp. unsalted butter (cut into bits)
- 1/2 tsp. vanilla extract
- 1/2 cup cake flour (not self-rising)
- 1/4 tsp. salt
- 3 eggs (large, at room temperature)
- 1/3 cup sugar
- 1/4 cup framboise (for brushing the cake layer)
- 20 oz. frozen raspberries (in light syrup, thawed and drained)
- two 10-ounce packages frozen raspberries in light syrup, thawed and drained, reserving 1/3 cup of the syrup
- 1 envelope unflavored gelatin
- 3 Tbsp. framboise
- 1/2 cup heavy cream
- 2 1/2 cups fresh raspberries
- fresh raspberries
- mint sprigs (fresh)
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