With the seasons quickly changing and the temperature heating up, it’s time to relax and enjoy the spring weather with this delicious dessert from White Toque!
Some items in this recipe require White Toque products. They are the starred items in the list of ingredients. All three of these items and more are available at the New Orleans Fish House. For more information on these products, feel free to give the Specialty Sales Department a call at (504) 821-9700.
***Denotes a White Toque product***
Ingredients:
- ***3 feuilles de Brick Dough***
- ***La Fruitière Raspberry Purée***
- ***2 tsp Honey Bonne Maman***
- 1.5 oz Whipping Cream
- 9 oz Fresh Raspberries
- 1 oz Chopped Almonds
- 1 Lime
- 1 oz Chopped Pistachios
- 2 oz Icing Sugar
Directions:
- Cut six 3″ disks in each feuille de brick dough.
- Spread the honey on 3 of them and add the second disk on top of it.
- Sprinkle over the chopped almonds and pistachios, then half of the icing sugar.
- Bake in the oven at 350°F until the sugar caramelize.
- Whip the cream with the rest of the sugar and add the lime juice at the end.
- Put the first disk on the plate with a spoon of cream in the middle and arrange the raspberries around. Add the second disk and repeat the same operation.
- On top of the third disk, put a small ball of cream and decorate with candied lime zest.
- Sauce: Raspberry Puree.
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