by WinnieAb
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Photo by WinnieAb
WinnieAb's Notes:
Expand1 cup mascarpone cheese Ask a question about this ingredient
1/4 cup St-Germain Elderflower Liqueur- optional Ask a question about this ingredient
2 egg yolks Ask a question about this ingredient
2 tablespoons plus 1 teaspoon (optional) organic palm sugar (or organic brown sugar or other natural sweetener of your choice) Ask a question about this ingredient
2 cups fresh raspberries Ask a question about this ingredient
1/2 teaspoon lime zest- or more to taste Ask a question about this ingredient
1. Preheat oven to 400 degrees F.
Ask a question about this stepIn a medium bowl, whisk the mascarpone, the St-Germain, the egg yolks, and the palm sugar together with a fork. The mixture will be thick.
Ask a question about this stepTransfer the custard mixture into your baking dish (I used a cast-iron skillet), then scatter the raspberries over the custard (you could also put the raspberries in first, and spoon the custard over them).
Ask a question about this stepUsing a microplane, zest a lime over the raspberries/custard. I'd estimate I only added about a 1/2 teaspoon of lime zest, but you are welcome to use more.
Ask a question about this stepBake for 9-10 minutes, or until the custard is just barely set and the edges are starting to darken. Sprinkle the additional (optional) 1 teaspoon palm sugar over the dessert right after you take it out of the oven.
Ask a question about this stepWhat size baking dish or pan would that "suitable size" be??
Yes- an 8 or 9 inch pie pan would be perfect. See my note above, though- I made this again recently and the custard didn't set properly...so I need to retest and see why not.
The total volume of ingredients is approx. 3.5 cups. Custard usually puffs up a bit, so you'd want something that could hold about 1.5 quarts. I'd think a 9" pie plate or similar sized casserole dish would work.
Maraschino liqueur is another amazing companion to raspberries - and strawberries too.
Boy, how did I miss this?? Everybody is into this elderflower liqueur. Time to try this for certain next dinner party in 2 weeks.
Should or could this be served chilled or brought to room temperature, Winnie? So much easier at a dinner party...
ps Thumbs up - I'm all over your recipe, as you can tell...
Liz- it still tastes yummy at room temp and chilled, but it's not all that attractive :)
How did I miss this one? St Germain and champagne is my favorite summer cocktail, so I'll definitely make this lovely recipe.
Wow. This looks incredibly delicious. St. Germain is such a wonderful flavor, I bet it's great with raspberries!
Oh wow, this looks fabulous. Just bought a mini bottle of St. Germain so I might just have to give a try.
Delicious flavor combos - St. Germain is my summer drink!
Gorgeous photo and recipe!
Simply lovely!
This sounds wonderful, I love desserts like this so comforting and delicious.
I love St. Germain! This sounds awesome.
Thanks and I have not seen raw coconut crystals...where do you get those? I'm sure any granulated sweetener will work just fine :)
My health food store in has them, they are from Coconut Secret, you can find all about them online: http://www.coconutsecret.com/products2.html
I've seen some of their other products, and have tried the liquid sweetener. Haven't seen the crystals but will look for them!
Lovely combination of flavors...all favorites of mine. Like using palm sugar, have you used the raw coconut crystals much? Do you think they would work here too?
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
Folks- I made this again 2 days ago and it did not set at all. Not sure why, but I am going back to the drawing board with this recipe...