Showing posts with label Biscuits De Reims. Show all posts
Showing posts with label Biscuits De Reims. Show all posts

Wednesday, September 19, 2007

TRIFLEMISÙ

In one of my previous posts (see post) I spoke about Claire, a very kind foodblogger (visit her great blog "Le Sens Du Goût") from France, who had offered/sent me two bags of "Biscuits Roses De Reims" in order for me to test her wonderful "Gâteau Moelleux Aux Biscuits Roses De Reims" recipe. Well, today, her biscuits are again going to be a subject of discussion...

Thanks to this girly-colored (pink) speciality, I have improvised a little seasonal (autumnal) dessert. In fact, it was created on the spurr of the moment (therefore the quantities are approximative) with what I had in by cupboards and fr
idge. Another moment of "free jazz" in the kitchen!

As this sweet treat is a hybrid cross between the English "Trifle" and the Italian "Tiramisù", I decided to call it a "Triflemisù". And believe me, it's name might sound bizarre and alien, but it tastes awesome.

This "Triflemisù" is made with a light lemon mascarpone cream, a delicate fresh plum (quetsche) puree/sauce and those famous pink biscuits soaked in Amaretto alcohol...

~ Triflemisù ~
Recipe by Rosa @ Rosa's Yummy Yums



Serves 4.

Ingredients:

~ 2/3-1/2 the quantity of "Mascarpone Mousse" (see recipe)
~ Half a bag of "Biscuits Roses De Reims" (12-14 biscuits)

~ 500g Fresh plum puree/sauce (see recipe), add a pinch of cinnamon to the fruits
Enough "Amaretto" to soak the biscuits

Method:
1.
One at a time, submerge each biscuit into the "Amaretto".
2. Line the bottom of a 22 centimenter (9-inch) bowl or individual containers (glasses also work well).
3. Cover them with half the "Mascarpone Mousse" and half the "Plum Sauce".
4. Repeat the layers, finishing with the cream.

5. Refrigerate for several hours or overnight before serving.

Remarks:
Instead of using "Biscuits Roses De Reims" go for "Ladyfingers".
If you don't have any "Amaretto", try soaking the biscuits in "Porto", "Cointreau", "Limoncello" or "Grand Marnier".
Generally, that kind of dessert tastes a lot better the next day.

Serving Suggestions:
Eat at any time of the day (or night!).

Monday, August 6, 2007

ALMOND CAKE FROM REIMS (FRANCE)

A few weeks ago, the sweet Claire at "Le Sens Du Goût" (France) sent me two packets of the famous twice baked "Biscuits Roses De Reims" ("Pink Biscuits Of Reims"), a gourmet speciality from her hometown of Reims (see infos) in the Champagne-Ardenne region of Northern France. Those confections date back to the 17th century and are often dipped in liquor, sweet wine, red wine or Champagne...

It all started one day in July when I commented on one of her recipes (see link). She had made a beautiful cake with those biscuits and I wrote that it was a pity we didn't find them here, because I really wanted to test her recipe. She then proposed to send me some as she thought that I deserved a taste of that regional speciality. So, some days later, the postman left her parcel in my letter box. It was with big pleasure that I discovered it waiting for me in it's compartment. Her present made me really very happy as it meant that I was going to be able to test all those gorgeous recipes for sweet treats made with those cute little pink ladyfingers!

For my first use of the "Biscuits De Reims", I decided upon making the cake I saw on her blog: an "Almond Cake". Let me tell you that I was not deceived at all by it as it is delicious, soft, smooth, delicate and light like sponge cake. Somehow, it reminds me of "Carrot Cake" texture- and taste-wise (that's maybe because of the ground almond and lemon zest)... Those pink biscuits add an interesting nutty flavor as well as an uncomparable fluffy texture to this cake. A real delicacy!

Thanks for your generosity, Claire!
If you had not made this kind gift, I would never have known that gorgeous speciality!

~ Almond Cake From Reims ~
Recipe by Fossier and slightly adapted by Rosa @ Rosa's Yummy Yums

Ingredients:
20g Ground almonds
70g Unsalted butter, melted
165g Castor sugar
3 Eggs (~53g), separated
12 Biscuits Roses De Reims
The zest of 1 lemon
1 1/2 Tsps Vanilla extract

Method:
1. Preheat the oven to 180° C (350° F) and grease a 20cm (7.8 inches) round cake pan.
2. Put the "Biscuits Roses De Reims" in the bowl of your mixer and grind until powder-like.
3. In a big bowl, beat together the egg yolks with the sugar until fluffy and light colored.
4. Add the lemon zest, vanilla extract, the biscuit powder, the ground almonds and the butter.
5. Mix well for about 5 minutes until smooth.

6. Beat the egg whites until fluffy and stiff.
7. Incorporate them delicately to the biscuit mixture in order to get a homogenous batter.
8. Pour this batter into the cake pan.

9. Bake for about 20-25 minutes or until a skewer inserted in the center of the cake comes out clean.
10. Cool on a wire rack.

Remarks:
If you don't have any "Biscuits De Reims", then use ladyfingers and add a few drops of red food coloring to the batter.

The ground biscuits should resemble fine semolina flour. It should not look like coarse meal.
I guess that you could replace the castor sugar by light brown sugar and the lemon zest by orange zest.

Serving suggestions:
Eat at any time of the day and serve with "Crème Anglaise" (see infos) or red fruits (salad or coulis).