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Cookie Base Ingredients: 3 cups all-purpose flour 3/4 tsp. baking Powder 1/4 tsp. salt 1 cup unsalted butter (softened) 1 cup sugar 1 large egg each 1 tbsp. milk 1 tsp. vanilla extract Preparation: Preheat oven to 350°F. Roll out dough onto a floured surface about ¼” thick. Cut into heart shape and bake till light brown around the edge. Raspberry Jam Ingredients: 2 cups fresh raspberries 2 cups sugar 1 each lemon (zested) 1/2 each lemon juice Preparation: Vanilla Whipped Cream Ingredients: 1 cup heavy whipping cream 1 tbsp. powdered sugar 1/2 each vanilla bean (scraped) Preparation: Meringue Hearts Ingredients: 4 each large egg whites 1 1/4 cup sugar 1 1/4 cup powdered sugar 1 drop pink or red food coloring Preparation:
Raspberry Sauce Ingredients: 1 cup fresh raspberries 1/3 cup sugar Preparation: Place raspberries and sugar in a pot. Bring to a boil then turn down heat to a simmer and cook for 5 minutes. Strain out seeds and cool. To Build Dessert: Take cookie base and line outside of cookie with fresh raspberries. Pipe vanilla whipped cream around inside edge of raspberries. Fill inside of whipped cream with raspberry jam. Then pipe whipped cream on top of raspberry jam. Top with meringue heart. Before placing the dessert on plate, make a design with raspberry sauce that will be underneath. Then place a dot of whipped cream on plate to hold the dessert and place dessert on top. |
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