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Raisin & Almond Blinis
recipe filedessertRaisin & Almond Blinis
Raisin & Almond Blinis
For the Raisin-Almond Blinis
5 Egg yolks
125 cl Heavy Cream
1Vanilla Beans
1/2 Lemons Zest Finely Grated
20 Egg Whites
75 gr Sugar Plus Extra for Cooking
Raisins, Soaked in Overnight in Rum
Clarified Butter

For The Sautéed Pineapple
Ripe Pineapple Cut Into 1/4 inch Dice

For The Sauce
125 cl Strained Pineapple Juice
25 gr Sugar
1/4 Vanilla Bean
2 Stands Of Saffron
4 gr Pectin Mixed with 10 gr Sugar

Raisin & Almond Blinis

Recipe by Pastry chef Thomas Haas

To Prepare The Blinis
Preheat the oven to 375 F. Mix together the yolks, cream, vanilla bean pulp, lemon zest and flour. Whip whites slowly adding sugar until meringue holds peaks. Fold whites into egg yolk batter.
Warm an 8" teflon sauté pan over medium heat and add some clarified butter. When hot, add enough batter to fill pan evenly and approximately 1/2" high. Sprinkle with some almonds and drained raisins. Brown for 1 minute then transfer to oven. Bake until blinis puffs up and is light golden brown on top, approximately 5-7 minutes. Flip blini out onto a plate and set aside to cool. Repeat with the remaining batter. Cut into 4cm rounds.
Heat some sugar in a teflon sauté pan over medium heat until it caramelizes lightly. Add a bit of clarified butter and blini rounds and sauté, tossing frequently, until blinis bits are lightly caramelized and warm.

For the sautéed pineapple:

Warm sugar and honey in a sauté pan over medium high heat until lightly caramelized. Add pineapple dice and cook, tossing frequently for 1-2 minutes, just to warm the pineapple and coat evenly.

For the sauce:

Caramelize sugar, deglaze with pineapple juice and add saffron and vanilla. Mix in pectin and reduce until sauce coats the back of the spoon. Strain and chill.

To serve:

Place 4 warm blini rounds on a plate, sprinkle with powdered sugar and garnish with ice cream, sauce and pineapple chips.

Copyright © 2008