| Noun | 1. |  framboise - the common European raspberry; fruit red or orangered raspberry - any of several raspberries bearing red fruit |
Based on WordNet 3.0, Farlex clipart collection. © 2003-2008 Princeton University, Farlex Inc.
POP ART RASPBERRY (Framboise) ICEBOX CAKE
27 chocolate wafer cookies
2 ounces bittersweet bittersweet, name for two unrelated plants, belonging to different families, both fall-fruiting woody vines sometimes cultivated for their decorative scarlet berries. chocolate, melted and slightly cooled
1 envelope unflavored gelatin
3 tablespoons cold water
1 (12-ounce) bag frozen raspberries
3/4 cup sugar
2 cups heavy whipping cream, chilled
2 tablespoons framboise (raspberry liqueur)
1 teaspoon vanilla
Line a 9 1/2x4x3-inch loaf pan with plastic wrap, making sure plastic wrap is tucked into all corners and there is at least 1 inch overhanging top of pan on all sides. Working with one cookie at a time, spread the more rounded side of 9 wafer cookies with a thin layer of melted chocolate and place 3 of them, chocolate side down, on the bottom of pan. Place another 3 cookies against each long side of the pan, chocolate-coated sides facing the pan. Place pan in the freezer.
Sprinkle gelatin over cold water in a small bowl and let soften 2 minutes.
Combine raspberries and sugar in a medium heavy saucepan and cook over medium-low heat, stirring a few times, until sugar dissolves and mixture is warm to touch. Stir in gelatin mixture. Let cool to room temperature, stirring occasionally.
Combine cream, framboise and vanilla in large bowl and, using an electric mixer, whip until stiff peaks form. Gently fold in cooled raspberry mixture, taking care not to deflate (file format, compression) deflate - A compression standard derived from LZ77; it is reportedly used in zip, gzip, PKZIP, and png, among others.
Unlike LZW, deflate compression does not use patented compression algorithms. cream.
Remove pan from freezer. Pour all but 1/4 of mousse into pan. Smooth top with a rubber spatula spatula /spat·u·la/ (spach´u-lah) [L.]
1. a wide, flat, blunt, usually flexible instrument of little thickness, used for spreading material on a smooth surface.
2. a spatulate structure. . Insert remaining 18 cookies into mousse, arranging them vertically in three rows of six so they are lined up with chocolate wafers on sides of pan. Spread remaining mousse over wafers and smooth with spatula. The pan should be full to the top. Cover with plastic wrap and freeze until completely set, at least overnight and up to 1 week.
To unmold un·mold
tr.v. un·mold·ed, un·mold·ing, un·molds
To remove from a mold: unmold a lemon mousse. , gently tug plastic wrap that lines pan to loosen cake. Place a serving platter over pan and turn over.
Gently tap to release. Carefully peel plastic wrap from the cake. Cut into slices and serve immediately. Makes 6 servings.
From ``Icebox Desserts,'' by Lauren Chattman.
POP ART RASPBERRY (Framboise) ICEBOX CAKE
27 chocolate wafer cookies
2 ounces bittersweet bittersweet, name for two unrelated plants, belonging to different families, both fall-fruiting woody vines sometimes cultivated for their decorative scarlet berries. chocolate, melted and slightly cooled
1 envelope unflavored gelatin
3 tablespoons cold water
1 (12-ounce) bag frozen raspberries
3/4 cup sugar
2 cups heavy whipping cream, chilled
2 tablespoons framboise (raspberry liqueur)
1 teaspoon vanilla
Line a 9 1/2x4x3-inch loaf pan with plastic wrap, making sure plastic wrap is tucked into all corners and there is at least 1 inch overhanging top of pan on all sides. Working with one cookie at a time, spread the more rounded side of 9 wafer cookies with a thin layer of melted chocolate and place 3 of them, chocolate side down, on the bottom of pan. Place another 3 cookies against each long side of the pan, chocolate-coated sides facing the pan. Place pan in the freezer.
Sprinkle gelatin over cold water in a small bowl and let soften 2 minutes.
Combine raspberries and sugar in a medium heavy saucepan and cook over medium-low heat, stirring a few times, until sugar dissolves and mixture is warm to touch. Stir in gelatin mixture. Let cool to room temperature, stirring occasionally.
Combine cream, framboise and vanilla in large bowl and, using an electric mixer, whip until stiff peaks form. Gently fold in cooled raspberry mixture, taking care not to deflate (file format, compression) deflate - A compression standard derived from LZ77; it is reportedly used in zip, gzip, PKZIP, and png, among others.
Unlike LZW, deflate compression does not use patented compression algorithms. cream.
Remove pan from freezer. Pour all but 1/4 of mousse into pan. Smooth top with a rubber spatula spatula /spat·u·la/ (spach´u-lah) [L.]
1. a wide, flat, blunt, usually flexible instrument of little thickness, used for spreading material on a smooth surface.
2. a spatulate structure. . Insert remaining 18 cookies into mousse, arranging them vertically in three rows of six so they are lined up with chocolate wafers on sides of pan. Spread remaining mousse over wafers and smooth with spatula. The pan should be full to the top. Cover with plastic wrap and freeze until completely set, at least overnight and up to 1 week.
To unmold un·mold
tr.v. un·mold·ed, un·mold·ing, un·molds
To remove from a mold: unmold a lemon mousse. , gently tug plastic wrap that lines pan to loosen cake. Place a serving platter over pan and turn over.
Gently tap to release. Carefully peel plastic wrap from the cake. Cut into slices and serve immediately. Makes 6 servings.From ``Icebox Desserts,'' by Lauren Chattman.
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