What's that you say? What are Wednesdays with Dorie? Huh. Well, if you must know...Tuesday went by too quickly!So I did the lazy cook's version of this...really, I didn't have a third layer of ganache in me...And I once again must give a shout out to Amy of Food, Family and Fun--while this dessert is a bit of a show-stopper? It is so easy...Yet again, I'm eased back into the TWD (or WWD) fold...Man, thanks to Dorie, too, for this spectacularly easy impressive dessert...
I happened to have some traditional ganache in my fridge...A whole lot of it I was busy hiding from my daughter so she didn't OD on the stuff. That was quickly softened for the first layer...Easy to blend the raspberries with some good vanilla (not great vanilla, though...just good..Do you know those cheats at these companies are not packing 1/2 gallons of ice cream anymore? Go look. Same price: three pints. I am going to start making my own ice cream all the time now. They cheat.)...I forgot the framboise, which was a disappointment. I try to never pass up the opportunity for more liquor in my day, but oh well...
A final topping of ganache (BTW, about traditional ganache, with cream...I used it because it is what I had...and while I will dig into raw eggs with the best of 'em--homemade mayo being high up on my list of great foods--when I'm feeding small children or strangers (this might go into the magazine offices), I'm a little bit shy about raw egg...I digress..yet again..)
The whole thing went into the freezer overnight, and in the interest of blogging, I had a slice for my ....my...um, my 10.30 a.m. break (like I needed one!)...
And it was good.
5 comments:
Wow, this turned out beautifully! I served mine (the raw egg variety) to several small children, but I used pasteurized eggs AND I'd tasted tons while I was assembling the torte and survived just fine!
Love your site...
Nancy
Looks wonderful!
What was the texture of the traditional ganache like after freezing? Someday I'd like to do a comparison...I'm curious as to why Dorie chose the butter/egg version.
Thanks, n.o.e. and barbara.
Barbara, the texture was just lovely. I frankly think I have my freezer cranked up a bit too high, but if I left the ice cream out for about 10 minutes...yum...Ever had Graeter's Ice Cream? It's like their raspberry chocolate.
This looks really good. I like the colors.
Several years later, because I just happened to stumble over this. I think the "raw egg hystery" is exactly that. Hystery. People have been eating raw eggs for thousands of years, and we are still here, kicking about.
I might be sorry for being "neglicent" if I or someone I loved got salmonella from uncooked eggs in my food, but... so far it hasn't happened, and I don't even know anyone who has got anything bad from raw eggs. Do you?
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