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Date: Mon, 27 Oct 2003 20:08:39 -0800
Yes, it is called black currants.
If you speak german I found a recipe for Gâteau au raisiné in the Betty
Bossi cookbook Schweizer Spezialitaeten they have a website
www.bettybossi.ch (I think I didn't check). Normally thier books are
published in german and french so if you check them you may find it.)
Their recipe is written for the cook living in german-speaking part of
Switzerland where raisiné isn't available either...
Gâteau au raisiné
Sweet pastry dough:
300g white flour
1/2 teaspoon salt
1 tablespoon sugar mix in a bowl
150g butter cut in small pieces,add, blend with the
flour so you get a crumbly mass.
1 egg
4 tablespoons whipping cream stirr, add and knet dough to a round
ball that you flatten. Wrap in plastic foil
and put in the fridge for 1 hour.
Roll the dough out put in the pie form,
pick with a fork and put in the fridge
for 1/2 hour.
Top:
1 l apple or pear juice cook until you only have 1 1/2 dl, let
cool, put aside.(raisiné)
1 1/2 dl milk
1 1/2 dl whipping cream
2 tablespoons white flour mix in a pan and bring to a boil while
stirring constantely
1 tablespoon butter add, let cool
1 1/2 dl raisiné
2 eggs
2 tablespoons sugar add and pour the covering on the
prepared pieform.
Baking: ca. 30 minutes in the middle of the oven preheated to 400 degres
F (200 degres C). Pop froming bubbles with a needle.
Prepare ahead: On the day before prepare the pieform, covering in with
the dough and finish the covering but don't pour it in yet. Keep both
covered in the fridge.
Suggested beverages: light white wine, Sauser (how do you call that
again?) Johannisberg or Malvoisie...
I hope this helps. I have never prepared the recipe, so let me know how
it turned out... Greetings Andrea Fleiner
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Received on Tue Oct 28 2003 - 09:56:27 PST
