Dariole with Raspberry Coulis

Ingredients

• 6 large eggs 6 large eggs
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 2 cups (480ml) heavy cream 2 cups (480ml) heavy cream
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• Raspberry Coulis: Raspberry Coulis:
• 2 cups (300g) fresh raspberries 2 cups (300g) fresh raspberries
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 tablespoon lemon juice 1 tablespoon lemon juice

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 28g, 17g
• Carbohydrates (total, sugars): 27g, 24g
• Protein: 7g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a mixing bowl, whisk together the eggs, sugar, and vanilla extract until well combined.
3. 3.
   In a saucepan, heat the cream and milk over medium heat until it begins to simmer. Remove from heat.
4. 4.
   Slowly pour the hot cream mixture into the egg mixture, whisking constantly to prevent curdling.
5. 5.
   Strain the custard mixture through a fine-mesh sieve to remove any lumps.
6. 6.
   Divide the custard evenly among six dariole molds or ramekins.
7. 7.
   Place the molds in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the molds.
8. 8.
   Carefully transfer the baking dish to the preheated oven and bake for 35-40 minutes, or until the custard is set but still slightly jiggly in the center.
9. 9.
   Remove the darioles from the water bath and let them cool to room temperature.
10. 10.
    For the raspberry coulis, blend the raspberries, sugar, and lemon juice in a blender until smooth. Strain the mixture to remove the seeds.
11. 11.
    Serve the darioles with a drizzle of raspberry coulis on top.

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before whisking them with the sugar to ensure a smooth custard.

Tips & Tricks

• To achieve a perfectly smooth custard, strain the mixture before pouring it into the molds.
• Serve the darioles chilled for a refreshing dessert experience.
• For an extra touch of elegance, garnish each dariole with a fresh raspberry and a sprig of mint.
• If you prefer a sweeter coulis, adjust the amount of sugar according to your taste.
• These darioles can be made in advance and refrigerated for up to 24 hours before serving.

Serving advice

Serve the Dariole with Raspberry Coulis as a stunning finale to a French-inspired dinner. Pair it with a cup of freshly brewed coffee or a glass of champagne for a truly luxurious experience.

Presentation advice

Unmold the darioles onto individual serving plates and drizzle the raspberry coulis in an artistic manner around the cakes. Dust the plates with powdered sugar for an elegant touch. Add a sprig of mint and a few fresh raspberries on the side for a pop of color.