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Ally asked in Food & DrinkCooking & Recipes · 7 years ago

What are some popular desserts in cassis france?

Please answer

2 Answers

  • 7 years ago
    Favorite Answer

    banana custard

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  • jojo
    Lv 4
    7 years ago

    This recipe is popular, and delicious, but there are many other recipes, you can find.

    I hope you will like this recipe.

    Tarte de Semoule au Cassis: ( Cassis Semolina Tart ) Recipe:

    Ingredients: Serves 6 - 8.

    For The Dough:

    200g / 1 1/3 cup All Purpose Flour.

    1 tbsp Caster Sugar.

    100g / 1/2 cup cold Margarine.

    1 tbsp Vegetable Oil.

    1/4 cup Cold Water.

    Pinch of Salt.

    For The Filling:

    150g / 6 oz Semolina.

    500 ml / 2 cups Milk.

    3 large Eggs.

    250g / 1 1/4 cups Sugar.

    300g / 2/3 lb Blackcurrant Berries.

    1 Vanilla Bean.

    Prepare the pastry dough:

    In a large bowl, blend with your fingers the flour, sugar, margarine, vegetable oil and salt until mixture resembles fine bread crumbs. Add gradually the cold water, mixing until a crumbly dough begin to form, but do not overwork the dough. If the dough is too crumbly add more water. If it is wet and sticky, sprinkle over a little more flour. Form the dough into a ball, dust it with flour and chill it, wrapped in wax paper, for about 1 hour.

    In a saucepan, cook the blackcurrant berries with little water and sugar until the sauce thickened like a coulis.

    Bring the milk to a boil with the vanilla bean split in half. Remove the bean, and stir the semolina. Let it cool slightly before you add the 3 egg yolks.

    Beat the egg whites with a pinch of salt to the stiff-peak stage and add the sugar gradually.

    Fold them gently into the semolina mixture with a spatula.

    Preheat oven to 180C / 350F.

    Butter a 24 cm (9 inch) Tart Pan.

    On lightly floured board, roll the pastry dough into a circle and line the pan with it.

    Prick the bottom of the pastry shell all over with a fork and chill for 10 minutes before baking.

    Pour the blackcurrant coulis into the pastry shell, cover with the semolina mixture, and smooth the surface with a spatula.

    Bake for 40 minutes or until the filling is golden.

    * Serve this fruity dessert with a small glass of chilled Creme de Cassis, a Dijon speciality, which is a sweet Liquor made from Black Current Berries.

    * Many people are introduced to Creme de Cassis when they first try a Kir Cocktail, a mixture of Black Currant Liqueur with dry White Wine.

    This sweet French Liqueur is not just alcoholic Syrup, there is a lot of flavor and delicious taste in a quality Cassis Liqueur.

    * You can also add Champagne or a local Cremant de Bourgogne to the Creme de Cassis to make a Kir Royal, although this Cocktail is usually served before the meal.


    Source(s): My own wooden spoon.
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