White Chocolate Veloutes
SEPARATED AT ROOM TE
grated rind of one lemon
chunks, about 3/4-inch thick
In a 4 1/2-quart bowl of a heavy-duty electric mixer, using the paddle attachment, beat the butter at medium-high speed 1 minute, until smooth. While continuing to beat, add 1 cup of the sugar in a steady stream. Beat 2 to 3 minutes, until the mixture is light and creamy. Beat in the egg yolks one at a time, stopping to scrape down the side of the bowl if necessary. Beat in the vanilla and lemon rind, and continue to beat for 2 minutes.
Sift the flour and baking powder together onto a piece of waxed paper. Set aside.
In a grease-free 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites with the salt at low speed until frothy. Gradually increase the speed to medium-high and continue beating the whites until they start to form soft peaks. One teaspoon at a time, gradually add the remaining 1/4 cup of sugar and continue to beat the whites until they form stiff, shiny peaks.
Beating at low speed, alternately add the flour mixture and milk to the yolk mixture. Continue to beat at low speed for 1 minute.
Using a balloon whisk or large rubber spatula, fold the beaten whites into the egg yolk mixture one-third at a time. Scrape the batter into the prepared pan and spread it into a thin, even layer with an offset metal cake spatula.
Bake the sponge cake for 20 to 25 minutes, until the center springs back when gently pressed with a finger. Transfer the pan to a wire rack and cool for 10 minutes. Using the foil edges as handles, lift the cake from the pan and set it on a wire rack to cool completely.
Make the ring molds:
Cut eight 9 1/2-by-2 1/2-inch strips out of stiff paper (unused manila folders work well). Bring the short ends of each strip together, overlapping by 1/2 inch, and tape the outside seams with masking tape. The ring molds should be approximately 2 3/4 inches in diameter.
Line the molds:
Using a 2 3/4-inch round cookie cutter or one of the prepared ring molds, cut out 8 rounds of the sponge cake. Reserve the remaining sponge cake for garnish. Line a baking sheet with aluminum foil and place the cake rounds on it. Moisten each cake round with some of the Framboise liqueur. Place one ring mold over each cake round, so that the mold touches the bottom of the baking sheet.
Make the white chocolate veloute:
Melt the white chocolate according to the directions in the Chocolate Key. Set aside to cool.
In a chilled 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, whip the cream until it just begins to mound. Set aside in the refrigerator.
In a 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the eggs and the salt at medium-high speed until frothy. Add the sugar in a steady stream and beat just until blended. Remove the bowl from the mixer stand and place over a pot of hot water. (The bottom of the bowl must touch the water.) Cook over medium-high heat, whisking constantly for 3 to 5 minutes, or until the granules of sugar have dissolved and the egg mixture has reached 140 degrees F on an instant-read thermometer. Return the bowl to the mixer stand and beat at medium-high speed until the mixture is thick and pale yellow, about 8 minutes.
Place the cold water in a small, heatproof cup. Sprinkle the gelatin over the water and let it stand for 5 minutes to soften the gelatin. Place the cup with the softened gelatin in a saucepan with enough water to come halfway up the side of the cup. Heat the gelatin mixture over hot, not simmering, water. Stir the gelatin frequently for 3 to 4 minutes, or until the gelatin granules dissolve completely and the mixture is clear. Remove the pan from the heat. Whisk the dissolved gelatin mixture into the beaten egg mixture. Using a large rubber spatula, fold the cooled white chocolate into the mixture. Fold one-third of the whipped cream into the mixture to lighten it. Fold in the remaining whipped cream.
Assemble the veloutes:
Fill a pastry bag fitted with a plain l/2-inch round tip with some of the veloute mixture. Pipe a circle of filling into the bottom of each mold, on top of the cake round. Pipe more veloute to fill in the center of the circle so that the entire cake round is covered with a level layer of filling, approximately one-third up the side of the mold. In each mold, place 6 to 7 raspberries in a circle on top of the filling, leaving a l/4-inch border of filling around the edge. Place 1 teaspoon of raspberry jam in the center of each raspberry circle.
Pipe more veloute filling into each mold, to fill completely.
Using a small metal cake spatula, scrape the top of each mold to make the filling level with the top of the mold. Cover the molds with plastic wrap and refrigerate at least 2 hours or overnight, until set.
Make the warm chocolate curls:
Warm the 8-ounce chunk of white chocolate by placing it on a piece of waxed paper, then microwave on MEDIUM (50 percent) power for 10 second intervals, until the chocolate starts to soften slightly. The chocolate should soften slightly, not melt.
Line a baking sheet with waxed paper. Grip the chocolate chunk with a folded paper towel so that your hand does not melt the chocolate. Using a sharp vegetable peeler, scrape one of the edges of the chocolate chunk in a downward motion, forming loose shavings. As you form the curls, let them fall onto the waxed paper. Continue making curls until you have enough to garnish just the tops of the veloutes.
Make the crumb garnish:
Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil. Break the reserved sponge cake into small pieces and spread in an even layer on the baking sheet. Bake 5 to 7 minutes, until the cake is dry and lightly toasted. Allow the cake pieces to cool. Place the cake "toast" in a food processor fitted with the metal chopping blade and process 30 to 45 seconds, or until fine crumbs are formed. Transfer the crumbs to a medium bowl.
Make the raspberry sauce:
In a medium non-corrosive saucepan, combine the raspberries and sugar. Cook over medium-low heat, stirring constantly with a wooden spoon, until the sugar dissolves completely and the berries soften. Remove the pan from the heat. Strain the raspberry mixture through a fine-meshed sieve into a bowl. Cover the bowl with plastic wrap and refrigerate the sauce.
Unmold and garnish the veloutes:
Remove the molds from the refrigerator and gently peel the tape off the seams. Carefully remove the molds from the veloutes . Gently pat the cake crumbs around the sides of each veloute, covering them evenly from the top edge to the bottom. Top the veloutes with the white chocolate curls.
Make the sponge cake:
Position a rack in the center of the oven and preheat to 350 degrees F. Line a 12-by-18 inch jelly roll pan with aluminum foil, leaving a 2-inch overhang on the short ends of the pan. Butter the aluminum foil and the sides of the pan. Lightly dust the bottom of the pan with flour and tap out the excess.