Whenever I'm down on M Street in Georgetown, I always enjoy strolling through Dean & Deluca to admire all the lovely and decadent chocolates, marzipan animals, macarons and pate de fruit. The pate de fruits are always luscious looking yet so expensive and I thought they can't be too difficult to make.
The holidays seemed like a perfect time to try making them myself. I tried raspberry for a nice deep red color and raspberries have to be one of my favorite flavors too. I used this Food & Wine recipe by Jacque Pepin.
It held together quite nicely after the gelatin set.
I cut several small pieces and found it easiest to wet the knife in hot water in between.
I rolled each piece in sugar and put them on a tray. While they turned out quite nice, they were a bit too moist to package and give as little gifts. However, we enjoyed them with blue cheese and wine and it was a fabulous combination.
Meringues
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