Fresh Raspberry Batter Cake w/Creme Fraiche Sorbet

• 4 cups (950 ml) creme fraiche
• 1-1/2 cups (350 ml) light corn syrup
• 1/2 cup (125 ml) fresh lemon juice
• 1/2 cup (125 ml) granulated sugar
• pinch salt
• 2-2/3 cups (625 ml) granulated sugar
• 3-3/4 cups (875 ml) bread flour
• 1 tbsp (15 ml) baking powder
• 1 tsp (5 ml). salt
• 1 tbsp (15 ml) fresh orange zest
• 1/2 each vanilla bean, scraped
• 6 oz (168 grm). unsalted butter, cut into small pieces
• 2 cups (475 ml) whole milk
• 3 pts. fresh raspberries
• 10 tbsp (150 ml) water
• 10 tbsp (150 ml) granulated sugar
• confectioners' sugar, as needed

1. Combine and mix all ingredients in non-reactive bowl.
2. Transfer to ice cream maker.
3. Process according to manufacturer's instructions.
4. Transfer to airtight, non-reactive container; cover; freeze until needed.
5. Heat oven to 350 degrees (175 C.).
6. Combine sugar, flour, baking powder, salt, orange zest and vanilla bean in mixing bowl; beat with paddle at medium speed for 1 minute.
7. Add butter; beat until texture resembles cornmeal.
8. Add milk; beat until smooth; reserve.
9. Place a single layer of raspberries on bottom of 5 1/4" quiche dishes.
10. Spoon 6 oz (168 grm).
11. batter over each; spread evenly.
12. Sprinkle each with 1 tbsp (15 ml) water and 1 tbsp (15 ml) sugar.
13. Place dishes on sheet pans; bake until golden brown (about 25 minutes); remove from oven.
14. To serve, dust top of warm cakes with confectioners' sugar; place cake on plate; put quenelle of sorbet on tuile; garnish with raspberries.

creme fraiche, corn syrup, lemon juice, sugar, salt, sugar, bread flour, baking powder, salt, orange zest, vanilla bean, unsalted butter, milk, fresh raspberries, water, sugar, confectioners

Taken from online-cookbook.com/goto/cook/rpage/000E97 (may not work)