INGREDIENTS
1
Lemon, zest of
1 2/3 tbsp
Lemon, zest
2 cups
Raspberries
12
Egg whites, large
6
Egg yolks, large
4
Eggs, large
1 tbsp
Baking powder
3 cups
Cake flour
1 tsp
Cornstarch
1 tsp
Kosher salt
1 pinch
Kosher salt
5 3/4 cups
Sugar
1
Vanilla bean
1 tsp
Vanilla extract, pure
1 tsp
Distilled white vinegar
3 sticks
Butter, unsalted
1 cup
Heavy cream
1 1/4 cups
Whole milk
1 1/2 tsp
Gelatin, unflavored
1 tbsp
Water