| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Wisconsin | Dessert | 6 | Servings |
INGREDIENTS
| 2 | pt | Fresh raspberries |
| 9 | tb | Sugar |
| 1/4 | c | Kirsch |
| 1 | c | Whipping cream |
| 1 | ts | Vanilla |
| Meringue shells (see recipe) |
INSTRUCTIONS
Put half of the raspberries in a bowl. Sprinkle with 3 tbs. sugar and the kirsch. Marinate 3 hours at room temperature, tossing once or twice. Puree the remaining raspberries in a food processor or blender, adding 3 tbs. sugar. Gently mix the pureed raspberries into the marinating raspberries. Whip the cream to a soft consistency, gradually adding the remaining 3 tbs. sugar. Add the vanilla and mix. The cream should not be too firm. Refrigerate until serving time. To serve, coarsley crumble the Meringue Shells in to a bowl. Fold in the whipped cream. Divide among 6 large glasses or bowls and top with the raspberry mixture. Serve immediately. JEAN PAUL RESTAURANT FRANCAIS EAST WISCONSIN AVENUE, MILWAUKEE TIME INCLUDES MARINATING From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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