CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
|
Dessert |
24 |
Servings |
INGREDIENTS
2 |
pt |
Fresh raspberries |
1/2 |
c |
Granulated sugar |
32 |
oz |
Semisweet chocolate; chopped fine |
8 |
oz |
Unsweetened chocolate; chopped fine |
12 |
|
Egg whites |
3 |
c |
Heavy cream |
INSTRUCTIONS
From: AUNTIEFIFI@aol.com
Date: Sun, 28 Apr 1996 22:57:17 -0400
Recipe By: Mimi Markofsky
Place raspberries and 1/4 cup sugar in a stainless steel bowl. Crush
berries into a rough texture. Set aside for a few minutes. Add chocolates
to raspberries and place over a double boiler. Stir periodically to avoid
scorching the chocolate. Keep over low heat until the chocolate has melted,
25-30 minutes. Remove from heat and set aside to cool.
Beat egg whites until they form soft peaks. Gradually add remaining 1/4 cup
sugar; beat until the peaks are stiff but not dry. Beat heavy cream until
it forms stiff peaks. Add 1/4 of the egg whites to the chocolate, stirring
well to incorporate, lightening the chocolate. Fold in the cream and
remaining egg whites, being certain that no white streaks remain. Keep
refrigerated until used.
NOTES : Single recipe yields: 48 ounces. Double the recipe fills one large
(~13 quarts) stainless bowl.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #63
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Jesus: Peacemaker”