| 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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