CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Dairy, Eggs |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
2 |
c |
Seedless raspberry puree |
2 |
tb |
Lemon juice |
1 1/2 |
c |
Cream |
2 |
tb |
Framboise |
1 1/2 |
c |
Sugar |
1 |
c |
Egg whites |
INSTRUCTIONS
Combine raspberry puree and lemon juice and chill.
Combine cream and framboise, whip until firm but still fluid.
Combine sugar and egg whites in bowl of mixer and heat over simmering
water, whisking, until hot. Beat cold on medium speed, being careful not to
overbeat. Stir puree into meringue, fold in cream. Mold and freeze.
Yield: 1 souffle
Recipe by: Cooking Live Show #CL8939
Posted to MC-Recipe Digest V1 #782 by "Angele and Jon Freeman"
<[email protected]> on Sep 15, 1997
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