INGREDIENTS

INSTRUCTIONS

RASPBERRY SAUCE
APRICOT SAUCE
From: christi@lexis-nexis.com (Christi Wilson)
Date: 20 Sep 1995 11:16:18 -0600
In saucepan, combine 6 cups milk, whipping cream, vanilla beans (if using)
and lemon zest. (If using vanilla extract, do not add now.) Set pan over
medium-high heat, cover and bring just to boil. Remove from heat. Let
steep, covered, about 1 hour.
Sprinkle gelatin over remaining cup milk; let sit until dissolved.  Return
milk and cream mixture to simmer. Remove from heat and whisk in dissolved
gelatin and sugar until smooth. Strain mixture into pitcher or bowl with
lip. If using vanilla extract, add now, or scrape vanilla seeds out of bean
and stir into cream. Pour into 12 ramekins or other small molds. Chill
until set, at least 2 hours.
To serve, spread a couple of tablespoons of sauce on a plate. Dip the molds
into hot water to loosen custard. Unmold each in the puddle of sauce.
Drizzle with additional sauce. Garnish with mint leaves.
RASPBERRY SAUCE: Reserve a few of the prettiest berries for garnish. Puree
remaining raspberries and sugar in blender or food processor until smooth.
Press through a sieve to extract the seeds. Refrigerate until needed.
APRICOT SAUCE: Place apricots and water in saucepan and bring to boil.
Reduce heat and simmer 20 to 30 minutes until water is reduced by about
1/3. Puree in blender or food processor. Strain. Stir in sugar.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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