| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
May 1991 |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
Sugar |
| 6 |
|
Egg yolks |
| 1/4 |
c |
Whipping cream |
| 1 |
tb |
Vanilla |
| 1 |
tb |
Cognac or brandy |
| 1 1/2 |
c |
Chilled whipping cream |
| 1/2 |
c |
Sour cream |
| 8 |
|
Purchased macaroon cookies; crumbled |
|
|
Fresh raspberries; (optional) |
| 1 |
|
10 ounce pac frozen raspberries in; thawed |
|
|
; syrup |
INSTRUCTIONS
RASPBERRY SAUCE
For Dessert:
Half fill medium saucepan with water and bring to boil. Whisk sugar, yolks
and 1/4 cup cream in small metal bowl. Set bowl over saucepan of boiling
water and whisk until candy thermometer registers 160F, scraping down sides
of bowl with rubber spatula, about 4 minutes. Remove from over water. Pour
yolk mixture into large bowl. Using electric mixer, beat mixture until cool
and thick, about 4 minutes. Beat in vanilla and brandy.
Beat 1 1/2 cups cream with sour cream to stiff peaks in medium bowl. Fold
cream into yolk mixture in 2 batches. Gently fold in half of cookie crumbs.
Pour mixture into 9-inch-diameter springform pan with 2-inch-high sides.
Sprinkle with remaining crumbs. Freeze overnight.
Release sides of springform pan. Garnish dessert with fresh raspberries if
desired. Slice into wedges and serve with raspberry sauce.
For Raspberry Sauce:
Puree raspberries and syrup in blender or processor until smooth. Strain to
remove seeds. (Can be prepared 1 week ahead. Cover and refrigerate.) Makes
about 1 cup.
Serves 10.
Bon Appetit May 1991
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