| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Raspberries |
| 3 |
tb |
Confectioners' sugar |
| 1 |
c |
Heavy cream |
| 1/2 |
c |
Sherry |
| 3 |
|
Egg yolks; lightly beaten |
| 6 |
sl |
Bread; up to 8 crusts remove, cut in triangles |
| 3 |
oz |
Butter; 6 Tbsp |
| 1 |
ts |
Cinnamon |
INSTRUCTIONS
Sprinkle the raspberries with confectioner's sugar, crush them gently with
a fork and set aside. Whip the cream until it is stiff. Place the sherry in
one bowl and the lightly beaten egg yolks in another. Dip the bread slices
first in the sherry and then in the egg yolks. Melt the butter in a frying
pan and when it is hot, fry the bread on both sides until it is golden
brown. Transfer the slices to a warm dish and sprinkle each side with a
little cinnamon. Place a few of the raspberries on each slice of the
toasted bread and cover with a dollop of cream. SERVES: 4-6
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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