| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Sauces |
1 |
Servings |
INGREDIENTS
| 3 |
|
Half-pint baskets raspberries |
| 1/2 |
c |
Sugar |
| 1 1/2 |
tb |
Unsalted butter |
| 1 1/2 |
ts |
Lemon juice; toto taste |
| 2 |
|
Eggs |
| 2 |
|
Egg yolks |
INSTRUCTIONS
Puree the raspberries and put them through a fine strainer to remove the
seeds. Measure 1 1/2 cups puree, heat it in a non-corroding saucepan, and
stir in the sugar and butter. Taste and add the lemon juice to taste. Whisk
the eggs and egg yolks just enough to mix them, then stir in some of the
hot puree to warm them. Return to the pan and cook over low heat, stirring
constantly, until the mixture is thick -- it should reach a temperature of
170 degrees F. Chill.
Makes about 2 cups, enough to fill one 9-inch tart.
Posted to MC-Recipe Digest V1 #756 by Country Gourmet
<oselands@countrygourmet.com> on Aug 22, 1997
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”