| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 3 |
|
Half-Pint Baskets Of Raspberries |
| 1/2 |
c |
Sugar; approximately |
| 4 |
tb |
Unsalted Butter |
| 1 1/2 |
ts |
Lemon Juice; to 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.
FROM: Chez Panisse Desserts by Lindsey Remolif Shere
Recipe by: msmith@oavax.csuchico.edu (Marg Smith) Posted to TNT - Prodigy's
Recipe Exchange Newsletter by Veronica Betancourt <VBETANCOUR@novell.com>
on Jul 25, 1997
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