| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dessert |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Raspberries; thawed if frozen |
| 4 |
ts |
Cornflour (cornstarch) |
| 1 1/4 |
c |
Single (light) cream |
| 1/3 |
c |
Icing sugar (confectioner's) |
| 3 |
tb |
Framboise; if desired |
| 2 |
|
Egg whites |
| 2/3 |
c |
Icing sugar (confectioner's) |
INSTRUCTIONS
From: sharon@ecs.oxford.ac.uk (Sharon Curtis)
Date: 27 Aug 1995 20:09:39 -0600
Rub raspberries through a sieve and discard seeds. Keep puree on one side
while making the meringues.
For quick meringues, preheat the oven to 320F. Line a baking sheet with
non-stick paper. Place egg whites and icing sugar in a bowl over a pan of
hot water and with an electric whisk, whisk until mixture in stiff and
standing in peaks. Place mixture in a piping bag fitted with a 1 cm star
nozzle and pipe small blobs onto lined baking sheet. Bake in the oven for
10-15 minutes until crisp on the outside. Allow to cool before removing
from paper.
In a saucepan, blend the cornflour smoothly with a little of the cream.
Stir in the remainder and add sugar and raspberry puree. Cook over a gentle
heat until smooth and thickened. Stir in the Framboise, if desired, then
pour into a fondue pot and serve with small meringues. Serve hot or cold.
(Serves 4)
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
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