Name: Raspberry Gratin 2
Ingredients: 4 Baskets fresh raspberries, picked over, but not washed; 1/4 c Sugar; 1 tb Framboise (raspberry eau de vie); 6 Egg whites; 1 pn Salt; 1/4 c Sugar; 5 Egg yolks; 2 tb Flour

To the believer: Dear brother, honor the Spirit of God as you would honor Jesus Christ if He were present. If Jesus Christ were dwelling in your house you would not ignore Him, you would not go about your business as if He were not there. Do not ignore the presence of the Holy Spirit in your soul. I beseech you, do not live as if you had not heard whether there were any Holy Spirit. To Him pay your constant adorations. Reverence the august guest who has been pleased to make your body His sacred abode. Love Him, obey Him, worship Him.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Eggs		Cooking liv, Import	1	Servings

INGREDIENTS

4		Baskets fresh raspberries, picked over, but not washed
1/4	c	Sugar
1	tb	Framboise (raspberry eau de vie)
6		Egg whites
1	pn	Salt
1/4	c	Sugar
5		Egg yolks
2	tb	Flour

INSTRUCTIONS

RASPBERRY LAYER
BATTER
Preheat the oven to 450 degrees and set rack on lower third. Butter a
2-quart gratin or other baking dish.
Scatter the raspberries evenly in the dish and sprinkle with the sugar and
the eau de vie.
For the batter, whip the whites with salt until they hold a very soft peak.
Beat in the sugar very slowly until the whites hold a firm peak. Whisk the
yolks until liquid and fold into the whites with the flour.
Spoon the batter over the raspberries in 8 to 10 separate mounds. Bake
about 10 minutes, until well risen and golden brown. Sprinkle with
confectioners sugar and serve immediately.
Recipe by: Cooking Live Show #CL8903 Posted to MC-Recipe Digest V1 #651 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on Jun 30, 1997

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