| 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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