| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Parfaits, Masterchefs, New york, Obar |
8 |
Servings |
INGREDIENTS
| 14 |
oz |
Raspberries, fresh (about 3 1/2 c) OR |
| 30 |
oz |
Raspberries, frozen, thawed drained |
| 1/3 |
c |
Sugar |
| 1 |
c |
Whipping cream |
| 1/3 |
c |
Egg whites |
| 1/2 |
c |
Sugar |
| 2 |
tb |
Framboise, (raspberry brandy) OR |
| 2 |
tb |
Raspberry liqueur |
INSTRUCTIONS
Coarsely mash the raspberries in a food mill, or processor or with
back of a large spoon. Place the mashed fruit in a saucepan with 1/3 cup
sugar and bring to a boil. Boil gently, stirring often, for 5 minutes.
Strain the boiled fruit to eliminate the seeds. Transfer the strained
liquid to a shallow bowl and cool in a freezer or a refrigerator.
Meanwhile whip 1 cup of cream until stiff; refrigerate.
Beat the egg whites until they form soft peaks; then gradually add
1/2 cup sugar and continue to beat until stiff and shiny.
Partially fold in the cooled raspberry puree and framboise; add
whipped cream and gently fold until blended.
Pour mixture into springform pan and freeze for several hours or
overnight.
Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Stanley Kramer, Oyster Bar and Restaurant,
: Grand Central Station, NYC
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
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