INGREDIENTS

INSTRUCTIONS

For Almond Meringue Layers: ===========================  Line a baking
sheet with parchment paper (or butter and flour it).  Using a pencil
and 8-inch souffle dish as guide, trace 2 circles  exactly the diameter
of dish onto parchment paper.  Fold sheet of  parchment or waxed paper
in half lengthwise and lightly oil one side  of paper and wrap it
around souffle dish so it extends 3 inches above  top of dish, taping
it securely with masking tape.  Preheat the oven to 200 F. Beat 2 egg
whites until they form stiff  peaks. Stir together ground almonds and
sugar and gently fold into  beaten egg whites.  Transfer mixture to
pastry bag fitted with round  1/2-inch tip. Starting in the center and
spiraling outward, form 2  8-inch circles 1/4 inch thick.  Bake until
crisp, about 1 1/2 hours.  Cool on a rack.  For Mousse: ===========
Choose a few perfect raspberries for garnish and set aside. Puree
remaining raspberries in processor or blender until very smooth.
Transfer 2 tablespoons of puree, with seeds, to measuring cup.  Strain
remaining puree into mixing bowl, eliminating all seeds.  Add  enough
strained puree to the 2 tablespoons to measure 1/2 cup.  Set  aside.
Chill remaining strained puree, which will be used as sauce.  In a
small heavy saucepan combine sugar, water, and corn syrup. Bring
slowly to boil over medium heat, stirring occasionally and brushing
down any sugar crystals from sides of pan with brush dipped in cold
water. Raise heat slightly and cook until temperature of syrup  reaches
240 F (soft ball stage).  While syrup is cooking, beat 3 egg  whites in
a mixer until stiff. As soon as syrup reaches 240 F, lower  mixer speed
to slow and pour hot syrup onto beaten whites, in a very  thing stream.
When all of the syrup has been incorporated, raise a  mixer speed and
beat meringue until cool.  Stir together the 1/2 cup reserved raspberry
puree and lemon juice  and fold into the meringue until nearly blended.
Whip cream until  stiff and fold into the meringue until blended.  DO
NOT OVERMIX.  To Assemble: ============  Spread 3/4-inch layer of
mousse in prepared souffle dish. Carefully  peel off the paper from a
meringue layer and place the layer on top.  Repeat, adding 3/4-inch
layer of mousse, then remaining meringue  layer.  Top with remaining
mousse, smoothing it gently with spatula.  Freeze at least 3 hours.  To
serve, carefully remove paper collar.  Smooth exposed edge of  souffle,
if necessary, with a metal spatula.  Use a knife blade or  long metal
spatula to score shallow crisscross pattern in top of  souffle. Garnish
with reserved raspberries.  Serve in wedges,  spooning a little of the
chilled raspberry puree around each portion  and serving remainder
separately.  Source:  New York's Master Chefs, Bon Appetit Magazine  :
Written by Richard Sax, Photographs by Nancy McFarland  :  The Knapp
Press, Los Angeles, 1985  Chef:   Andre Soltner, Lutece Restaurant, New
York  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

A Message from our Provider:

“Opportunity may knock once, but temptation bangs on your front door forever.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 368
Calories From Fat: 156
Total Fat: 18.1g
Cholesterol: 40.9mg
Sodium: 49.9mg
Potassium: 376.6mg
Carbohydrates: 49.2g
Fiber: 11.2g
Sugar: 33.4g
Protein: 7.2g