Ingredients Jump to Instructions ↓

  1. 14 oz Raspberries, fresh (about 1/3 c Egg whites -- 3 1/2 c) OR 

  2. 1/2 c Sugar

  3. 30 oz Raspberries, frozen, thawed 

  4. 2 tb Framboise, (raspberry -- drained -- brandy) OR 1/3 c Sugar 

  5. 2 tb Raspberry liqueur

  6. 1 c Whipping cream

Instructions Jump to Ingredients ↑

  1. 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 —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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