Ingredients Jump to Instructions ↓

  1. 3 Pints fresh raspberries Verifine sugar

  2. 4 Tablespoons kirsch or framboise The sauce:

  3. 4 egg yolks

  4. 1 Cup sugar

  5. 4 Tablespoons lemon juice

  6. 2 Tablespoons cornstarch

  7. 2 Cups water

  8. 1 Tsp. vanilla

  9. 2 Tsps. grated lemon rind

  10. 4 Tablespoons sweet butter

  11. 1 Cup heavy cream -- whipped

Instructions Jump to Ingredients ↑

  1. Preparation : 1. Place rapberies in large serving bowl. Sprinkle with verifine sugar and kirsch/framboise. Marinate for 2-3 hours.

  2. In a mixing bowl combine the egg yolks, 1/2 cup sugar and the lemon juice. Whisk until mixture is light and pale yellow. Set aside.

  3. In a heavy saucepan combine the remaining 1/2 cup sugar and the cornstarch dissolved in a little cold water. Add the remaining water, place the saucepan over high heat and cook the mixture until it is very thick and clear.

  4. Remover pan from the heat and beat in the lemon and egg yolk mixture. Place the pan over a very low flame and heat the mixtue, whisking constantly, until a very faint steam rises. Remove fom heat.

  5. Add the vanilla, lemon rind and butter and cool the sauce completely.

  6. Whip the cream and fold into the cooled sauce. Chill until serving time.

  7. Serve the raspberries with the lemon sauce on the side or fill individual parfait glasses with berries, topping them with lemon sauce just before serving. prep time: 15 minutes Cooking time: 10 minutes


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