|1 pounds||Raspberries; thawed if frozen|
|4 teaspoons||Cornflour (cornstarch)|
|1¼ cup||Single (light) cream|
|⅓ cup||Icing sugar (confectioner's)|
|3 tablespoons||Framboise; if desired|
|⅔ cup||Icing sugar (confectioner's)|
From: sharon@... (Sharon Curtis) Date: 27 Aug 1995 20:09:39 -0600 Rub raspberries through a sieve and discard seeds. Keep puree on one side while making the meringues.
For quick meringues, preheat the oven to 320F. Line a baking sheet with non-stick paper. Place egg whites and icing sugar in a bowl over a pan of hot water and with an electric whisk, whisk until mixture in stiff and standing in peaks. Place mixture in a piping bag fitted with a 1 cm star nozzle and pipe small blobs onto lined baking sheet. Bake in the oven for 10-15 minutes until crisp on the outside. Allow to cool before removing from paper.
In a saucepan, blend the cornflour smoothly with a little of the cream.
Stir in the remainder and add sugar and raspberry puree. Cook over a gentle heat until smooth and thickened. Stir in the Framboise, if desired, then pour into a fondue pot and serve with small meringues. Serve hot or cold.
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