Coupe meringee
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pints | Fresh raspberries |
| 9 | tablespoons | Sugar |
| ¼ | cup | Kirsch |
| 1 | cup | Whipping cream |
| 1 | teaspoon | Vanilla |
| Meringue shells (see recipe) | ||
Directions
Put half of the raspberries in a bowl. Sprinkle with 3 tbs. sugar and the kirsch. Marinate 3 hours at room temperature, tossing once or twice. Puree the remaining raspberries in a food processor or blender, adding 3 tbs.
sugar. Gently mix the pureed raspberries into the marinating raspberries.
Whip the cream to a soft consistency, gradually adding the remaining 3 tbs.
sugar. Add the vanilla and mix. The cream should not be too firm.
Refrigerate until serving time. To serve, coarsley crumble the Meringue Shells in to a bowl. Fold in the whipped cream. Divide among 6 large glasses or bowls and top with the raspberry mixture. Serve immediately.
JEAN PAUL RESTAURANT FRANCAIS
EAST WISCONSIN AVENUE, MILWAUKEE TIME INCLUDES MARINATING
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .