Yield: 1 Servings
|3 \N||Half-pint baskets raspberries|
|1½ tablespoon||Unsalted butter|
|1½ teaspoon||Lemon juice; toto taste|
|2 \N||Egg yolks|
Puree the raspberries and put them through a fine strainer to remove the seeds. Measure 1½ cups puree, heat it in a non-corroding saucepan, and stir in the sugar and butter. Taste and add the lemon juice to taste. Whisk the eggs and egg yolks just enough to mix them, then stir in some of the hot puree to warm them. Return to the pan and cook over low heat, stirring constantly, until the mixture is thick -- it should reach a temperature of 170 degrees F. Chill.
Makes about 2 cups, enough to fill one 9-inch tart.
Posted to MC-Recipe Digest V1 #756 by Country Gourmet <oselands@...> on Aug 22, 1997