Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| 2 \N | Egg whites |
| 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.
(Serves 4)
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