Raspberry sauce - master chefs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 14 | ounces | Raspberries, fresh OR |
| 30 | ounces | Raspberries, frozen, thawed and drained |
| ¾ | cup | Sugar |
| ¼ | cup | Water |
| Juice of one lemon | ||
| ½ | cup | Whipping cream |
| 16 | Raspberries, whole | |
| Almonds, sliced, toasted (opt) | ||
Directions
In saucepan, combine all sauce ingredients except lemon juice.
Bring to boil, then boil gently, stirring, about 7 minutes. Reduce heat, stir in lemon juice, and keep warm.
To garnish, remove parfait from freezer. Carefully release springform ring (if difficult, warm ring slightly withy your palms).
Whip ½ cup cream until stiff; form decorative border or rosettes around top and bottom edge of parfait by piping whipped cream through pastry bag fitted with star tip. Arrange 2 raspberries and 2 or 3 almond slices on top of each serving. Cut into wedges. Serve with warm raspberry sauce, if desired.
Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Stanley Kramer, Oyster Bar and Restaurant, : Grand Central Station, NYC