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3 c Raspberries, fresh OR
30 oz Raspberries, frozen, - thawed, and drained - (liquid reserved)
1/2 c Sugar
3 tb Water, cold
1 tb Syrup, corn, light
3 Egg whites
1/2 Lemon, juice of
2 c Cream, whipping
Choose a few perfect raspberries for garnish and set aside. Puree
remaining raspberries in processor or blender until very smooth. Transfer 2
tablespoons of puree, with seeds, to measuring cup. Strain remaining puree
into mixing bowl, eliminating all seeds. Add enough strained puree to the
2 tablespoons to measure 1/2 cup. Set aside. Chill remaining strained
puree, which will be used as sauce.
In a small heavy saucepan combine sugar, water, and corn syrup. Bring
slowly to boil over medium heat, stirring occasionally and brushing down
any sugar crystals from sides of pan with brush dipped in cold water. Raise
heat slightly and cook until temperature of syrup reaches 240 F (soft ball
stage). While syrup is cooking, beat 3 egg whites in a mixer until stiff.
As soon as syrup reaches 240 F, lower mixer speed to slow and pour hot
syrup onto beaten whites, in a very thing stream. When all of the syrup has
been incorporated, raise a mixer speed and beat meringue until cool.
Stir together the 1/2 cup reserved raspberry puree and lemon juice and
fold into the meringue until nearly blended. Whip cream until stiff and
fold into the meringue until blended. DO NOT OVERMIX.