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1 lb Raspberries; thawed if frozen
4 ts Cornflour (cornstarch)
1 1/4 c Single (light) cream
1/3 c Icing sugar (confectioner's)
3 tb Framboise; if desired
2 Egg whites
2/3 c Icing sugar (confectioner's)
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)