12 Egg yolks 2 1/4 c Sugar 1 c Strained pureed raspberries* 2/3 c Framboise 2 c Whipping cream; whipped 8 Egg whites; room temperature 1 pn Salt
TO GARNISH:
Sweetened whipped cream Fresh raspberries *Note: Fresh raspberries are suggested for the puree, but unsweetened frozen berries may be used if fresh are not available. Prepare a 3-quart souffle dish or mold with oiled aluminum foil collar extending about 4 inches above rim. Tie or tape securely. In large bowl, beat yolks until thick and lemon colored. Add 1 1/4 cups sugar and beat until dissolved. Blend in raspberries. Transfer to double boiler, place over hot water and cook until custard coats metal spoon; do not allow to boil at any time. Strain into large metal bowl set over ice and stir until cool. Add framboise a little at a time, blending thoroughly after each addition. Fold whipped cream into mixture. Pour into prepared dish, smooth top with spatula and freeze overnight. When firm, cover top with plastic wrap or foil. Just before serving, remove foil collar and smooth sides with spatula. Garnish with whipped cream and fresh raspberries and accompany with cooled sabayon or creme fraiche. This melts quickly so serve directly from freezer. "The Argyle", San Antonio, Texas. Favorite Restaurant Recipes - ISBN: 0-89535-100-5