Coupe meringee

6 Servings

Ingredients

Quantity Ingredient
2 pints Fresh raspberries
9 tablespoons Sugar
¼ cup Kirsch
1 cup Whipping cream
1 teaspoon Vanilla
Meringue shells (see recipe)

Directions

Put half of the raspberries in a bowl. Sprinkle with 3 tbs. sugar and the kirsch. Marinate 3 hours at room temperature, tossing once or twice. Puree the remaining raspberries in a food processor or blender, adding 3 tbs.

sugar. Gently mix the pureed raspberries into the marinating raspberries.

Whip the cream to a soft consistency, gradually adding the remaining 3 tbs.

sugar. Add the vanilla and mix. The cream should not be too firm.

Refrigerate until serving time. To serve, coarsley crumble the Meringue Shells in to a bowl. Fold in the whipped cream. Divide among 6 large glasses or bowls and top with the raspberry mixture. Serve immediately.

JEAN PAUL RESTAURANT FRANCAIS

EAST WISCONSIN AVENUE, MILWAUKEE TIME INCLUDES MARINATING

From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .

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