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

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