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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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a signature dessert of a famous Rhode Island restaurant. Use only clean uncracked eggs for the recipe Ingredients:
3 1/2 pints raspberries |
10 egg whites, room temperature |
1/4 lb superfine sugar or to taste |
1/4 tsp cream of tarter |
1/2 oz chambord ( raspberry liquer ) |
3 pints heavy cream whipped |
fresh raspberries for garnish |
Directions:
1. Puree berries in processor and strain to remove seeds.
2. Beat egg white with cream of tarter till stiff.
3. Gradually add sugar to whites while beating.
4. Fold raspberries into whipped cream and then fold in egg whites.
5. Pour or pipe into dessert glasses.
6. Garnish with some fresh raspberries.
7. Serve at once or chill
8. Yield, 12 , 8 1/2 oz servings
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