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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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RASPBERRY FOAM This recipe came from an estate sale. I obtained it when I purchased the family collection from the Steep Estate in Elmo, Texas in 1989. Ingredients:
1 cup raspberry sauce |
1 cup granulated sugar |
1 teaspoon corn syrup |
1 package unflavored gelatin |
4 large egg whites |
1/8 teaspoon cream of tartar |
1 cup fresh raspberries |
raspberry sauce |
2 cups fresh or frozen raspberries |
1/2 cup granulated sugar |
1/2 cup orange liqueur |
Directions:
1. Prepare raspberry sauce by putting raspberries through a strainer to remove seeds.
2. Blend the raspberry puree with sugar and orange liqueur then set aside.
3. Dissolve sugar and corn syrup in 5 tablespoons of water and bring to a boil.
4. Simmer until the sugar mixture becomes a syrup and forms a hair when poured from a spoon.
5. Dissolve gelatin according to package instructions.
6. Whip the egg whites with cream of tartar into stiff peaks.
7. Slowly add hot syrup to whites and continue to whip until cold.
8. Fold in the gelatin and fruit sauce then pour into individual glasses and refrigerate 4 hours.
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