14 oz Raspberries, fresh (about
— 3 1/2 c) OR 30 oz Raspberries, frozen, thawed
— drained 1/3 c Sugar
1 c Whipping cream
1/3 c Egg whites
1/2 c Sugar
2 tb Framboise, (raspberry
— brandy) OR 2 tb Raspberry liqueur
Coarsely mash the raspberries in a food mill, or processor or with back of a large spoon. Place the mashed fruit in a saucepan with 1/3 cup sugar and bring to a boil. Boil gently, stirring often, for 5 minutes. Strain the boiled fruit to eliminate the seeds. Transfer the strained liquid to a shallow bowl and cool in a freezer or a refrigerator. Meanwhile whip 1 cup of cream until stiff; refrigerate. Beat the egg whites until they form soft peaks; then gradually add 1/2 cup sugar and continue to beat until stiff and shiny.
Partially fold in the cooled raspberry puree and framboise; add whipped cream and gently fold until blended. Pour mixture into springform pan and freeze for several hours or overnight. 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