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Recipe by: elienna
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See below ingredients and instructions of the recipe
20 oz Raspberries; frozen * 6 Eggs; separated
3/4 c Sugar 2 c Whipping cream; whipped
1/3 c ;water
* OR 1 pint fresh raspberries plus 2 tbls sugar
Over low heat, cook raspberries until liquid is almost gone (about 15
minutes). Set aside to cool. Combine sugar and water in a medium
saucepan; bring to a boil and boil rapidly for 3 minutes to soft ball
stage. In a small mixer bowl, beat egg yolks until thick and lemon
colored. With mixer on medium speed, slowly pour hot syrup over egg
yolks; beat until thick and light. Fold in raspberries. Beat egg
whites until stiff peaks form. Fold into raspberry mixture. Fold in
whipped cream. Tape 2-inch standing collars of aluminum foil around 8
individual souffle dishes or cups. Spoon raspberry mixture in,
filling to top of collar. Freeze. Remove collar to serve. Garnish
with whipped cream and a fresh raspberry.
per serving: 407Cal, 26gFat, 39gCarb, 70mgNa, 241mgChol from
L'Hostellerie Bressane, Hillsdale, New York from: Deseret News,
2/14/95 Submitted By JEANNE GEAKE On 02-17-95
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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