See below ingredients and instructions of the recipe
14 oz Raspberries, fresh (about 1/3 c Egg whites
-- 3 1/2 c) OR 1/2 c Sugar
30 oz Raspberries, frozen, thawed 2 tb Framboise, (raspberry
-- drained -- brandy) OR
1/3 c Sugar 2 tb Raspberry liqueur
1 c Whipping cream
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
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