RASPBERRY FONDUE
Meringues:
2 egg whites
2/3 cup confectioners' sugar
For quick meringues, preheat the oven to 320°F.
Line a baking sheet with non-stick paper. Place egg whites and
confectioners' sugar in a bowl over a pan of hot water and with an electric
whisk, whisk
until mixture in stiff and standing in peaks. Place mixture in a piping bag
fitted with a 1 cm. star nozzle and pipe small blobs onto lined baking
sheet.
Bake in the oven for 10-15 minutes until crisp on the outside. Allow to cool
before removing.
Fondue:
1 pound raspberries, thawed if frozen
4 teaspoons cornflour (cornstarch)
1-1/4 cup single (light) cream
1/3 cup confectioners' sugar
3 tablespoons Framboise, if desired
In a saucepan, blend the cornflour smoothly with a little of the cream.
Stir in the remainder and add sugar and raspberry puree. Cook over a gentle
heat until smooth and thickened. Stir in the Framboise, if desired, then
pour
into a fondue pot and serve with small meringues. Serve hot or cold.
Serving Size: 4
Meringues:
2 egg whites
2/3 cup confectioners' sugar
For quick meringues, preheat the oven to 320°F.
Line a baking sheet with non-stick paper. Place egg whites and
confectioners' sugar in a bowl over a pan of hot water and with an electric
whisk, whisk
until mixture in stiff and standing in peaks. Place mixture in a piping bag
fitted with a 1 cm. star nozzle and pipe small blobs onto lined baking
sheet.
Bake in the oven for 10-15 minutes until crisp on the outside. Allow to cool
before removing.
Fondue:
1 pound raspberries, thawed if frozen
4 teaspoons cornflour (cornstarch)
1-1/4 cup single (light) cream
1/3 cup confectioners' sugar
3 tablespoons Framboise, if desired
In a saucepan, blend the cornflour smoothly with a little of the cream.
Stir in the remainder and add sugar and raspberry puree. Cook over a gentle
heat until smooth and thickened. Stir in the Framboise, if desired, then
pour
into a fondue pot and serve with small meringues. Serve hot or cold.
Serving Size: 4