Raspberry Sauce - Master Chefs

07.09.2008 | Author: Cook | Posted in Great chefs of NY
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Raspberry Sauce - Master Chefs


Servings: 4
Ingredients: 

  • 14 oz Raspberries, fresh OR                    Juice of one lemon
    • 

  • 30 oz Raspberries, frozen, thawed       1/2 c  Whipping cream
    • 

  • -- and drained                     16    Raspberries, whole
    • 

  • 3/4 c  Sugar                                    Almonds, sliced, toasted
    • 

  • 1/4 c  Water                                    -- (opt)
    •

In saucepan, combine all sauce ingredients except lemon juice.
Bring to boil, then boil gently, stirring, about 7 minutes. Reduce
heat, stir in lemon juice, and keep warm.

To garnish, remove parfait from freezer. Carefully release
springform ring (if difficult, warm ring slightly withy your palms).
Whip 1/2 cup cream until stiff; form decorative border or rosettes
around top and bottom edge of parfait by piping whipped cream through
pastry bag fitted with star tip. Arrange 2 raspberries and 2 or 3
almond slices on top of each serving. Cut into wedges. Serve with
warm raspberry sauce, if desired.

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

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