Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation 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 in food mill, processor or with back of large
spoon. Place in saucepan with 1/3 cup sugar and bring to boil. Boil
gently, stirring often, for 5 minutes. Strain to eliminate seeds.
Transfer to shallow bowl and cool in freezer or refrigerator.

Meanwhile whip 1 cup cream until stiff; refrigerate. Beat egg
white until they form soft peaks; then gradually add 1/2 cup sugar
and continue to beat until stiff and shiny. Partially fold in 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

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