Raspberry sauce - master chefs

"Discover how to cook this dessert recipe. Sweet dessert recipe for free. Delicious healthy recipe. Dessert recipe, cooking tips and food recipe. Easy and quick dessert recipe!"
Recipe by: lamina

Rate this recipe (7 votes)

393 people have saved this recipe

click for zoom

Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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