1. Pick raspberries. Puree in blender. Pour through strainer and
press through with spoon. Discard seeds. Refrigerate until time to
assemble fool.

2. Make creme anglaise with 3 egg yolks, 3/4 cup heavy cream, 1/4 cup
milk (didn't have light cream in the house), 3 tablespoons sugar, forgot
the vanilla extract.

Method: Whip together yolks and sugar in top of double boiler. Don't
put it on the heat yet. Heat cream until almost simmering but not
quite. Add cream to yolks a little at a time while stirring constantly.
Place double boiler over heat. Whip while heating until quite thick,
thicker than usual. (I started with a spoon, not a whip, which was a
mistake. It took forever.)

3. Empty hot water from double boiler and replace with ice water. Cool
creme anglaise. Refrigerate.

4. Whip 1/2 cup heavy cream.

5. Stir up raspberry puree from where it has separated a little.
Combine well with creme anglaise. You want roughly equal parts puree
and creme anglaise. I didn't measure. Taste and sweeten with a little
sugar if needed. (I thought it needed a little sweetening.)

6. Pour whipped cream on top. Don't stir together.

7. Fill champagne glasses with combined cream, creme anglaise and
raspberry puree. The amount of combination achieved by spooning into
glasses is the right amount to give a nice swirly effect.

8. Serve with long handled spoons. Serves 2 generously.

Comments: This is wonderful and worth the trouble, much better than
just putting raspberries over ice cream. Next time I have to invite
guests over and show off. I need something that uses more raspberries.
I've got another quart of raspberries coming tomorrow and the day
after that, and I still haven't used all the puree in my fridge.

--Lia

"Julia Altshuler" > wrote in message
news:m9FJc.86005$MB3.68368@attbi_s04...
> 1. Pick raspberries. Puree in blender. Pour through strainer and
> press through with spoon. Discard seeds. Refrigerate until time to
> assemble fool.
>
> 2. Make creme anglaise with 3 egg yolks, 3/4 cup heavy cream, 1/4 cup
> milk (didn't have light cream in the house), 3 tablespoons sugar, forgot
> the vanilla extract.
>
> Method: Whip together yolks and sugar in top of double boiler. Don't
> put it on the heat yet. Heat cream until almost simmering but not
> quite. Add cream to yolks a little at a time while stirring constantly.
> Place double boiler over heat. Whip while heating until quite thick,
> thicker than usual. (I started with a spoon, not a whip, which was a
> mistake. It took forever.)
>
> 3. Empty hot water from double boiler and replace with ice water. Cool
> creme anglaise. Refrigerate.
>
> 4. Whip 1/2 cup heavy cream.
>
> 5. Stir up raspberry puree from where it has separated a little.
> Combine well with creme anglaise. You want roughly equal parts puree
> and creme anglaise. I didn't measure. Taste and sweeten with a little
> sugar if needed. (I thought it needed a little sweetening.)
>
> 6. Pour whipped cream on top. Don't stir together.
>
> 7. Fill champagne glasses with combined cream, creme anglaise and
> raspberry puree. The amount of combination achieved by spooning into
> glasses is the right amount to give a nice swirly effect.
>
> 8. Serve with long handled spoons. Serves 2 generously.
>
> Comments: This is wonderful and worth the trouble, much better than
> just putting raspberries over ice cream. Next time I have to invite
> guests over and show off. I need something that uses more raspberries.
> I've got another quart of raspberries coming tomorrow and the day
> after that, and I still haven't used all the puree in my fridge.

Now that sounds heavenly. Makes me wish I were your neighbor so I might have
an opportunity to be one of those invited guests. : =))

"Julia Altshuler" > wrote in message
news:m9FJc.86005$MB3.68368@attbi_s04...
> 1. Pick raspberries. Puree in blender. Pour through strainer and
> press through with spoon. Discard seeds. Refrigerate until time to
> assemble fool.
>
> 2. Make creme anglaise with 3 egg yolks, 3/4 cup heavy cream, 1/4 cup
> milk (didn't have light cream in the house), 3 tablespoons sugar, forgot
> the vanilla extract.
>
> Method: Whip together yolks and sugar in top of double boiler. Don't
> put it on the heat yet. Heat cream until almost simmering but not
> quite. Add cream to yolks a little at a time while stirring constantly.
> Place double boiler over heat. Whip while heating until quite thick,
> thicker than usual. (I started with a spoon, not a whip, which was a
> mistake. It took forever.)
>
> 3. Empty hot water from double boiler and replace with ice water. Cool
> creme anglaise. Refrigerate.
>
> 4. Whip 1/2 cup heavy cream.
>
> 5. Stir up raspberry puree from where it has separated a little.
> Combine well with creme anglaise. You want roughly equal parts puree
> and creme anglaise. I didn't measure. Taste and sweeten with a little
> sugar if needed. (I thought it needed a little sweetening.)
>
> 6. Pour whipped cream on top. Don't stir together.
>
> 7. Fill champagne glasses with combined cream, creme anglaise and
> raspberry puree. The amount of combination achieved by spooning into
> glasses is the right amount to give a nice swirly effect.
>
> 8. Serve with long handled spoons. Serves 2 generously.
>
> Comments: This is wonderful and worth the trouble, much better than
> just putting raspberries over ice cream. Next time I have to invite
> guests over and show off. I need something that uses more raspberries.
> I've got another quart of raspberries coming tomorrow and the day
> after that, and I still haven't used all the puree in my fridge.

Now that sounds heavenly. Makes me wish I were your neighbor so I might have
an opportunity to be one of those invited guests. : =))