"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. : =))