Side Pannel
Coupe Meringee
Ingredients List
- 2 pt Fresh raspberries
- 9 tb Sugar
- 1/4 c Kirsch
- 1 c Whipping cream
- 1 ts Vanilla
- Meringue shells (see recipe)
Directions
Put half of the raspberries in a bowl. Sprinkle with 3 tbs. sugar and the
kirsch. Marinate 3 hours at room temperature, tossing once or twice. Puree
the remaining raspberries in a food processor or blender, adding 3 tbs.
sugar. Gently mix the pureed raspberries into the marinating raspberries.
Whip the cream to a soft consistency, gradually adding the remaining 3 tbs.
sugar. Add the vanilla and mix. The cream should not be too firm.
Refrigerate until serving time. To serve, coarsley crumble the Meringue
Shells in to a bowl. Fold in the whipped cream. Divide among 6 large
glasses or bowls and top with the raspberry mixture. Serve immediately.
JEAN PAUL RESTAURANT FRANCAIS
EAST WISCONSIN AVENUE, MILWAUKEE
TIME INCLUDES MARINATING
kirsch. Marinate 3 hours at room temperature, tossing once or twice. Puree
the remaining raspberries in a food processor or blender, adding 3 tbs.
sugar. Gently mix the pureed raspberries into the marinating raspberries.
Whip the cream to a soft consistency, gradually adding the remaining 3 tbs.
sugar. Add the vanilla and mix. The cream should not be too firm.
Refrigerate until serving time. To serve, coarsley crumble the Meringue
Shells in to a bowl. Fold in the whipped cream. Divide among 6 large
glasses or bowls and top with the raspberry mixture. Serve immediately.
JEAN PAUL RESTAURANT FRANCAIS
EAST WISCONSIN AVENUE, MILWAUKEE
TIME INCLUDES MARINATING
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