Free Recipe Raspberry Sauce – Master Chefs
Recipe Type: D Recipes
Recipe Preparation: boil
Cooking Ingredients for Raspberry Sauce – Master Chefs Recipe
14 oz Raspberries, fresh OR
30 oz Raspberries, frozen, thawed
– and drained
3/4 c Sugar
1/4 c Water
Juice of one lemon
1/2 c Whipping cream
16 Raspberries, whole
Almonds, sliced, toasted
– (opt)
Raspberry Sauce – Master Chefs Preparation
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 mm-gc-ny
Cooking Temperature:
Recipe Serves: 4
How Do You Cook Raspberry Sauce – Master Chefs?
If you know a better Raspberry Sauce – Master Chefs Recipe please comment below.