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Category: Desserts

Saint Sabas' Raspberries With Cream (Framboises Saint-Sabas)

Saint Sabas' Raspberries With Cream (Framboises Saint-Sabas)
Luis Sinco / Los Angeles Times

El Nino is officially over. The farmers have stopped complaining. The California summer fruit industry is finally back in full production after two years of late, spotty harvests caused by erratic spring weather brought by El Nino and its bookend ... Read more

Total time: 1 hour 30 minutes plus 30 minutes chilling | Serves 6
Note: Brother Victor-Antoine D'Avila-Latourrette features this recipe in his book, "In Celebration of the Seasons: Recipes from a Monastery Kitchen" (Liguori/Triumph, $24.95).
  • 5 egg yolks
  • 1 cup granulated sugar
  • 1 cup cream Sherry
  • 1 cup whipping cream
  • 3 cups raspberries, some reserved for garnish
  • Powdered sugar

Step 1Place yolks in top of double boiler set over, but not touching, simmering water. Cook slowly while beating steadily with eggbeater or hand mixer until pale yellow and slightly thickened. Add sugar and beat thoroughly until sugar dissolves, about 6 to 8 minutes. Pour in Sherry and stir thoroughly with spoon until custard becomes thick, 5 to 6 minutes. Remove from heat. Place custard in bowl and allow to cool.

Step 2To serve, beat cream until stiff. Fold into custard and blend completely. Add raspberries, turning them carefully with spoon until completely covered by custard-cream. Place rasberries and cream in 6 dessert glasses and refrigerate 30 minutes. Before serving, dip reserved raspberries into powdered sugar and place on top of each dessert glass. Serve cold.

Each serving:
370 calories; 24 mg sodium; 282 mg cholesterol; 20 grams fat; 42 grams carbohydrates; 4 grams protein; 1.84 grams fiber.
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