300 g (1 small pkg) of frozen raspberries
2 T of fine sugar
1/3 cup of fine sugar
1 T of cornstarch
1/4 c of Chambord Raspberry Liquor
2 T of butter
Additional fine sugar
4 egg whites at room temp
dash of cream of tartar
fresh raspberries and powdered sugar for garnish
ramakins for individual servings 6-8 depending on size of serving
- In a small sauce pan, add frozen raspberries and 2 T of sugar. Heat until berries release all their juice.
- Place sieve over bowl. And pour berries into sieve. Work berries in sieve with rubber spatula until all that remains are the seeds. Discard seeds and set bowl with puree off to side.
- Preheat Oven to 400. Place cookie sheet in center of oven for preheating.
- Melt butter. Using pastry brush, brush ramakins with melted butter. Dust buttered interior with additional fine sugar. Discard access. Set aside.
- In saucepan, combine 1/3 c sugar & cornstarch. Wisk together. Add liquor and raspberry puree. Wisk together. Place on medium heat and continue stirring until mixture thickens. Watch so as not to burn then remove from heat.
- Place egg in electric mixer. Start beating at medium low until frothy. about 1 min. Add in the dash of cream of tartar. Increase speed gradually to high beating until stiff peaks forms.
- Gently fold egg whites into raspberry mixture. Using ice cream scooper, spoon mixture into ramakins wiping rim and sides from spills. Place ramakins on preheat tray and bake for 10 to 12 minutes until tall and firm and lightly golden.
- Plate and garnish with powdered sugar and fresh berries. Serve immediately.
- Options: Top with white chocolate or chocolate syrup or sweetened condensed milk.
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