*  Exported from  MasterCook  *
 
                       RASPBERRY SAUCE - MASTER CHEFS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   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)
 
        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
  
 
 
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