Recipe - Coupe Meringee

2 pt Fresh raspberries
9 tablespoon Sugar
One fourth cup Kirsch
1 cup Whipping cream
1 teaspoon Vanilla
Meringue shells (see recipe)

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

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.