Recipe - Gratin De Framboise

1 qt Fresh raspberries
3 Egg yolks
One half cup Sugar
One fourth cup Allpurpose flour; sifted
1 pt Milk
One half Vanilla bean or
One half teaspoon Vanilla extract
1 cup Whipping cream
6 tablespoon Raspberry liqueur
Butter; softened
One half cup Coarsely chopped hazelnuts
Sifted confectioners' sugar

Wash rasberries, discarding any that are bruised. Drain and keep chilled.
In a small bowl, beat egg yolks & sugar until they are white. Add flour to
eggs, but do not overmix. In small saucepan, bring milk and vanilla to
boil. Pour slowly over yolk mixture so yolks do not cook. Return custard
mixture to saucepan & bring to boil, mixing well. Boil 1 minute. Remove
from heat & cool completely. Discard vanilla bean if used. Preheat oven to
350F. in chilled bowl, beat cream until stiff. Blend cooled custard with
raspberry liqueur. Fold in whipped cream & the raspberries, being careful
not to break the whole berries. Pour into buttered 12inches or 14inch au
gratin dish & sprinkle with hazelnuts. Bake in preheated oven 7 minutes.
Remove. Dust with confectioners' sugar and serve warm.

LE BAGATELLE

K ST, NW WASH. DC. WINE: DOMAINE

CHANDON BRUT

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