Recipe - Raspberry Fondue

1 pound Raspberries; thawed if
frozen
4 teaspoon Cornflour (cornstarch)
1 One fourth cup Single (light) cream
1/3 cup Icing sugar (confectioner's)
3 tablespoon Framboise; if desired
2 Egg whites
2/3 cup Icing sugar (confectioner's)

From: sharon@ecs.oxford.ac.uk (Sharon Curtis)

Date: 27 Aug 1995 20:09:39 0600
Rub raspberries through a sieve and discard seeds. Keep puree on one side
while making the meringues.

For quick meringues, preheat the oven to 320F. Line a baking sheet with
nonstick paper. Place egg whites and icing sugar in a bowl over a pan of
hot water and with an electric whisk, whisk until mixture in stiff and
standing in peaks. Place mixture in a piping bag fitted with a 1 cm star
nozzle and pipe small blobs onto lined baking sheet. Bake in the oven for
1015 minutes until crisp on the outside. Allow to cool before removing
from paper.

In a saucepan, blend the cornflour smoothly with a little of the cream.
Stir in the remainder and add sugar and raspberry puree. Cook over a gentle
heat until smooth and thickened. Stir in the Framboise, if desired, then
pour into a fondue pot and serve with small meringues. Serve hot or cold.
(Serves 4)

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