Free Recipe Coupe Meringee

Recipe Type: Free Desserts Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 6

Ingredients for Coupe Meringee Recipe

2 pt Fresh raspberries
9 tb Sugar
1/4 c Kirsch
1 c Whipping cream
1 ts Vanilla
Meringue shells (see recipe)

Coupe Meringee Preparation

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, .

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