CHANTILLY AUX FRAMBOISES
Steps:
- Wash and drain the berries. Force them through a sieve and into a bowl. Measure out 1 1/4 cups of purée. Chill. Beat the sugar into the egg yolks and continue beating until mixture is pale yellow and falls back on itself forming a slowly dissolving ribbon. Then place the mixing bowl over the not-quite-simmering water and beat until mixture has thickened into a cream and becomes uncomfortably hot for your finger. Set bowl in ice water and beat until mixture is cold and falls back upon itself forming a slowly dissolving ribbon on the surface; fold with a spatula until chilled. When the egg yolk mixture has chilled, beat the cream until it has doubled in volume and forms stiff (rather than soft) peaks. Fold the chilled raspberry purée into the chilled egg yolk mixture, then fold in the whipped cream. Turn the cream into a serving bowl or into dessert cups. Cover and refrigerate for at least 6 hours or overnight. Decorate the top of the dessert with fresh berries.
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