Raspberry Sauce - Master Chefs

Recipe Ingredients

14 oz	397g	Raspberries - fresh or
30 oz	852g	Raspberries - frozen, thawed
		And drained
3/4 cup	148g / 5.2oz	Sugar
1/4 cup	59ml	Water
		One lemon - juice of
1/2 cup	118ml	Whipping cream
16		Raspberries - whole
		Almonds - sliced, toasted
		(opt)

Recipe Instructions

In saucepan, combine all sauce ingredients except lemon juice. Bring to boil, then boil gently, stirring, about 7 minutes. Reduce heat, stir in lemon juice, and keep warm.

To garnish, remove parfait from freezer. Carefully release Springform ring (if difficult, warm ring slightly withy your palms). Whip 1/2 cup cream until stiff; form decorative border or rosettes around top and bottom edge of parfait by piping whipped cream through pastry bag fitted with star tip. Arrange 2 raspberries and 2 or 3 almond slices on top of each serving. Cut into wedges. Serve with warm raspberry sauce, if desired.

Source:
New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Stanley Kramer, Oyster Bar and Restaurant, : Grand Central Station, NYC

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