Serves 8-10 people
Ingredients:
1 1/2 pints fresh raspberries
2/3 cup instant sugar (very finely granulated, also known as castor sugar)
8 egg yolks
2 1/2 cups chilled heavy whipping cream
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.
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