Depending on the year and the climate in which you live, raspberries come to market at different times. Start looking for them in late spring when the weather begins to warm. This dessert showcases the sweet fruits at their best. A simple egg custard is lightened with whipped cream, then the mixture is spooned over the berries and placed briefly under the broiler.
- 3 egg yolks
- 1/2 cup (4 oz./125 g) sugar
- 1/2 cup (4 fl. oz./125 ml) framboise liqueur
- 2 cups (16 fl. oz./500 ml) cold heavy cream
- 1 1/2 lb. (750 g) fresh raspberries (about 6 cups)
1. In the top pan of a double boiler or in a heatproof metal bowl, combine the egg yolks, sugar and 1 Tbs. water. Place over (not touching) barely simmering water and heat, whisking constantly, until the mixture is foamy and begins to thicken slightly, 2 to 3 minutes. Immediately remove from the heat and strain into a bowl. Stir in the framboise, cover and refrigerate for at least 4 hours or up to overnight.
2. Just before serving, position the oven rack 3 to 4 inches (7.5 to 10 cm) from the heat source in a broiler and preheat the broiler.
3. Using an electric mixer, whip the cream on medium-high speed until soft peaks form, about 2 minutes. Using a rubber spatula, gently fold the cream into the chilled egg mixture. Scatter the berries over the bottom of a 2-quart (2-l) baking dish. Place on a rimmed baking sheet. Gently pour and spoon the lightened egg mixture over the berries.
4. Broil until the top is browned and bubbling, 1 1/2 to 2 minutes. Let cool for about 2 minutes, then serve immediately. Serves 6 to 8.
Recipe adapted from Williams Sonoma Luscious Fruit Desserts