Skip to main content
Wine And Drink
You are here
GETTING READY 1 Butter the sides and bottom of a 9 inch springform pan. 2 Sprinkle graham cracker crumbs evenly at the bottom of the pan press into butter and refrigerate until needed. MAKING 3 In a bowl soften the gelatin in water for 5 minutes . 4 In the top
MAKING 1. Wash the raspberries in cold water. 2. Remove their stems and pat them dry. 3. Add them to the blender or food processor and process then until they turn soft. 4. Pass through the strainer and get rid of the seeds. 5. Add liqueur and blend thoroughly
Raspberry Parfait with Framboise
Preheat oven to 350 . Distribute pound cake crumbs evenly over the bottom of a 9 inch spring form pan and lightly press down. Set crust aside while making cheesecake batter. In a small heavy saucepan melt together the Half and Half or evaporated milk and
Extract juice from 1 pint blackberries. Measure 1 2 cup juice and set aside. Combine sugar water cinnamon stick lemon peel and nutmeg in a large sauce pot. Bring to a boil. Reduce heat and simmer 5 minutes. Strain syrup return to sauce pot. Add blackberry
Blackberries In Framboise
Lightly oil a 6 cup mold. Pour half of reserved raspberry juice into a small bowl. Sprinkle gelatin on top and set aside for a few minutes to soften. In a small saucepan heat remaining juice just to a boil. Add softened gelatin and stir until dissolved. Set
Press raspberries through a fine sieve extracting as much juice as possible. Discard seeds. Combine raspberry juice with sugar and stir until sugar dissolves. Chill until ready to use.
Divide raspberries and syrup among ice cube trays and freeze solidly. Place 1 cube in each of 8 Champagne or other stemmed glasses. Add 1 to 3 teaspoons Framboise to each glass and fill with Champagne. Serve immediately.