Title: Coupe Meringee
Categories: Dessert
Yield: 6 Servings

2 pt Fresh raspberries
9 tb Sugar
1/4 c Kirsch
1 c Whipping cream
1 ts Vanilla
Meringue shells (see recipe)

Put half of the raspberries in a bowl. Sprinkle with 3 tbs. sugar and the
kirsch. Marinate 3 hours at room temperature, tossing once or twice. Puree
the remaining raspberries in a food processor or blender, adding 3 tbs.
sugar. Gently mix the pureed raspberries into the marinating raspberries.
Whip the cream to a soft consistency, gradually adding the remaining 3 tbs.
sugar. Add the vanilla and mix. The cream should not be too firm.
Refrigerate until serving time. To serve, coarsley crumble the Meringue
Shells in to a bowl. Fold in the whipped cream. Divide among 6 large
glasses or bowls and top with the raspberry mixture. Serve immediately.

JEAN PAUL RESTAURANT FRANCAIS

EAST WISCONSIN AVENUE, MILWAUKEE

TIME INCLUDES MARINATING

From the . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.