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Iced Macaroon Cream with Raspberry Sauce


3 cups whipping cream
1/4 cup brandy
2 tablespoon sugar
12 crisp almond macaroons (about 4 ounces), coarsely crushed
raspberries, for decorating
1 cup raspberry sauce, for serving

Put the cream in a large bowl, preferably chilled, and whip until it starts to thicken.

Add the brandy and sugar. Continue whipping until the cream will hold stiff peaks.

Add the macaroons and fold evenly into the cream.

Spoon into 6 1-cup or 8 3/4-cup ramekins, or a 1-1/2 quart smooth sided mold. Press in evenly to be sure there are no air pockets. Smooth the surface. Cover and freeze until firm. DO NOT FREEZE MORE THAN 1 DAY.

To serve, dip the molds in hot water for 5 to 10 seconds, then invert onto a serving plate. Lift off the molds. Refrigerate the desserts 15 to 20 minutes to soften slightly.

Decorate with raspberries and serve with the raspberry sauce.





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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.