| 1 | Combine first 5 ingredients in a deep, ceramic, heatproof casserole or stainless steel saucepan (mixture will discolor aluminum). |
| 2 | Bring mixture to a boil; reduce heat, and simmer 15 minutes. |
| 3 | Press raspberry mixture through a sieve, and return to casserole or saucepan; discard seeds. |
| 4 | Combine cornstarch and ?cup raspberry liquid; stir well. |
| 5 | Bring remaining liquid to a boil. |
| 6 | Reduce heat to low, and stir in cornstarch mixture. |
| 7 | Cook, stirring constantly, until slightly thickened. |
| 8 | Chill 6 to 8 hours. |
| 9 | Drizzle whipping cream in soup, and swirl in with a knife. |
| 10 | Yield: 5 cups. |
| 11 | Strawberries my be substituted for raspberries |
