| 1 | *note: fresh raspberries are suggested for the puree, but unsweetened frozen berries may be used if fresh are not available. |
| 2 | Prepare a 3-quart souffle dish or mold with oiled aluminum foil collar extending about 4 inches above rim. |
| 3 | Tie or tape securely. |
| 4 | In large bowl, beat yolks until thick and lemon colored. |
| 5 | Add 1 ?cups sugar and beat until dissolved. |
| 6 | Blend in raspberries. |
| 7 | Transfer to double boiler, place over hot water and cook until custard coats metal spoon; do not allow to boil at any time. |
| 8 | Strain into large metal bowl set over ice and stir until cool. |
| 9 | Add framboise a little at a time, blending thoroughly after each addition. |
| 10 | Fold whipped cream into mixture. |
| 11 | Pour into prepared dish, smooth top with spatula and freeze overnight. |
| 12 | When firm, cover top with plastic wrap or foil. |
| 13 | Just before serving, remove foil collar and smooth sides with spatula. |
| 14 | Garnish with whipped cream and fresh raspberries and accompany with cooled sabayon or creme fraiche. |
| 15 | This melts quickly so serve directly from freezer. |
| 16 | "the argyle", san antonio, texas. |
| 17 | Favorite restaurant recipes - isbn: 0-89535-100-5 |
