Blurring the line between ice cream and mousse, this dessert is hard to categorize and easy to love. Softly whipped cream and meringue give it loft. Raspberries, pureed and whole, give it a rosy tang. Brandy, black pepper and a pureed whole vanilla bean -- tricks from a Venetian cook -- give it depth and brawn.
Other fruits can stand in for the raspberries, and do play with the presentation. Try freezing this in a ring mold, lining the bottom with the extra berries so they glisten like a crown of rubies when turned out.
You’ll need a candy thermometer or instant-read thermometer, a stand mixer and a 3-quart serving bowl.
The raspberry cream needs at least 8 hours’ freezing time and can be frozen for up to 2 months. It needs to be transferred from the freezer to the refrigerator 2 hours before serving.
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Ingredients
measuring cupServings: 12 (makes about 9 cups)
For the berries and puree
For the meringue
For assembly
Directions
Step 1
For the berries and puree: Combine 1 cup of the berries with 2 tablespoons of the sugar in a medium bowl, tossing gently. Let the berries macerate at room temperature while you make the puree and meringue.
Step 2
Puree the remaining 4 1/2 cups of berries in a food processor along with the vanilla bean pieces, the remaining 10 tablespoons of sugar, the salt, black pepper and the rum or brandy. (The vanilla bean should nearly disappear into the puree.) Taste for sugar, adding more as needed. You want to taste the tang of the berries, so don’t over-sweeten.
Step 3
Pass the puree through a fine-mesh strainer held over a bowl; use a flexible spatula to help push it through. Discard the solids. You should have about 2 1/4 cups of puree. Cover and refrigerate while you make the meringue.
Step 4
For the meringue: Combine the egg whites, cream of tartar and salt in the bowl of a stand mixer (a handheld mixer is not recommended). Beat on medium-low speed until frothy, then on medium-high speed until firm peaks form.
Step 5
Meanwhile, combine the sugar, corn syrup and water in a small saucepan over medium-high heat; bring to a boil, stirring only until the sugar has dissolved. If needed, use a wet pastry brush to occasionally wash down the sides of the saucepan, as the mixture will be bubbling up as it cooks.
Step 6
As soon as the temperature of the syrup reaches 250 degrees, immediately remove it from the heat, increase the mixer speed to high and carefully pour the syrup in a steady stream into the (beating) egg white mixture, close to one side of the bowl. Beat for 4 minutes, then reduce the speed to medium; beat until the meringue is room temperature, thick, smooth and glossy, which will take 10 minutes or longer.
Step 7
When ready to assemble, use a large spatula to gently fold the puree and the chilled whipped cream into the meringue until incorporated yet still puffy and light. Pour half of the mixture into a 3-quart clear glass serving bowl. Cover evenly with the cup of macerated raspberries and their juices. Spread the remaining meringue mixture over the berries; cover with plastic wrap and freeze for at least 8 hours or up to 2 months.
Step 8
Two hours before you’re ready to serve, transfer the iced raspberry cream from the freezer to the refrigerator, so the consistency will be right for serving.
Step 9
Just before serving, scatter the fresh raspberries over the top. Spoon into cocktail (martini) coupes or small bowls.
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Nutritional Facts
Per serving
Calories
260
Fat
8 g
Saturated Fat
5 g
Carbohydrates
47 g
Sodium
55 mg
Cholesterol
25 mg
Protein
3 g
Fiber
5 g
Sugar
40 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from the Splendid Table’s “How to Eat Weekends: New Recipes, Stories & Opinions from Public Radio’s Award-Winning Food Show,” by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter, 2011).
Tested by Jane Touzalin.
Published August 10, 2015
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