I love a challenge! And, when I saw the Lenox/Rozanne Gold 1-2-3 recipe contest, I decided I’d see what I could conjure up. Presto! Raspberry Heavenly Clouds
One thing I knew I had to do was select ingredients that would give me double duty and usage—not better ingredient than eggs! I had some beautiful raspberries in the refrigerator, which I wanted to use and double their utility, too! It came together as a dessert, onethat would be frothy, light, tart, sweet, airy and just absolutely gorgeous when plated! I named it “Raspberry Heavenly Clouds” because once you taste them, and, yes, I did have six taste testers, you want more than one!
Oh, yes, I was the winner of this recipe contest! Rozanne Gold, four-time James Beard winner, and author of the award-winning cookbook “Radically Simple” personally selected the award-winning recipe!
Makes: 12-14 ‘clouds’
Pre-heat oven to 350
What you need:
2 cups frozen raspberries (divided)
1 cup plus 4 tbl confectionary sugar
6 eggs (separated)
What you do:
- Place raspberries and 1 cup confectionary sugar in food processor and pulse intermittingly until consistency is like tiny pea gravel. Reserve ¾ cup in another bowl for plating.
- In medium-size mixing bowl whip egg yolks with mixer until frothy. Gradually add remaining raspberry/sugar mixture to eggs and beat another couple of minutes. Rinse beaters and in another mixing bowl, whip half of the egg whites until fluffy and shiny. Fold this into raspberry/sugar mixture. Scoop batter into muffin cups and back about 13-15 minutes. Remove and allow to cool about 10 minutes.
- Meanwhile, in medium-sized bowl beat remaining egg whites until fluffy and shiny. Gradually add 3 tbl confectionary sugar. Top each cooled raspberry muffin with meringue. Return to oven and let the meringue peaks become golden brown. Plating: Scoop a heaping spoonful of the reserved raspberry/sugar mixture onto a serving plate. Gently remove muffin paper and place atop the raspberry sauce. Finally, dust each with remaining tablespoon of confectionary sugar.
© 2011 Alice D’Antoni Phillips What’s for Dinner? Ally’s Kitchen