Name: Biscuit glacé au sorbet rose (Raspberry ice with pear ice cream and ladyfingers)
Yield: For 10 to 12
Cuisine: French
Ingredients: ½ cup (1 dL) imported kirsch or Poire William (pear brandy); 2 ripe pears, peeled and cored; 3 pints (1½ L) fresh raspberries or 1½ pounds (750 g) frozen raspberries, thawed; 24 to 30 ladyfingers, preferably homemade; 1 cup (190 g) granulated sugar; Sprigs of fresh mint; 4 egg whites; Juice of 1 lemon; ¼ c (30 g) powdered sugar; Pinch of salt; ½ cup (1 dL) heavy cream

Preparation info

For
10 to 12

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Ingredients

3 pints (1½ L) fresh raspberries or 1½ pounds (750

Method

Line the bottom of the mold with waxed paper. If you are using fresh raspberries, it is best not to wash them, as this will only dilute their flavor. Set aside 12 or so whole raspberries to be used as a garnish. Purée the remaining berries in a food processor and then put through a fine sieve, or else put them through the fine disk of a food mill. You should have about