Ingredients
- 8 Large egg whites
- 2 cups Granulated sugar
- CREME BRULEE
- 3 cups Heavy cream
- 8 Large egg yolks
- 1/3 cup Granulated sugar
- 3 tablespoons Raspberry sauce
- RASBERRY SAUCE
- 1 10 oz pkg Frozen red raspberries in syrup
- 2 tablespoons
- Orange flavored liqueur
Preparation
Step 1
Preheat oven to 325 degrees
Whip egg whites until frothy, then gradually add sugar a little at a time, until sugar is dissolved and whites are very stiff.
Using a pastry bag and large plain tip, pipe the meringue into 8 heart shpaes, about 3 inches across on parchment-lined baking sheet. Build the hearts up to about 1/2 inch in height. Bake about 20-25 minutes or until lightly browned. Let sit in oven with door open until cool. This helps the meringues dry out thoroughly.
Place the meringues on serving plates.
CREME BRULEE
Mix egg yolks with granulated sugar until thoroughly blended.
Whip in cream.
Place in top of double boiler and heat, stirring constantly until the mixture coats the spook in a thick layer.
Pour into meringue hearts and refrigerate for several hours. Place a piece of plastic wrap directly onto the surface of the brulee to prevent a skin from forming or dot the surface, while still warm, with a stick of butter so that a thin film of fat is on the surface, protecting it from the air.
RASPBERRY SAUCE - thaw the raspberries
TO ASSEMBLE:
Place two or three dollops of raspberry sauce around the brulee-filled hearts. Garnish with a couple of fresh raspberries and mint leaves.