Venetian Iced Raspberry Cream

Makes 6-8 servings

I happened onto some gorgeous raspberries last week that inspired me to pull the recipe for a favorite summer dessert from my files. It’s the kind of lush, creamy, intense concoction that has friends making vaguely obscene sounds at the dinner table. It’s like frozen custard, it’s utterly delicious, and just what I want to eat and serve my guests on a warm summer night. It’s worth every bit of the effort to make.

ingredients

The Berries:
5 1/2 cups fresh raspberries
2 tablespoons sugar
1 plump vanilla bean, split lengthwise, and cut into 1/2-inch lengths
5 tablespoons sugar, or to taste
Generous pinch salt
1/4 teaspoon fresh-ground black pepper
1 teaspoon rum or brandy
The Cream and Italian Meringue:
1 cup cold heavy whipping cream (not ultra pasteurized if possible), whipped and chilled
4 egg large whites, at room temperature
1 cup sugar
Pinch salt
1/4 cup water
2 cups raspberries for garnish

directions

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1. Set aside 1 cup of the berries, tossing it with the 2 tablespoons sugar. Puree the rest in a food processor along with the vanilla bean, sugar, salt, black pepper, and alcohol. The vanilla bean should nearly disappear into the puree. Taste for sugar, adding more if necessary.
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2. Stir the puree through a fine strainer to get rid of seeds and bits of bean. Cover and chill.
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3. Have the whipped cream ready in the refrigerator. Have a 3- to 4-quart, good looking glass serving bowl ready. Recently we used a wide cylinder vase of thick glass.
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4. Put the whites in a large bowl of an electric mixer. Put the water and sugar in a very small saucepan (1-1/2 to 2 cups). Attach the thermometer to the side of the pan. Set over medium high heat. Bring to a boil, and keep boiling until the syrup reaches 245 degrees F (Check temperature by carefully tipping the pan so the end of the thermometer is immersed in syrup. Occasionally wash down the sides of the pan with a wet pastry brush). Immediately turn the mixer to high.
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5. The thermometer will hover around 245 degrees a few moments, then go up to 248 degrees to 250 degrees F. The beating whites should be near to firm peaks. Immediately pull the syrup from the stove, detaching the thermometer. Stand back while you pour the hot syrup down the side of the bowl of the beating whites. Keep beating at high 4 minutes, then turn machine to medium and beat until whites are at room temperature.
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6. With a big spatula, fold the puree and whipped cream into the whites until blended but still puffy and light. Pour half the mixture into the glass server. Cover with the reserved cup of berries and their juices. Scrape in the rest of the dessert, cover and freeze.
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7. To serve, remove the cream to the refrigerator 3 hours before serving. Just before going to the table, scatter the remaining berries over the top. You could add lemon balm or mint leaves, too. Spoon the cream into martini or coupe glasses, or small bowls.

notes

• Transfer the cream from the freezer to the refrigerator three hours before serving. • Making Italian meringue for the first time looks like a high wire act on paper, and to a certain degree it is. Do it once or twice and it becomes fun. Timing and te

Source: Mary Dando