cw (06/29/82)
Raspberry Ginger
Ingredients
3 10 oz packages of frozen raspberries
11/2 pts heavy cream -- avoid the ultrapasteurized stuff
1 cup sifted light brown sugar
1 tsp grated fresh ginger
Method
Thaw the raspberries and drain them completely. Gently
separate the berries. Whip the cream until stiff. Fold the
berries into the cream carefully and then sprinkle the brown
sugar on top and fold it in; the sugar should be added in
several stages. As the sugar goes in, fold in the ginger
root as well. Cover and chill for at least one hour.
Before serving, stir gently to fold any juices back into the
cream.
Notes
This is a very rich dessert, so this amount serves at least
10 people. There is no reason why the recipe couldn't be
cut in thirds.
Grating ginger is not easy. You will probably end up with a
soppy stringy wad of brown stuff. As long as you separate
this into little bits and make sure it is stirred around
well in the final result, you will have no trouble. You
will need about a thumb sized piece of ginger root to start.
If you prefer and can chop very finely, use chopped ginger
instead.
When I made this recently, I had a disaster because I forgot
that whipping cream should be COLD when it is whipped. Don't
let the cream warm up before use.