Chef

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FOR MERINGUE SHELLS
6 California Fresh Egg Whites
OR
7 ounces liquid or frozen egg whites
1 1/4 cups Granulated sugar

FOR CREAM CHEESE BRULEE
4 California Fresh Egg Yolks
OR
3 ounces liquid or frozen egg yolks
1 1/2 cups whipping cream
1 1/2 pounds cream cheese (room temperature)
1 1/2 tablespoons lemon juice
1/4 cup honey

FOR RASPBERRY SAUCE
6 cups raspberries, fresh or frozen
1/3 cup sugar
Servings: 12
1. FOR MERINGUE SHELLS: Preheat oven to 200 degrees F.

2. Line baking sheets with parchment paper. Draw 2-1/2 inch circles on the paper.

3. Whip egg whites to the soft peak stage.

4. Add sugar a little at a time, whipping until stiff peaks form and sugar is dissolved.

5. Fit pastry bag with large star tip and using circles as a guide, pipe meringue out to fill the circle. Pipe around the edges, making shells 2 inches high.

6. Place in 200 degrees F. oven and bake for 1-1/2 to 2 hours until shells are crisp and dry. Turn oven off and leave shells in for an additional hour to dry completely.

7. FOR CREAM CHEESE BRULEE: Blend eggs and whipping cream well.

8. Place in top of double boiler and heat until thickened. Cool to room temperature.

9. Whip cream cheese, lemon juice and honey until light.

10. Add cooled egg/cream mixture slowly and blend well.

11. Pour into meringue shells and refrigerate at least 2 hours.

12. FOR RASPBERRY SAUCE:
Purée raspberries until smooth.

13. Mix with sugar. Strain through a fine mesh strainer to remove all seeds.

14. ASSEMBLY:
Pour 2 ounces raspberry sauce on plate. Top with filled meringue. Garnish with berries.

Servings: 12
 
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