Ingredients
- 44 oz raspberries
- 1 c whipping cream
- 1 cup cream until stiff
- 7/8 c sugar
- 7/8 cup sugar
- 3/8 c egg whites
- 2 tb raspberry liqueur coarsely mash the raspberries in a food mill
- 2 tb framboise
Partially fold in the cooled raspberry puree and framboise; add whipped cream and gently fold until blended. Pour mixture into springform pan and freeze for several hours or overnight.
