1 box frozen raspberries (10 ounces)
Juice of 1 large lemon
1 tablespoon gelatine
4 tablespoons milk
4 tablespoons sugar (optional)
2 egg yolks
1 cup heavy cream
1 cup crushed ice
Raspberries
Kirsch

Defrost raspberries in a bowl with lemon juice.

Drain ⅔ cup of the raspberry juices into a saucepan (or if dry pack raspberries have been used, add 4 tablespoons to ⅔ water) and bring to a boil. Then pour the hot liquid into the container of an electric blender. Add gelatine and milk; cover and blend on high speed for 1 minute.

Remove the cover, add the raspberries and egg yolks. Then cover and blend at high speed for 5 seconds. Remove the cover, add cream and crushed ice, and keep blending until smooth. Pour into a mold and chill until set. Serve with raspberries moistened with 1 or 2 tablespoons Kirsch. Serves 4 to 6.

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©️ Robert Carrier 1966, Grosset & Dunlap New York