CookEat Recipe
Raspberry Coupe
Six champagne coupes of sugared kirsch/maraschino raspberries and measured vanilla ice cream. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1924. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Cook No42 custard to 74°C, chill and churn safely; select drinkable liqueurs and keep alcohol disclosure. Six vessels are not proof of diner yield. Limites : Berry size/trim, No42 actual batch yield and coupe capacity unprinted.
Method
Steps
Step 1
Make No42 vanilla ice cream ONCE from listed parent inputs. Beat six yolks with eight ounces sugar; bring one pint each milk and cream with vanilla to heat, temper gradually into yolks and cook gently to 74°C without boiling. Remove bean, strain, chill promptly to ≤4°C, then churn in a closed freezer surrounded by cracked ice and rock salt until firm. Measure actual FINISHED ice cream rather than infer it from raw dairy. Measure ONE PINT actual finished ice cream; a full parent batch is not automatically that yield.
Step 2
Combine one pint sound berries with two tablespoons sugar, one tablespoon kirsch and one tablespoon maraschino; divide berries across six coupes. Add the measured pint of frozen vanilla ice cream across the same six vessels and smooth into domes. Keep frozen/cold and serve promptly; record actual fill level.
Step 3
Preparation information: Champagne coupes, safe service vessels — 6.
Step 4
Preparation information: Cracked ice and rock salt for No42 churn — amount unprinted.
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