Raspberry Fondue
 
1 lb raspberries, thawed if frozen
4 teaspoons of cornflour
315ml / 10 fl oz / 1 1/4 cups single (light) cream
60g / 2 oz / 1/3 cup icing sugar
3 tablespoons Framboise, if desired
2 egg whites
125g / 4 oz / 2/3 cup icing sugar

Rub raspberries through a sieve and discard seeds. Keep puree on
one side while making the meringues.

For quick meringues, preheat the oven to 160C / 320F / GM 3. Line
a baking sheet with non-stick paper. Place egg whites and icing
sugar in a bowl over a pan of hot water and with an electric whisk,
whisk until mixture in stiff and standing in peaks. Place mixture
in a piping bag fitted with a 1 cm star nozzle and pipe small blobs
onto lined baking sheet.  Bake in the oven for 10-15 minutes until
crisp on the outside.  Allow to cool before removing from paper.

In a saucepan, blend the cornflour smoothly with a little of the
cream.  Stir in the remainder and add sugar and raspberry puree.
Cook over a gentle heat until smooth and thickened. Stir in the
Framboise, if desired, then pour into a fondue pot and serve with
small meringues. Serve hot or cold.

(Serves 4)