Saint Sabas' Raspberries With Cream (Framboises Saint-Sabas)

Time 1 hour 30 minutes
Yields Serves 6
Saint Sabas’ Raspberries With Cream (Framboises Saint-Sabas)

Place yolks in top of double boiler set over, but not touching, simmering water. Cook slowly while beating steadily with eggbeater or hand mixer until pale yellow and slightly thickened. Add sugar and beat thoroughly until sugar dissolves, about 6 to 8 minutes. Pour in Sherry and stir thoroughly with spoon until custard becomes thick, 5 to 6 minutes. Remove from heat. Place custard in bowl and allow to cool.


To serve, beat cream until stiff. Fold into custard and blend completely. Add raspberries, turning them carefully with spoon until completely covered by custard-cream. Place rasberries and cream in 6 dessert glasses and refrigerate 30 minutes. Before serving, dip reserved raspberries into powdered sugar and place on top of each dessert glass. Serve cold.

Brother Victor-Antoine D’Avila-Latourrette features this recipe in his book, “In Celebration of the Seasons: Recipes from a Monastery Kitchen” (Liguori/Triumph, $24.95).

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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