Having 10 quarts of raspberries in your refrigerator can be a major motivator for making dessert. As you can see, Chris and I did some good work. Chris started off by making a beautiful raspberry pie. He uses a vodka crust that is just wonderful and he remembered to put holes in it to let the steam out, unlike the cherry pie we made last month.
I made a chocolate/Almond souffle tart that I didn't take a picture of for Tiffany's birthday. Topped it with a layer of raspberries, a layer of pastry cream and then another layer of raspberries. Tasty!!!
I was debating whether to make sorbet or Ice Cream with raspberries and I settled on something in between. Gelato. It turned out really well made with some tuiles and a chocolate ganache sauce. H&D seemed to like it. Recipe at the bottom.
This morning I used up the last of the berries making small tarts. I sprinkled the berries with sugar and a bit of nutmeg and put them in the premade crust (unfortunately, not Chris's crust) and baked them at 400 for about 40 minutes. I was surprised at how long it took.
1lb 12 oz of fresh raspberries (this made 2 cups raspberry juice)
1 1/2 cups heavy whipping cream
1 cup simple syrup
Blend raspberries in blender, strain off seeds through a food mill or a chinoise. You should have ~2 cups raspberry liquid. Combine that with the simple syrup and the heavy whipping cream. Chill well. Put in ice cream maker and freeze according to manufacturer directions.