--KAREN PHILLIPS CBTX40A--
12 tb Unsalted butter
2 c  Granulated sugar
6    Egg whites
1/4 ts Pure vanilla extract
2 c  All-purpose flour
1 1/2 pt Red raspberries
3 c  Heavy cream
WHITE CHOCOLATE "ICE CREAM"
2 pt Strawberries; stem/quarter
1 pt Blueberries; stem/washed
1/2 pt Blackberries

EQUIPMENT: Measuring cup, measuring spoons, paring
knife, 9-inch cake circle, parchment paper, electric
mixer w/ paddle and balloon whip, rubber spatula,
double boiler, whisk, 2 baking sheets, cake spatula,
46-oz juice can, 100%-cottong kitchen towel, food
processor with metal blade, ice cream scoop

With a pencil, trace a 9-inch circle on each of 8
sheets of parchment paper (each one cut to fit a
baking sheet). Preheat oven to 350 degrees.

Combine butter and 1 1/2 cups of sugar in the bowl of
an electric mixer fitted with a paddle. Beat the
butter on low for 1 minute, on medium for 1 minute,
and on high for 1 minute. Scrape down the sides of the
bowl and beat on high for 1 additional minute. Once
again, scrape down the bowl.

Heat 1 inch of water in the bottom half of a double
boiler over high heat. Place the egg whites in the top
half of the double boiler and continuously whisk the
whites while heating to a temperature of 110 degrees,
about 1 minute. Slowly pour 1/2 of the beaten whites
into the butter mixture while mixing on high, about 1
minute. Scrape down the bowl. Slowly add the remaining
whites while mixing on high. Scrape down the bowl. Mix
on high for 15 more seconds. Add the vanilla extract
and beat on high for 5 seconds. Add the flour, mixing
on low for 10 to 15 seconds, until the batter pulls
away from the sides of the bowl. Remove the bowl from
the mixer. Use a rubber spatula to finish mixing the
batter, until it is smooth and thoroughly combined.

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