Ingredients

Makes about 2 1/2 cups

　　1 cup fresh raspberries

　　2 tablespoons granulated sugar

　　1 cup heavy cream, very cold

　　2 tablespoons confectioners’ sugar

　　2 teaspoons amaretto or 1/8 teaspoon almond extract

　　1/2 teaspoon vanilla extract

　　

Step 1

Combine the raspberries and granulated sugar in a small saucepan and cook over medium-high heat until the sugar is melted, the raspberries are soft, and the mixture is thickened, about 8 minutes. Remove from the heat and let cool completely.

　　

Step 2

Combine the cream, confectioners’ sugar, amaretto, and vanilla in a large bowl and whip until stiff peaks form. Gently fold in the raspberry mixture.

　　Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson PotterBOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.