|Transfer to a pastry bag fitted with a star tip. Pipe the mixture into the prepared
ramekins, piping in a spiral motion to fill the ramekins halfway. Divide the raspberries
over the meringue. Pipe 2 additional circles of meringue over the berries.
Place the ramekins on a baking sheet. Bake for 5 to 7 minutes, or until the meringue is
just set. Serve warm.
Chef's note: To make chocolate pastry cream, see the recipe for Vanilla Pastry Cream and make the adjustments suggested.
Yield: 4 servings
Per serving: 207 calories, 6g total fat, 2.4g saturated fat, 109 mg
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