Raspberry Floats With Marshmallow Cream

Step 1: Plan ahead - one week before you plan on serving the floats make the sour raspberry juice. In a bowl stir the thawed raspberries with 1/3 cup sugar and 2 cups boiling water, stirring until sugar dissolves. Let stand until cooled to room temperature (30 minutes).

Step 2: Pour raspberries and liquid through a sieve set over a bowl and stir without pressing on the berries until drained. discard solids. Stir in the lemon juice and cover with plastic wrap. Let stand at room temperature until fermented - 5 days.

Step 3: Uncover the raspberry juice and pour it through a sieve lined with cheese cloth into a small pitcher. Cover with plastic wrap and refrigerate until ready to use.

Step 4: In a separate bowl toss the fresh raspberries with 3 tablespoons of sugar and let stand, stirring occasionally for 2 hours or until berries breaks down and the sugar dissolves. Cover with plastic wrap and refrigerate until ready to use.

Step 5: To make the marshmallow cream: in a large bowl whisk the remaining sugar (1/2 cup) with the egg whites and place the bowl over a pan of simmering water (best to use a metal bowl for this), whisking constantly unit the sugar dissolves and the whites are hot to touch (thermometer should read 140 degrees F) (3-5 minutes). Remove bowl from the pan and add vinegar, vanilla, cream of tartar and salt. Using a mixer whisk the whites and sugar until cool to the touch and stiff peaks form (8-10 minutes).

Step 6: To serve: fill eight 8-ounce jars or glasses halfway with ice cream and then spoon the fresh raspberries over and then pour 1/3 cup raspberry juice into each float and then cover with a large dollop of marshmallow creme. Serve immediately or use a kitchen torch to brown the top of the marshmallow cream.