Raspberry parfait

"Discover how to cook this dessert recipe. Sweet dessert recipe for free. Delicious healthy recipe. Dessert recipe, cooking tips and food recipe. Easy and quick dessert recipe!"
Recipe by: line-rose

Rate this recipe (14 votes)

400 people have saved this recipe

click for zoom

Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

14 oz Raspberries, fresh (about 1/3 c Egg whites
-- 3 1/2 c) OR 1/2 c Sugar
30 oz Raspberries, frozen, thawed 2 tb Framboise, (raspberry
-- drained -- brandy) OR
1/3 c Sugar 2 tb Raspberry liqueur
1 c Whipping cream

Coarsely mash the raspberries in a food mill, or processor or with
back of a large spoon. Place the mashed fruit in a saucepan with 1/3 cup
sugar and bring to a boil. Boil gently, stirring often, for 5 minutes.

Strain the boiled fruit to eliminate the seeds. Transfer the strained
liquid to a shallow bowl and cool in a freezer or a refrigerator.

Meanwhile whip 1 cup of cream until stiff; refrigerate.

Beat the egg whites until they form soft peaks; then gradually add
1/2 cup sugar and continue to beat until stiff and shiny.

Partially fold in the cooled raspberry puree and framboise; add
whipped cream and gently fold until blended.

Pour mixture into springform pan and freeze for several hours or
overnight.

Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Stanley Kramer, Oyster Bar and Restaurant,
: Grand Central Station, NYC