Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

14 oz Raspberries, fresh OR
30 oz Raspberries, frozen, thawed
-- and drained
3/4 c Sugar
1/4 c Water
Juice of one lemon
1/2 c Whipping cream
16 Raspberries, whole
Almonds, sliced, toasted
-- (opt)

In saucepan, combine all sauce ingredients except lemon juice.
Bring to boil, then boil gently, stirring, about 7 minutes. Reduce
heat, stir in lemon juice, and keep warm.

To garnish, remove parfait from freezer. Carefully release
springform ring (if difficult, warm ring slightly withy your palms).
Whip 1/2 cup cream until stiff; form decorative border or rosettes
around top and bottom edge of parfait by piping whipped cream through
pastry bag fitted with star tip. Arrange 2 raspberries and 2 or 3
almond slices on top of each serving. Cut into wedges. Serve with
warm raspberry sauce, if desired.

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

Browse by categories