Raspberry parfait
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 14 | ounces | Raspberries, fresh (about 3 1/2 c) OR |
| 30 | ounces | Raspberries, frozen, thawed drained |
| ⅓ | cup | Sugar |
| 1 | cup | Whipping cream |
| ⅓ | cup | Egg whites |
| ½ | cup | Sugar |
| 2 | tablespoons | Framboise, (raspberry brandy) OR |
| 2 | tablespoons | Raspberry liqueur |
Directions
Coarsely mash in food mill, processor or with back of large spoon. Place in saucepan with ⅓ cup sugar and bring to boil. Boil gently, stirring often, for 5 minutes. Strain to eliminate seeds.
Transfer to shallow bowl and cool in freezer or refrigerator.
Meanwhile whip 1 cup cream until stiff; refrigerate. Beat egg white until they form soft peaks; then gradually add ½ cup sugar and continue to beat until stiff and shiny. Partially fold in 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