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