Raspberry Parfait

Recipe Ingredients

14 oz	397g	Raspberries - fresh (about
3 1/2		C) or
30 oz	852g	Raspberries - frozen, thawed
		Drained
1/3 cup	65g / 2.3oz	Sugar
1 cup	237ml	Whipping cream
1/3 cup	65g / 2.3oz	Egg whites
1/2 cup	99g / 3.5oz	Sugar
2 tablespoons	30ml	Framboise - (raspberry
		Brandy) or
2 tablespoons	30ml	Raspberry liqueur

Recipe Instructions

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

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