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

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