Title: Raspberry sauce - master chefs
 Categories: Desserts, Parfaits, Masterchefs, New york, Obar
      Yield: 4 Servings
 
     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.