Raspberry sauce - master chefs
Parfaits New York Sauces
Last updated 6/12/2012 12:56:43 AM. Recipe ID 19018. Report a problem with this recipe.
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
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.
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