Raspberry Parfait
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Raspberry Parfait
  Parfaits    New York  
Last updated 6/12/2012 12:56:44 AM. Recipe ID 19050. Report a problem with this recipe.
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      Title: Raspberry parfait
 Categories: Desserts, Parfaits, Masterchefs, New york, Obar
      Yield: 8 Servings
 
     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
 
       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.
  




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Recipe ID 19050 (Apr 03, 2005)

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