Raspberry Parfait

Servings: 8
Ingredients:

14 oz Raspberries, fresh (about         1/3 c  Egg whites
-- 3 1/2 c) OR                    1/2 c  Sugar
30 oz Raspberries, frozen, thawed         2 tb Framboise, (raspberry
-- drained                               -- brandy) OR
1/3 c  Sugar                               2 tb Raspberry liqueur
1 c  Whipping cream

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

—–