Introduction: Raspberry Parfait
- 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, and serve your delicious raspberry parfait.
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