Raspberry Parfait




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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    2 Discussions


    4 years ago

    AAAAAAAAH! This looks amazing! I think I'm about to die and go to Heaven!

    That is a beautiful parfait! I'm usually not a fan because they usually have some type of granola, but this one looks perfect for me!