Raspberry Parfait Recipe
Ingredients
| Raspberries package | 2 , sweetened | |
| 1 or 2 tbs rum or cognac | ||
| Whipping cream | 1/2 Pint | |
Directions
Defrost berries and press through a sieve.
Measure 2 1/2 cups and stir in rum or cognac.
Refrigerate 3/4 cup of the puree.
Whip cream until stiff and fold in remaining puree.
In an 8 in.square cake pan freeze until as stiff as whipped cream, stirring occasionally.
Measure 2 1/2 cups and stir in rum or cognac.
Refrigerate 3/4 cup of the puree.
Whip cream until stiff and fold in remaining puree.
In an 8 in.square cake pan freeze until as stiff as whipped cream, stirring occasionally.
Chef
