Raspberry Parfait Recipe
Ingredients
| Raspberries | 1 Quart, crushed | |
| Water | 3/4 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Egg whites | 3 | |
| Salt | 1/4 Teaspoon | |
| Heavy cream | 2 Cup (16 tbs), Whipped |
Directions
Crush raspberries and strain them through a cheesecloth.
In a saucepan combine water and sugar and cook until the syrup is sufficiently thick to spin a thread when a drop is poured from a spoon.
Whip egg whites until stiff and pour syrup over them in a slow steady stream.
Keep whipping until cool.
Fold in crushed berries.
Fold in whipped cream.
Freeze parfait in an ice cream mold, preferably of a fanciful design such as a rooster ice cream mold.
In a saucepan combine water and sugar and cook until the syrup is sufficiently thick to spin a thread when a drop is poured from a spoon.
Whip egg whites until stiff and pour syrup over them in a slow steady stream.
Keep whipping until cool.
Fold in crushed berries.
Fold in whipped cream.
Freeze parfait in an ice cream mold, preferably of a fanciful design such as a rooster ice cream mold.
Chef
