Iced Raspberry Parfait
|Fresh raspberries||1 Pound (3 Cups)|
|Sugar||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Heavy cream||1 3⁄4 Cup (28 tbs)|
|Raspberries/Crystallized rose petals||1 Tablespoon (Whole, For Garnish)|
Especially delicious made with fresh raspberries, loganberries, strawberries or apricots, this is also very good made with any canned fruit except strawberries.
Sieve the raspberries.
If using canned fruit strain off the juice, sieve the fruit, measure the puree and make up to 1 1/4 cups with some of the juice.
Beat the egg whites until stiff.
Put the sugar and water in a small saucepan and place over gentle heat.
Stir until sugar has dissolved, then bring to the boil and cook rapidly without stirring until the syrup will form a thread (250°F).
Allow the syrup to stop bubbling, then pour slowly onto the beaten egg whites in a thin steady stream, holding the saucepan well above the bowl and stirring continuously with a wooden spoon.
When all the sugar is in, continue to beat until the mixture is thick and shiny and forms soft peaks.
Stir in the fruit puree and lemon juice.
Whip the cream into soft peaks and gradually fold in the fruit mixture.
Sharpen to taste with lemon juice.
Pour into a mold or individual molds and freeze.
Transfer Parfait from freezer to the refrigerator 1 hour before serving.
Dip the mold briefly in hot water to unmold.
Decorate with whipped cream and whole raspberries or crystallized rose petals.