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Raspberry Parfait

Elitists.Kitchen's picture
Ingredients
  Raspberries 450 Gram (1 Pound)
  Cream 200 Milliliter (6 Fluid Ounce)
  Cream cheese 120 Gram (4 Ounce)
  Icing sugar 250 Gram (8 Ounce)
Directions

MAKING
1 Wash the raspberries and liquidise into a puree.
2 Push through a nylon sieve to remove the seeds.
3 In a mixer whisk the cream cheese and icing sugar together.
4 Add the raspberry puree and mix well.
5 Whip the cream until stiff and stir into the mixture.
6 Place the mixture in a ring tin, 21 b (900 g) loaf tin or small ramekins, lined with clingfilm.
7 Freeze overnight.
8 Remove from the freezer.

SERVING
9 Just before serving garnish with fresh raspberries.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Raspberry
Interest: 
Party
Servings: 
6

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