*  Exported from  MasterCook  *
 
                              RASPBERRY PARFAIT
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   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 or
   overnight.
   
        Source:  New York’s Master Chefs, Bon Appetit Magazine
        :  Written by Richard Sax, Photographs by Nancy McFarland
        :  The Knapp Press, Los Angeles, 1985
   
        Chef:  Stanley Kramer,  Oyster Bar and Restaurant,
        :      Grand Central Station, NYC
  
 
 
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