Title: Raspberry Parfait
Categories: Dessert Parfaits Newyork
Yield: 8 Servings

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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