Using ingredient cream until stiff

Raspberry Honey

• 8 springform on a flat (pan serving plate)
• 1 egg
• 1 egg yolk
• 1 lemon
• 1/2 vanilla bean
• 2,700 gr raspberries
• 425 gr raspberries in food mill
• 350 ml cream
• 325 gr sugar
• 120 ml cream until stiff

Raspberry Parfait

• 1,300 gr raspberries
• 240 ml whipping cream
• 240 ml cream until stiff
• 170 gr sugar
• 170 gr sugar
• 80 gr egg whites
• 30 ml raspberry liqueur coarsely mash the raspberries in a food mill
• 28 gr framboise