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