Ingredients
- 8 springform on a flat (pan serving plate)
- 1 egg
- 1 egg yolk
- 1 lemon
- 1/2 vanilla bean
- 88 oz raspberries
- 14 ounces raspberries in food mill
- 1 1/2 c cream
- 1 5/8 c sugar
- 1/2 cup cream until stiff
- 1/2 c whipping cream
- 3/8 c egg whites
- 3/8 cup sugar
- 3 tb honey
- 1/4 c water
- 2 tb raspberry liqueur
- 2 oz almonds
- 2 tb framboise
- 1/2 ts vanilla extract
- 16 slices raspberries
often, for 5 minutes. Strain the cooked fruit mixture to eliminate any seeds. Transfer to a shallow bowl and cool in a freezer or refrigerate. Meanwhile whip 1 cup of cream until stiff; refrigerate. Beat 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 thge cooked raspberry puree and framboise; add whipped cream and gently fold until blended. Pour the mixture over the honey-almond layer in the springform mold, smoothing the top with a spatula. Freeze for several hours or overnight. For Raspberry Sauce: ==================== In a saucepan, combine all of the sauce ingredients except lemon juice. Bring to a boil, then boil gently, stirring, for about 7 minutes. Reduce the heat and stir in the lemon juice. Keep warm. To garnish, remove parfait from freezer. Carefully release springform ring (if difficult, warm ring slightly with your palms). Whip 1/2 cup cream until stiff; form decorative border or rosettes around the top and bottom edges of the parfait by piping whipped cream through a pastry bag fitted with a star tip. Arrange 2 raspberries and 2 or 3 almond slices on top of each serving. Cut into wedges. Serve with warm raspberry sauce, if desired.