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 half 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 half 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.