*  Exported from  MasterCook  *

                            RASPBERRY PARFAIT

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Desserts

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 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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