Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 oz Raspberries, fresh OR
30 oz Raspberries, frozen, thawed
-- and drained
3/4 c Sugar
1/4 c Water
Juice of one lemon
1/2 c Whipping cream
16 Raspberries, whole
Almonds, sliced, toasted
-- (opt)
In saucepan, combine all sauce ingredients except
lemon juice. Bring to boil, then boil gently,
stirring, about 7 minutes. Reduce heat, stir in lemon
juice, and keep warm.
To garnish, remove parfait from freezer.
Carefully release springform ring (if difficult, warm
ring slightly withy your palms). Whip 1/2 cup cream
until stiff; form decorative border or rosettes around
top and bottom edge of parfait by piping whipped cream
through pastry bag fitted with 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.
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
