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Raspberry Parfait

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Desserts, Parfaits, Masterchefs, New york, Obar 8 Servings

INGREDIENTS

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

INSTRUCTIONS

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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

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