INGREDIENTS

INSTRUCTIONS

two 10 ounce pkgs. frozen raspberries in light syrup, thawed fresh
raspberries if available for garnish
In a food processor puree the thawed raspberries, with the syrup, force the
mixture through a fine sieve into a heavy saucepan, pressing hard on the
solids, and boil the raspberry puree, stirring occasionally, until it is
reduced to about 1 cup.  Let cool and chill.
In a metal bowl beat together the eggs, the sugar, and the honey, set the
bowl over a saucepan of simmering water, and beat the mixture until it is
pale, thickened, and registers 160 F on a candy thermometer. Beat the
mixture set over a larger bowl of ice and cold water until it is cold, in
another bowl beat the cream until it just holds stiff peaks, and fold the
cream and the walnuts into the egg mixture gently but thoroughly. Spoon the
raspberry puree and the egg mixture decoratively into 6 ounce glasses, make
swirls with a wooden skewer, and freeze the parfaits, covered, overnight.
The parfaits may be made 2 days in advance and kept covered and frozen. Let
the parfaits stand for 15 minutes before serving. Arrange the chocolate
curls and the fresh raspberries decoratively on the parfaits. Serves 6
From: Gourmet/Dec.91 Shared By: Pat Stockett
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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