Ingredients Jump to Instructions ↓

  1. 14 oz 397g Raspberries - fresh or 30 oz 852g Raspberries - frozen, thawed And drained

  2. 3/4 cup 148g / 5 1/5oz Sugar

  3. 1/4 cup 59ml Water One lemon - juice of

  4. 1/2 cup 118ml Whipping cream

  5. 16 Raspberries - whole Almonds - sliced, toasted (opt)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


Send feedback