Ingredients Jump to Instructions ↓

  1. 14 oz Raspberries, fresh OR Juice of one lemon

  2. 30 oz Raspberries, frozen, thawed 

  3. 1/2 c Whipping cream

  4. -- and drained 16 Raspberries, whole

  5. 3/4 c Sugar Almonds, sliced, toasted

  6. 1/4 c Water -- (opt)

Instructions Jump to Ingredients ↑

  1. In saucepan, combine all sauce ingredients except lemon juice.

  2. Bring to boil, then boil gently, stirring, about 7 minutes. Reduce heat, stir in lemon juice, and keep warm.

  3. To garnish, remove parfait from freezer. Carefully release springform ring (if difficult, warm ring slightly withy your palms).

  4. 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.

  5. 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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