Raspberry Parfaits

Ingredients

250 g Frozen or Fresh Raspberries

2 Tbsp Icing/Powdered Sugar

1 Fresh Egg white

1 pinch Salt

2 Tbsp Sugar

1 Fresh Yolk

125 ml Double Cream

50 g Raspberries

Method

Take a blender and puree the raspberries and the powdered sugar. Cover and store half of the puree in the refrigerator.

Beat the egg white with the salt until stiff. Add the sugar and continue beating for approximately 1 minute until the egg white is glossy. Sir in the egg yolk.

Ingredients	Pureed Raspberry	Beaten Egg white and Yolk

Whip the cream until stiff.

beaten cream	Egg white mix and cream	Beaten Cream

Carefully fold the whipped cream and raspberry puree into the beaten egg white using a rubber spatula.

Raspberry and Puree added to egg mix	all mixed together with spatula	Ready for piping bag

Fill the mixture into a disposable piping bag and cut off one corner. Pipe the mixture into the mold,

Filled piping bag	Filling the cavities	Parfaits filled tray

Cover and freeze for approximately 6 hours.

Carefully remove the frozen parfaits from the mold, serve with the raspberries and the chilled raspberry puree.

Taken out from mold	fresh raspberry and raspberry puree	Ready for serving

NB: You can prepare the parfaits approx. 2 days in advance. Cover and store in the freezer. Place raspberry puree in a covered container and refrigerate until serving.

The Silicon Molds were bought from Betty Bossi, Switzerland

Top View	Upside down view

I also made some Raspberry Jelly in the same molds.