Raspberry Parfait – a delicious recipe with raspberries, sugar, heavy whipping cream, egg whites, sugar, framboise. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Coarsely mash the raspberries in a food mill, or processor or with back of a large spoon.
2
Place the mashed fruit in a saucepan with 13 cup sugar and bring to a boil.
3
Boil gently, stirring often, for 5 minutes.
4
Strain the boiled fruit to eliminate the seeds.
5
Transfer the strained liquid to a shallow bowl and cool in a freezer or a refrigerator.
6
Meanwhile whip 1 cup of cream until stiff; refrigerate.
7
Beat the egg whites until they form soft peaks; then gradually add 1/2 cup sugar and continue to beat until stiff and shiny.
8
Partially fold in the cooled raspberry puree and framboise; add whipped cream and gently fold until blended.
9
Pour mixture into springform pan and freeze for several hours or overnight.
395
kcal
Calories
23
g
Fat
44
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 14 ounces raspberries fresh or 30 oz, frozen, thawed, drained, ⅓ cup sugar, 1 cup heavy whipping cream, ⅓ cup egg whites, and more.
Yes, Raspberry Parfait falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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