Raspberry Parfait
Introduction
Make the most of raspberries while they are plentiful or use frozen fruit. If time allows, prepare the raspberries a day ahead. The parfait is best served shortly after making, when the foam is airy and light.
Serves: 6-8
Ingredients
500g (about 1 lb) fresh or frozen raspberries
2 medium (size 6) free-range egg whites
120g caster sugar (super-fine granulated sugar)
300ml (10 fl oz) cream
Sponge fingers or wafers to accompany, optional
Method
1 If the raspberries are frozen, thaw them quickly at room temperature. Rub the raspberries through a coarse sieve to catch the seeds, then transfer the purée to an ice-cube tray and place in the freezer for several hours until frozen.
2 Whisk the egg whites until stiff with an electric beater, then add the sugar, one tablespoon at a time, and continue beating until the mixture stands in stiff peaks. Whisk the cream until thick but still flowing.
3 Remove frozen raspberries from the freezer, turn the cubes of purée into a bowl and crush them to break apart the ice crystals. Fold the cream and egg whites together, then lightly fold in semi-frozen raspberry purée. Pile into glasses and for best results, serve immediately, or transfer to the fridge and serve within 2-3 hours.
Recipe Notes
This dessert is not suitable for anyone who is unable to eat uncooked egg white (the elderly, pregnant women, etc).
