Recipe - Raspberry Parfait

14 ounce Raspberries, fresh (about
3 One half c) OR
30 ounce Raspberries, frozen, thawed
drained
1/3 cup Sugar
1 cup Whipping cream
1/3 cup Egg whites
One half cup Sugar
2 tablespoon Framboise, (raspberry
brandy) OR
2 tablespoon Raspberry liqueur

Coarsely mash the raspberries in a food mill, or processor or with
back of a large spoon. Place the mashed fruit in a saucepan with 1/3 cup
sugar and bring to a boil. Boil gently, stirring often, for 5 minutes.

Strain the boiled fruit to eliminate the seeds. Transfer the strained
liquid to a shallow bowl and cool in a freezer or a refrigerator.

Meanwhile whip 1 cup of cream until stiff; refrigerate.

Beat the egg whites until they form soft peaks; then gradually add
One half cup sugar and continue to beat until stiff and shiny.

Partially fold in the cooled raspberry puree and framboise; add
whipped cream and gently fold until blended.

Pour mixture into springform pan and freeze for several hours or
overnight.

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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcny.zip