Frosty Raspberry Parfaits |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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My layered dessert looks so elegant and pretty. It gets compliments every time I serve it. Parfaits are a traditional part of our Fourth of July buffet. Ingredients:
4 cups fresh or frozen raspberries, thawed, divided |
4 egg yolks, lightly beaten |
1/2 cup sugar |
1 teaspoon vanilla extract |
1 cup heavy whipping cream, whipped |
additional fresh raspberries, optional |
Directions:
1. Place 2 cups raspberries in a food processor; cover and process until blended. Press through a fine mesh strainer; discard seeds and pulp.
2. In a small saucepan, combine egg yolks and sugar; stir in raspberry puree until smooth. Cook and stir over medium heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat; stir in vanilla. Transfer to a bowl. Refrigerate until chilled.
3. Fold in whipped cream. Coarsely mash remaining raspberries. In six freezer-proof parfait glasses, layer 1 tablespoon mashed berries and 1/4 cup cream mixture. Repeat layers. Cover and freeze for 6 hours or overnight. Garnish with additional raspberries if desired. Yield: 6 servings.
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