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
Instructions
Place 2 cups raspberries in a food processor; cover and process until blended. Press through a fine mesh strainer; discard seeds and pulp.
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.
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.
Originally Submitted
7/1/2010
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