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Recipe by: lamina
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See below ingredients and instructions of the recipe
14 oz Raspberries, fresh OR Juice of one lemon
30 oz Raspberries, frozen, thawed 1/2 c Whipping cream
-- and drained 16 Raspberries, whole
3/4 c Sugar Almonds, sliced, toasted
1/4 c Water -- (opt)
In saucepan, combine all sauce ingredients except lemon juice.
Bring to boil, then boil gently, stirring, about 7 minutes. Reduce
heat, stir in lemon juice, and keep warm.
To garnish, remove parfait from freezer. Carefully release
springform ring (if difficult, warm ring slightly withy your palms).
Whip 1/2 cup cream until stiff; form decorative border or rosettes
around top and bottom edge of parfait by piping whipped cream through
pastry bag fitted with star tip. Arrange 2 raspberries and 2 or 3
almond slices on top of each serving. Cut into wedges. Serve with
warm raspberry sauce, if desired.
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
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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