Raspberry Swirl Parfaits
Contributed by: Chris WebAdmin. of RecipesNow.com
- 10-ounce packages frozen raspberries in light syrup, thawed
- 1/2 cup walnuts
- 2 large eggs
- 2 1/2 tablespoons sugar
- 2 1/2 tablespoons honey
- 3/4 cup well-chilled heavy cream
- Garnish: fresh raspberries
In a food processor, puree raspberries, including syrup. Force puree through a fine sieve into a heavy
saucepan, pressing hard on solids, and boil puree, stirring occasionally, until reduced to about one
cup. Cool puree and chill.
Lightly toast walnuts and cool completely. Chop walnuts. Have ready a large bowl of ice and
In a metal bowl with a handheld electric mixer, beat together eggs, sugar and honey until
combined well. Set bowl over a pan of simmering water and beat mixture until pale, thick and an
instant-read thermometer registers 160 F. Set bowl over bowl of ice water and beat until cold.
In another bowl with cleaned beaters, beat cream until it just holds stiff peaks and fold with
walnuts into egg mixture gently but thoroughly. Alternately spoon raspberry puree and cream
mixture into six 6-ounce glasses, and swirl with a wooden skewer.
Freeze parfaits, covered, at least eight hours and up to two days. Let parfaits stand at room
temperature 15 minutes before serving.
Garnish parfaits with raspberries.
Serving Size: Serves 6