Raspberry and Lemon Parfait

Name: Raspberry and Lemon Parfait
Ingredients: Fresh raspberries, to garnish; 2 lb/900 g raspberries (fresh or frozen); 6 large eggs, separated; 6 oz/170 g caster sugar; Scant ½ oz/14 g gelatine; Juice of 1 lemon; Pared rind of 2 small lemons (I use a potato peeler to avoid any pith); Pared rind of 2 small lemons (I use a potato peeler to avoid any pith); 2 lb/900 g raspberries (fresh or frozen); 2 lb/900 g raspberries (fresh or frozen)

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

Much as I loathe the word, a parfait seems to be a cream-less mousse, and therefore a very useful part of our menu. After a fairly rich lunch, it is something of a relief to have a dessert without one rich ingredient, and this parfait has a light texture and an intense flavour of raspberries enhanced by lemon.

Ingredients

2 lb/900 g raspberries (fresh or frozen)
Pared rind of

Lunch
Dessert

Method

To start with, put the raspberries and pared lemon rinds into a saucepan and cover with a lid. Heat till the juices run from the raspberries. Meanwhile, sprinkle the gelatine over the lemon juice in a small pan, leave to sponge up, then heat gently until the gelatine dissolves completely. Take the pan off the heat; leave to cool. Liquidize the raspberries and lemon rind together with the dissol