frozen raspberry parfait
So, if you’ve been following along with my food journey, you’ll know that I learned to cook by watching and following my grandmother in the kitchen.
What you might not know, is that while she was a genius in the kitchen, there are certain generational differences to our cooking methods. I eschew canned ingredients whenever I can, shy away from preservatives, and don’t drink expired milk. Endearing, yes. My jam? No.
Lots of my recipes are hers, or her mothers, but I’ve almost completely revamped them to be clean eating, utilize fresh ingredients when available, and avoid canned, processed, fermented products whenever I can.
This frozen parfait is just one example. I utilize fresh fruit and eggs from our csa, local honey, and rustic methods.
Ingredients:
3 6oz clamshells of fresh raspberries
1/4 cup sugar
3 large eggs
2 1/2 Tbsp sugar
2 1/2 Tbsp honey
3/4 cup well chilled heavy cream
Directions:
Reserve 12 whole raspberries for garnish.
Wash berries and add to a medium sized sauce pan with 1/4 cup sugar. Heat on medium until sugar starts to break down. Use a potato masher to breakdown berries. Once berries have been broken down, turn heat to high, and let boil until mixture reduces to about 1 1/4 cup. About 20 minutes.
Remove from heat, and chill completely.
In a metal bowl or dounble broiler, whisk together 2 1/2 T sugar, honey, and eggs.
In the bottom part of a double broiler, or large sauce pan, bring water to boil, and turn down to simmer.
Place bowl with egg, sugar and honey over simmering water. Whisk consistently until mixture has thickened and reached 160 degrees.
Remove from heat and place in large bowl of ice water. Continue to whisk until mixture has cooled.
Using a stand mixture with a cold bowl and whisk attachment, whisk cream until stiff.
Fold whipped cream into egg mixture until thoroughly combined.
Layer raspberry puree with cream mixture in 4 glasses.
Freeze overnight.
Garnish with whole raspberries.
Let stand 15 minutes outside of freezer before serving.