Raspberry Parfait on Raspberry Sauce

For the raspberry parfait, whip the cream by hand in a cold baking bowl with a whisk until stiff and refrigerate until ready to use.

Separate out the raspberries and crush finely in a hand mixer or with a hand blender, then pass through a fine wire sieve into a large enough bowl, which is best done with the round of a small ladle.

Beat egg yolks and sugar with a whisk or mixer until white and fluffy. Add the raspberry liqueur and half of the raspberry puree and gently fold in the whipped cream.

Pour the mixture into the mold, smooth the surface, cover with the lid or possibly aluminum foil and place the mold in the freezer for at least 6 hours.

Depending on the sugar content of the fruit, add the powdered sugar to the remaining pureed berries, flavor with a few drops of juice of a lemon and extend with a little mineral water to make a sauce.

Before serving, place the mold briefly in hot water to make the parfait easier to turn out onto a cutting board. A hot cloth placed around the mold for a short moment is enough. Pour the raspberry sauce in the center of large plates, cut the parfait into slices and place them on the sauce.

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