Raspberry Parfait
Each bite of raspberry parfait is a memory – the sweet taste of a summer day we will never forget. The origin of the parfait dates back to 19th-century France, where this semi-frozen, luxurious dessert was first made with eggs and cream. The raspberry-enriched version is a modern, lighter interpretation that has become an essential cooler during the summer months. The secret to the perfect consistency is carefully whipping the cream and finely straining the raspberry puree. Tip: If you're making it for a special occasion, you can layer the puree and cream in glasses for serving. This dessert is an excellent choice for summer gatherings, family lunches, or a romantic evening dessert.
Ingredients for this recipe
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Preparation Steps
1
Thoroughly wash the raspberries and gently pat them dry with paper towels. Ensure no stems or leaves remain. TIP: If the fruit is delicate, use a strainer and cold water to wash them.
2
Place the raspberries in a blender and puree until completely smooth. If you dislike the seedy texture, strain the puree through a fine-mesh sieve. This helps create a creamier parfait with a more pleasant texture.
3
In a large mixing bowl, whip the cold heavy cream until stiff peaks form. TIP: The cream whips best when it's chilled beforehand. A helpful trick is to place the mixing bowl in the refrigerator or freezer for 10 minutes.
4
In another bowl, combine the sweetened condensed milk, vanilla extract, sugar, and raspberry puree. Mix until smooth and uniform.
5
Gently fold the whipped cream into the raspberry mixture. Be careful not to overmix, as the cream may lose its airy texture. The goal is to achieve a light, fluffy consistency.
6
Pour the mixture into molds or a large plastic container. Smooth the top, cover with plastic wrap, and place in the freezer for at least 4-6 hours, or preferably overnight.
7
Before serving, remove from the freezer 5-10 minutes to soften slightly. Garnish with fresh raspberries (without leaves or stems) or a dollop of whipped cream on top.
