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Ingredientes
- Â Â two (10-oz) pkgs. frzn raspberries in light syrup, thawed
- 3 lrg Large eggs
- 2Â 1/2 Tbsp. sugar
- 2Â 1/2 Tbsp. honey
- 3/4 c. well-chilled heavy cream
- 1/2 c. walnuts toasted lightly, cooled and minced
- 6 x chocolate curls if you like
- Â Â fresh raspberries if available for garnish
Direcciones
- In a food processor puree the thawed raspberries with the syrup, force the
- mix through a fine sieve into a heavy saucepan, pressing hard on the solids, and boil the raspberry puree, stirring occasionally, till it is reduced to about 1 c.. Let the raspberry puree cold and refrigerateit.
- In a metal bowl beat together the Large eggs, the sugar, and the honey, set the bowl over a saucepan of simmering water, and beat the mix till it is pale, thickened, and registers 160F. on a candy thermometer. Beat the mix set over a large bowl of ice and cool water till it is cool, in another bowl beat the cream till is just holds stiff peaks, and fold the cream and the walnuts into the egg mix gently but thoroughly. Spoon the raspberry puree and the egg mix decoratively into 6-oz glasses,
- make swirls with a wooden skewer, and freeze the parfaits, covered, overnight. The parfaits may be made 2 days in advance and kept covered and frzn. Let the parfaits stand for 15 min before serving.
- Arrange the chocolate curls and the fresh raspberries decoratively on the parfaits.
- Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 826g | |
| Calories 1250 | |
| Calories from Fat 284 | 23% |
| Total Fat 32.78g | 41% |
| Saturated Fat 6.25g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 625mg | 208% |
| Sodium 215mg | 9% |
| Potassium 991mg | 28% |
| Total Carbs 228.05g | 61% |
| Dietary Fiber 26.9g | 90% |
| Sugars 199.87g | 133% |
| Protein 26.76g | 43% |
