Place 1 tablespoon Champagne in small bowl. Sprinkle gelatin over; let stand until soft, about 10 minutes. Combine remaining Champagne and 1 cup sugar in heavy medium saucepan; stir over medium heat until sugar dissolves. Increase heat and bring to boil. Add pears; reduce heat and simmer just until pears are tender, turning pears often, about 6 minutes. Using slotted spoon, place pears on plate and cool. Boil poaching liquid until reduced to 1 1/3 cups, about 15 minutes. Whisk egg yolks in medium bowl to blend. Gradually whisk in hot poaching liquid; return mixture to same saucepan. Stir over medium-low heat until candy thermometer registers 175F., about 4 minutes. Remove from heat; add gelatin mixture and whisk until dissolved. Chill custard until thickened but not set, stirring occasionally, about 1 hour. Set aside 4 raspberries for garnish. Combine remaining raspberries and 1 tablespoon sugar in medium bowl. Let stand 10 minutes. Coarsely chop pears. Beat cream until stiff peaks form. Fold cream into custard. Place 1/4 cup raspberries in each of four 12- to 16-ounce goblets or balloon-shaped wineglasses. Spoon half of pears over raspberries, dividing equally. Spoon 1/2 cup custard over each. Repeat layering with remaining raspberries, pears and custard. Cover loosely with foil; chill until custard is set, at least 6 hours or overnight. Garnish parfaits with reserved raspberries, mint and rose petals, if desired. Serves 4. Bon Appetit February 1995
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|Serving Size: 1 Serving (830g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1950 (75%)|
|Amt Per Serving||% DV|
|Total Fat 216.6g||289 %|
|Saturated Fat 78g||390 %|
|Monounsaturated Fat 95.8g|
|Polyunsanturated Fat 34.3g|
|Cholesterol 10069.4mg||3098 %|
|Sodium 396.8mg||14 %|
|Potassium 941.7mg||25 %|
|Total Carbohydrate 30.6g||9 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 29.8g|
|Protein 129.8g||185 %|
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Calories per serving: 2593
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