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Suggest a better descriptionFor Dessert: Half fill medium saucepan with water and bring to boil. Whisk sugar, yolks and 1/4 cup cream in small metal bowl. Set bowl over saucepan of boiling water and whisk until candy thermometer registers 160F, scraping down sides of bowl with rubber spatula, about 4 minutes. Remove from over water. Pour yolk mixture into large bowl. Using electric mixer, beat mixture until cool and thick, about 4 minutes. Beat in vanilla and brandy. Beat 1 1/2 cups cream with sour cream to stiff peaks in medium bowl. Fold cream into yolk mixture in 2 batches. Gently fold in half of cookie crumbs. Pour mixture into 9-inch-diameter springform pan with 2-inch-high sides. Sprinkle with remaining crumbs. Freeze overnight. Release sides of springform pan. Garnish dessert with fresh raspberries if desired. Slice into wedges and serve with raspberry sauce. For Raspberry Sauce: Puree raspberries and syrup in blender or processor until smooth. Strain to remove seeds. (Can be prepared 1 week ahead. Cover and refrigerate.) Makes about 1 cup. Serves 10. Bon Appetit May 1991
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Serving Size: 1 Serving (1751g) | ||
Recipe Makes: 1 servings | ||
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Calories: 5846 | ||
Calories from Fat: 3341 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 371.2g | 495 % | |
Saturated Fat 173.5g | 868 % | |
Monounsaturated Fat 139.9g | ||
Polyunsanturated Fat 40.1g | ||
Cholesterol 10623.9mg | 3269 % | |
Sodium 603.3mg | 21 % | |
Potassium 1318mg | 35 % | |
Total Carbohydrate 493.7g | 145 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 493.7g | ||
Protein 138.8g | 198 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5846
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