• Recipe difficulty: Hard
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Course: Desserts

This recipe was prepared using Braun’s MultiQuick 7 Hand blender with its whisk, beaker and 2-cup chopper attachments.


For the base

  • 3 ½ ounces (100 g) fresh raspberries
  • 2 tbsp water
  • ½ cup sugar
  • 4 egg yolks
  • 5 tsp raspberry creme liqueur
  • 1 tbsp lemon juice 
  • 3/4 cup heavy whipping cream

 For the Chantilly cream

  • 1/4 cup confectionery sugar
  • 1 ¼ cups heavy whipping cream
  • 1 tsp vanilla extract

For the raspberry sauce

  • 1 pound (450 g) fresh raspberries + 18 for garnish
  • 1 to 2 tbsp confectionery sugar, or to taste

For the parfait

  1. Chop the raspberries to puree using Braun’s MultiQuick 7 Hand blender with 2-cup chopper attachment. Set aside.
  2. Heat the water and sugar in a saucepan to dissolve the sugar, but don’t boil.
  3. Put the egg yolks into a bowl, whisk them together using the Braun MultiQuick 7 Hand blender whisk attachment. Gradually pour the sugar and water mixture over the eggs. Whisk until the mixture cools and thick custard is formed.
  4. Stir in the pureed raspberries, lemon juice, and raspberry liqueur to the egg mixture.
  5. Add whipping cream to the MultiQuick 7 beaker attachment. Whip cream until soft peaks form. Gently fold the cream into the raspberry egg mixture using a spatula.  The divide mixture evenly into individual 6 8-ounce glasses (that can go into the freezer). Cover with plastic wrap and freeze until set (3 to 4 hours or overnight).

For the Chantilly cream

  1. Add the confectionery sugar and cream into the beaker attachment with the vanilla extract. Whisk the cream with the whisk attachment until soft peaks form when the whisk is removed from the bowl. Refrigerate until ready to serve parfaits.

For the raspberry sauce

  1. Wash out the beaker attachment and put the raspberries into the beaker attachment and blend the raspberries and confectionery sugar with the blending shaft attached to the Hand blender. Pour through a fine sieve. Refrigerate until ready to serve parfaits.
  2. To serve, remove the parfaits from the freezer and pour a little raspberry puree over the top of each one. Top with Chantilly cream and garnish each with three fresh raspberries. Serve immediately.

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