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| 14 x ca. 30 g | Raspberries, fresh Or |
| 30 x ca. 30 g | Raspberries, frozen, thawed and drained |
| 3/4 Tasse | sugar |
| 1/4 Tasse | water |
| | Juice of one lemon |
| 1/2 Tasse | whipping cream |
| 16 | Raspberries, whole |
| | Almonds, sliced, toasted (opt) |
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In saucepan, combine all sauce ingredients except lemon juice. Bring to boil, then boil gently, stirring, about 7 minutes. Reduce heat, stir in lemon juice, and keep warm.
To garnish, remove parfait from freezer. Carefully release springform ring (if difficult, warm ring slightly withy your palms). Whip 1/2 cup cream until stiff; form decorative border or rosettes around top and bottom edge of parfait by piping whipped cream through pastry bag fitted with star tip. Arrange 2 raspberries and 2 or 3 almond slices on top of each serving. Cut into wedges. Serve with warm raspberry sauce, if desired.
Chef: Stanley Kramer, Oyster Bar and Restaurant,
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