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The Caterer

Raspberry parfait and tuiles with framboise sabayon by Stuart Pate

11 September 2006
Raspberry parfait and tuiles with framboise sabayon by Stuart Pate

INGREDIENTS

(makes about twelve portions)

For the raspberry parfait
125g sugar
125ml water
4 egg yolks
500ml double cream
125ml raspberry purée
1tbs framboise eau-de-vie

For the framboise sabayon (makes about 16 servings)
8 egg yolks
125g sifted icing sugar
2tbs framboise eau-de-vie

To assemble
12 parfaits, turned out of the ramekins
About 100 raspberry tuiles
Sabayon
500g mixed soft fruit
500g raspberry coulis

METHOD

Dissolve the sugar in water and bring to a rapid boil. Pour over the lightly whisked yolks and whisk in thoroughly over a bain-marie. When the cream has thickened, whisk it, off the heat, till it has doubled in size, and cool. Whip the cream with the purée and liqueur till it's firm. Combine with the egg mixture. Pour into ramekins and freeze.

Whisk the ingredients for the sabayon until they have tripled in volume and thickened.

Put the parfait in the centre of the plate. Press tuiles into the sides. Pile fruit on top and coat with sabayon. Spoon a cordon of coulis around the parfait. (To keep the parfait in place, put a teaspoon of crème pâtissière in the middle of the plate and stand the parfait on it.)

Stuart Pate

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