Raspberry Lemonade Parfait

Raspberry Lemonade Parfait

Ingredients:

• 250ml Whipping/Heavy Cream
• 3 Egg Whites
• Pinch Salt or cream of tartar
• 1 1/3 Cup Sugar, divided
• 2 Teaspoons Vanilla Extract
• Zest and juice of one Lemon
• 1/4 Pint Blackberries

Instructions:

1. In a small pot combine raspberries, lemon juice and zest, and 2/3 cup sugar. Bring to a boil over medium heat, stir until sugar is dissolved. If some sugar remains a small amount of water can be added.
2. Once boiling reduce heat to a simmer, and reduce liquid by about half. Use an immersion blender, blender or food processor to smooth out the sauce. 
3. The seeds and pulp can be strained out with a fine mesh sieve if desired. 
4. Pour finished syrup into a small bowl and set in fridge to cool. 
5. Wait until syrup is at least cooled to room temperature or cooler before continuing with recipe.
6. In a medium bowl add the heavy cream and 1/3 cup sugar. Whip together until stiff peaks for. Fold in vanilla extract. Set aside for now.
7. In a large bowl add the egg Whites and the pinch of salt or cream of tartar and whip to stiff peaks. Set aside.
8. Add the whipped cream to the egg white bowl and gently fold the cream and meringue together. Gently so as to keep as much air in the mix as possible, while still blending everything together smoothly.
9. Get a container with a lid large enough to hold the entire contents of the large bowl. Pour half the cream and meringue mixture into the container. Pour 1/2 of the raspberry syrup over the cream and meringue. Pour the remaining cream and meringue mixture into the container, followed by remaining raspberry syrup. Using a butter knife or small spoon, gently swirl all the layers together, creating ribbons of syrup through the white parfait.
10. Cover and chill at least an hour. Set parfait should be similar to ice cream in consistency.

Enjoy!