For the parfait, heat the water and sugar in a saucepan to dissolve the sugar - but don’t boil.
Put the egg yolks into a bowl and pour the sugar and water mixture over the eggs.
Use Braun’s MQ 10 whisk accessory, attach to a suitable hand blender and whisk until the mixture cools, by which time you should have a thick custard.
Chop the raspberries to puree in the MQ 30 chopper accessory and add the puree, lemon juice, and raspberry liqueur to the egg mixture.
Gently fold in the cream and pour into individual glasses. Cover with cling film and freeze until set (3 - 4 hours or overnight).
For the chantilly cream, sift the icing sugar into the cream in a mixing bowl and stir in the vanilla seeds. Whisk the cream with the whisk accessory again until soft peaks form when the whisk is removed from the bowl.
For the raspberry sauce, put the raspberries into the beaker and blend the raspberries and icing sugar directly in the beaker with your hand blender. Pass through a fine sieve.
Sift the icing sugar into the cream in a mixing bowl and stir in the vanilla seeds. Whisk the cream with the whisk accessory again until soft peaks form when the whisk is removed from the bowl.
To serve, remove the parfaits from the freezer and pour over a little raspberry puree over the top of each one. Top with Chantilly cream and garnish with fresh raspberries. Serve immediately.
For the parfait, heat the water and sugar in a saucepan to dissolve the sugar - but don’t boil.
Put the egg yolks into a bowl and pour the sugar and water mixture over the eggs.
Use Braun’s MQ 10 whisk accessory, attach to a suitable hand blender and whisk until the mixture cools, by which time you should have a thick custard.
Chop the raspberries to puree in the MQ 30 chopper accessory and add the puree, lemon juice, and raspberry liqueur to the egg mixture.
Gently fold in the cream and pour into individual glasses. Cover with cling film and freeze until set (3 - 4 hours or overnight).
For the chantilly cream, sift the icing sugar into the cream in a mixing bowl and stir in the vanilla seeds. Whisk the cream with the whisk accessory again until soft peaks form when the whisk is removed from the bowl.
For the raspberry sauce, put the raspberries into the beaker and blend the raspberries and icing sugar directly in the beaker with your hand blender. Pass through a fine sieve.
Sift the icing sugar into the cream in a mixing bowl and stir in the vanilla seeds. Whisk the cream with the whisk accessory again until soft peaks form when the whisk is removed from the bowl.
To serve, remove the parfaits from the freezer and pour over a little raspberry puree over the top of each one. Top with Chantilly cream and garnish with fresh raspberries. Serve immediately.
