Blackberry Parfait
By: Kitch-N-Chik
Published: Thursday, February 11, 2010 - 5:46am

Ingredients




14 ounces Blackberries, fresh (about 3 ½ c) OR
30 ounces Blackberries, frozen, thawed drained
1 cup Sugar
1 cup Whipping cream
1 cup Egg whites
1 cup Sugar
2 tablespoons Framboise, (Blackberry brandy) OR
2 tablespoons Blackberry liqueur

Preparation

1 Coarsely mash the Blackberries in a food mill, or processor or with back of a large spoon. Place the mashed fruit in a saucepan with 1/3 cup sugar and bring to a boil. Boil gently, stirring often, for 5 minutes. 2 Strain the boiled fruit to eliminate the seeds. Transfer the strained liquid to a shallow bowl and cool in a freezer or a refrigerator. 3 Meanwhile whip 1 cup of cream until stiff; refrigerate. 4 Beat the egg whites until they form soft peaks; then gradually add 1/2 cup sugar and continue to beat until stiff and shiny. 5 Partially fold in the cooled Blackberry puree and framboise; add whipped cream and gently fold until blended. 6 Pour mixture into springform pan and freeze for several hours or overnight.