Pink-and-brown parfait

May 2, 2007

Serves 12

RASPBERRIES

1	bag (16 ounces) frozen raspberries
1	cup sugar
	Juice of 1 lemon

1. Have on hand 12 large stemmed glasses (about 8 ounces each).

2. In saucepan, combine the raspberries, sugar, and lemon juice. Bring to a boil. Lower the heat and simmer, stirring occasionally, for 10 minutes.

3. Remove the mixture from the heat and leave to cool.

4. Press the raspberry mixture through a strainer into a large bowl; set aside.

PINK MOUSSE

1	envelope unflavored gelatin
1	cup cold water
4	egg whites
1/2	cup sugar
1	cup heavy cream
1	teaspoon vanilla extract

1. In small bowl, sprinkle the gelatin over the cold water. Set aside for 15 minutes.

2. Set the bowl over another bowl of very hot water. Stir for a few minutes until the gelatin mixture is liquid.

3. Stir the gelatin into the bowl of raspberry puree.

4. In an electric mixer, beat the egg whites until frothy. Gradually add the sugar and continue beating until the whites are stiff but not dry. Fold the whites gently into the raspberry mixture.

5. Use the electric mixer to beat the cream and vanilla until the cream holds a soft shape. Fold the cream into the raspberry mixture. Cover with plastic wrap and refrigerate.

BROWN MOUSSE

10	ounces top-quality semisweet or bittersweet chocolate, chopped
4	tablespoons ( 1/2 stick) unsalted butter, cut up
1	teaspoon salt
6	eggs, separated
5	tablespoons sugar
1 1/2	cups heavy cream
1	teaspoon vanilla extract

1. In the top of a double boiler over hot but not boiling water, combine the chocolate and butter. Cook, stirring occasionally, until they melt. Stir in the salt. Wipe the bottom of the chocolate pan. Transfer the chocolate to a large bowl.

2. In an electric mixer, beat the egg yolks and 1 tablespoon of the sugar at medium-high speed until the yolk mixture is pale yellow and thick. Fold it into the chocolate.

3. Rinse and dry the mixer bowl. In the electric mixer, beat the egg whites until frothy. Add the remaining 4 tablespoons sugar gradually. Beat until the whites hold stiff peaks. Fold the whites into the chocolate mixture.

4. Rinse and dry the mixer bowl. In the electric mixer, beat the cream and vanilla until the cream holds a soft shape. Fold the cream into chocolate mixture. Cover with plastic wrap and refrigerate.

CREAM AND ASSEMBLY

1	cup heavy cream
1/4	cup sugar
1	teaspoon vanilla extract

1. In an electric mixer, beat the heavy cream until it holds soft peaks. Gradually add the sugar and vanilla. Continue beating until the Notes: cream just holds stiff peaks.

2. Add alternate layers of the pink and brown mixtures to the glass cups. Top with a spoonful of whipped cream. Refrigerate for 2 hours for the dessert to set. Adapted from Tosca