For the raspberry parfait, rinse a 1 kg loaf pan with water and line with plastic wrap, leaving a wide overlap around the edges.
Puree the raspberries in a food processor and pass through a sieve to remove the seeds. Mix with the powdered sugar and a squeeze of lemon juice.
Place the egg yolks in a heatproof bowl and beat until frothy.
Put the sugar in a saucepan with the water and dissolve over low heat. Bring to a boil and simmer without stirring until 120 °C is reached (sugar thermometer). Hold a teaspoon filled with sugar syrup in a bowl of cold water. When you can squeeze the mixture into a tight ball with your fingers, the syrup is ready.
Stir the hot sugar syrup into the egg mixture, stirring constantly. Continue mixing until the mixture thickens and runs off the dough hooks in strings. Refrigerate.
In another bowl, whip the cream with the vanilla until not very stiff; the cream should be about the same consistency as the sugar-egg mixture.
Then fold the vanilla cream into the sugar-egg mixture. Stir the raspberry puree into the mixture so that a marble pattern is formed. Then carefully pour the whole into the prepared mold. Smooth the surface and cover with the overhanging cling film. Place in the freezer for 24 hours.
Before serving, remove from the mold, remove the cling film and serve the raspberry parfai
Preparation Tip:
A mousse-based ice cream does not need to go in the ice cream maker. Besides raspberries, of course, other fruits are suitable. Depending on how it is made, the parfait can have different textures; in this recipe, it looks like marbled. It keeps about three months in the freezer
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