Friday, May 16, 2014
Raspberry Lime Parfaits
1 can sweetened condensed milk
2 egg yolks
1/4 cup lime juice
Graham cracker crust
1/3 cup raspberries
1 tbls raspberry jam
Simple syrup (sugar and water)
1 tsp unflavored gelatin
1 tsp vanilla extract
2 tbls sugar
2 drops Green food coloring ( optional)
Make a simple syrup with 1/2 cup water and 1/2 cup sugar. Add the raspberries and the jam. Bring to a boil. Reduce to a summer. Add the gelatin and continue simmering for ten minutes. Make sure it is well blended. Pour mixture through a strainer to remove any seeds. Let cool.
Mix milk egg yolks and lime Juice an food coloring in a oven proof bowl.
Bake at 350 for 25 minutes. Bake the graham cracker crust for 10.
Whip the cream vanilla and sugar until peaks form. Chill for 15 minutes.
To assemble, break up the graham cracker crust unto small pieces. Place some of the pieces in the bottom of a desert dish or glass cup. The add a couple table spoofs of the lime mixture followed by a tablespoon of the raspberry sauce and a dollop of whipped cream. The repeat the process until the glass is full. Chill for a few minutes before serving.
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