Raspberry Parfait Caramelized with Brown Cane Sugar

Rinse the raspberries, add a little sugar and crush in a hand mixer. Then spread with a soup ladle through a round kitchen sieve so that the seeds do not get into the parfait. Stir the fining sugar with the egg yolks and whisk in a bain-marie over medium heat until creamy. (Caution: curdles quickly!) Then remove from the kitchen stove, place in a water bath with ice cubes and whip until the quantity has cooled down. Then it will no longer fall together and will become exceptionally tender and melting during the freezing process.

In the meantime, whip egg whites and sugar until stiff peaks form. Gently fold the snow and whipped cream into the egg mixture, fold in the raspberry puree (there should be about 150g left), and season with the raspberry brandy. Fill into a loaf pan or even better into mocha cups and freeze in the freezer for about four hours (or overnight) with the lid closed.

To serve, loosen the parfait from the mold, roll in the cane sugar and flame with a small Bunsen burner from the hardware store so that the sugar caramelizes and runs a bit. Quickly arrange with fresh raspberries, dust with powdered sugar and garnish with lemon balm or mint. Serve immediately.

Tip: For the refining sugar that makes the parfait exceptionally smooth, boil 70 g of sugar and the same mass of water once and cool repeatedly.

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