Raspberry Parfait

Last friday I baked two more bunches of macarons, half of them ended up as a birthday gift. While waiting for the lemon macarons to be baked, I was a bit nervous because of the additional tumeric powder, but all worked out well. The only difference was that those were flatter, but still had nice feets. The lemon macarons were filled with lemon curd, the normal ones I decorated with dried rose petals and filled with rose water scented wild raspberry parfait. This year there are a whole lot more raspberries available in the woods, like any other year before. So after this tiny macaron overdose, I am going to come back with something salty this week, though, desserts are also on my plan.

Ingredients:

250 g  raspberry puree

1-2 teaspoon rose water

2 gelatine sheets

40 g egg white

100 g sugar

35 g water

100 ml cream

Cook a syrup with the sugar and water and as soon as it boils and has reached 120°C pour it in a thin stream into the halfly beaten egg whites, and beat until stiff and it cooles down. Melt the previously soaked gelatine in a tablespoon of water over low heat and stir it into the raspberry puree. Stir in the italian meringue and the beaten cream. Freeze for 2-3 hours.