Raspberry Frozen Parfait Recipe

Anticipation Start by placing the bowl and the whisk for the whipped cream in the freezer several hours in advance. On the other hand, take the egg whites out of the refrigerator so that they are at room temperature.

Preparations Place the cream and mascarpone in the freezer while you melt the raspberry jelly over low heat. Let cool slightly.

The mixture Whip the cream with the mascarpone into whipped cream, gradually adding 25 grams of powdered sugar and, if desired, a stabilizer to help the cream hold. Beat the egg whites until foamy, incorporating 75 grams of powdered sugar as soon as they start to foam. Whip until stiff.

Incorporate the elements. Add a quarter of the melted gelatine, slightly cooled, into the whipped cream, then a bit of the beaten egg whites, and so on: alternately fold in the three ingredients, making sure to lift the mixture well. If the gelatine is only unevenly incorporated, that's fine; you will have nice swirls. Pour the mixture into a nice mold and place in the freezer for 12 hours.

Finishing Touches Unmold the ice cream before serving and decorate with a few fresh raspberries. With a silicone mold, unmolding is very easy: simply turn the silicone inside out as you would when removing a sock.

Warning: Please note that since the ice cream will be frozen, it is not advisable to use thawed egg whites (egg whites stored in the freezer are meant for cooked preparations); however, they can be kept for a few days in the refrigerator, in an airtight container. Here, I used the leftover egg whites from a vanilla cream.