Blackberry Parfait

• 14 ounces blackberries fresh, about 3 1/2 c OR
• 30 ounces blackberries frozen, thawed drained
• 1 cup sugar
• 1 cup whipping cream
• 1 cup egg whites
• 1 cup sugar
• 2 tablespoons framboise Blackberry brandy OR
• 2 tablespoons blackberry liqueur

1. Coarsely mash the Blackberries in a food mill, or processor or with back of a large spoon. Place the mashed fruit in a saucepan with 1/3 cup sugar and bring to a boil. Boil gently, stirring often, for 5 minutes.
2. Strain the boiled fruit to eliminate the seeds. Transfer the strained liquid to a shallow bowl and cool in a freezer or a refrigerator.
3. Meanwhile whip 1 cup of cream until stiff; refrigerate.
4. Beat the egg whites until they form soft peaks; then gradually add 1/2 cup sugar and continue to beat until stiff and shiny.
5. Partially fold in the cooled Blackberry puree and framboise; add whipped cream and gently fold until blended.
6. Pour mixture into springform pan and freeze for several hours or overnight.

blackberries, blackberries frozen, sugar, whipping cream, egg whites, sugar, framboise, blackberry liqueur

Taken from www.yummly.com/recipe/Blackberry-Parfait-1648497 (may not work)