Blackberry Parfait Recipe

• 14 ounce Blackberries, fresh (about 3 1/2 c) Or possibly
• 30 ounce Blackberries, frzn, thawed liquid removed
• 1/3 c. Sugar
• 1 c. Whipping cream
• 1/3 c. Egg whites
• 1/2 c. Sugar
• 2 Tbsp. Framboise, (Blackberry brandy) Or possibly
• 2 Tbsp. Blackberry liqueur

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

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

Taken from cookeatshare.com/recipes/blackberry-parfait-86565 (may not work)