Raspberry Parfait


  • 60 mL (1/4 cup) lemon juice
  • 1 envelope gelatin
  • 3 eggs, separated
  • 125 mL (1/2 cup) sugar
  • 310 mL (1 ¼ cups) FraiseBec raspberries, mashed
  • 125 mL (1/2 cup) whipping cream (35%)
  • 180 mL (3/4 cup) whole FraiseBec raspberries


  • Whipped cream
  • Whole FraiseBec raspberries
  • Mint leaves

Make the most of the very short raspberry season by enjoying parfaits that highlight the full flavour of these delicious berries.


Using a fork, press raspberries through a sieve to create a puree.
Mix the puree with lemon juice and sugar until sugar is dissolved.
At the same time, beat eggs whites, stopping halfway to add sugar, then finish beating whites until stiff.
Stir egg whites and whipped cream into raspberry puree.
Place this mixture into moulds of your choice and wait 3 hours.
Garnish with whole raspberries, whipped cream and fresh mint leaves.


To spruce things up, sprinkle each layer with grilled coconut, walnuts, macadamia nuts or finely chopped pecans. These ingredients add flavour but are high in fat. Use in moderation as they can increase the calorie content of this light dessert.