Treat Mom to this delicate and refreshing dessert.
Line a 9×5 bread pan with plastic wrap and set aside. Put the egg whites in an electric mixer bowl and whip to soft peaks on medium speed. Boil sugar and water in a small saucepan until it reaches 240°F on a candy thermometer or will form a ball when dropped into water. Slowly pour melted sugar into the egg whites and whip on high and until it cools to room temperature. Melt the Sephra White Chocolate and add to egg whites. Whip the cream to soft peaks and fold into the chocolate mixture in two parts. Fold in the raspberries. Spoon into the prepared bread pan and freeze overnight. Carefully lift the plastic wrap from the pan to remove the parfait. Slice into eight pieces. Run knife under hot water between slices.
Yield: 8 servings
A twist : Serve with chocolate sauce, raspberry sauce, and/or whipped cream and fresh berries.