Lemon Raspberry Pudding Parfait
Posted on March 5, 2013 by Webdev
- 2 large egg yolks
- 1 large egg
- 1/3 cup fresh lemon juice
- 1/4 cup sugar
- 2 Tablespoons unsalted butter, cut in pieces
- Finely grated zest of 1/2 lemon
- 1/4 pint heavy cream
- 1/2 pint fresh raspberries
In top of a double boiler, whisk yolks and egg, lemon juice, sugar, butter and lemon zest. Cook over boiling water stirring constantly, scraping bottom of pan to prevent eggs from over-cooking, until mixture thickens, about 15 minutes.
Immediately strain pudding into medium bowl, cover with plastic wrap and chill 4 hours.
To assemble: Whip heavy cream until it forms soft peaks. Stir 1/2 whipped cream into lemon pudding and fill bottom of 4 parfait glasses. Alternate lemon pudding, raspberries and whipped cream, ending with pudding. Top with a few fresh raspberries. Refrigerate until serving.
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