No. 1965 — Raspberry Parfait
English historical translation of Molokhovets recipe No. 1965 from the 1901 Russian cookbook, retaining original methods and measures.
Sort and sieve two pounds raspberries through a fine sieve, not a coarse strainer that would crush their seeds, to yield about half a pound purée.
Mix with half a pound sugar, but not more or the mixture will not freeze. Freeze in an ice-cream churn.
Whip one bottle thick cream until stiff, combine with the purée while adding four ounces powdered cherry gum dissolved in a quarter glass warm cream and slightly cooled.
Transfer to a covered parfait mould, pack in ice and salt for two to four hours and unmould onto a napkin-lined dish. The gum is optional.
The original describes specialised parfait caps with a screw at the base: after unscrewing, one blows through the opening to release the mould without hot water. The same method is used for other berries and fruits.
To provide
2 pounds uncleaned raspberries ½ pound fine sugar, about 1 glass 1 bottle whipping cream | 4 ounces powdered cherry gum ¼ glass cream for dissolving the gum 4–5 pounds salt for freezing |