100g fromage frais
1 egg white
1/4 tsp almond extract
2 tbsp canderel
8 raspberries (fresh or frozen)
Whisk the egg whites till soft peaks form. (A hand whisk will suffice).
Mix in thoroughly the canderel, almond extract and fromage frais until smooth.
Line a timbale mould, or small ramekin with cling film. Place a few raspberries at the bottom of the mould. Then pour on half of the parfait mix. Place remaining raspberries on top and cover with remaining parfait. Loosely cover with the cling film just to prevent spilage.
Place on a flat surface in the freezer.
After 4/5 hours remove from the freezer and turn out onto a dish. Allow to stand for 15-20 minutes before serving.
Raw eggs should be avoided by the elderly and people with lowered immunity such as children and pregnant women.