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Red and White Parfaits

Raspberry Jelly:  Place the frozen raspberries and sugar in a heatproof bowl over a saucepan of simmering water.  Cover the bowl with a piece of aluminum foil and heat the berries, stirring occasionally, for about 30 - 40 minutes, or until the berries are soft and have released their juices. Then, remove the berries from the heat and press them through a fine meshed strainer suspended over a large measuring cup. All that should be left in the strainer is raspberry seeds. You need 1 1/4 cups (300 ml) of raspberry juice so add water, if necessary, to get that amount.

Meanwhile, in a small bowl soften the gelatin in 1/4 cup (60 ml) of cold water. Let this mixture sit for 5 - 10 minutes.  Meanwhile heat the raspberry juice until hot, stirring constantly. Stir the softened gelatin into the heated raspberry juice until the gelatin particles have completely dissolved. If necessary, return the saucepan to the stove and stir over low heat until you no longer see any gelatin particles. Let the raspberry jelly cool slightly and then take half of the jelly and divide it evenly between four - 1 cup (240 ml) serving glasses. Place in the refrigerator to set for about one hour or until firm.

Meanwhile, make the Panna Cotta. Place the gelatin and cold milk in a small bowl and let this mixture sit for about 5 - 10 minutes. Meanwhile, combine the cream and sugar in a saucepan and bring it to a boil, stirring to dissolve the powdered sugar. Once the cream is very hot, remove the saucepan from the heat and stir in the gelatin mixture and vanilla. Stir until the gelatin has completely dissolved. If necessary, return the saucepan to the stove and stir over low heat until you no longer see any gelatin particles. Remove from heat and let stand, stirring occasionally, until cool but not set. Take half of the Panna Cotta and divide it evenly between the four serving glasses (pouring it on top of the raspberry jelly). Refrigerate until set, about one hour. Repeat with another layer of raspberry jelly and then another layer of Panna Cotta. If either the raspberry jelly or Panna Cotta becomes too firm, set over a saucepan of simmering water until softened.

To serve; top each parfait with fresh raspberries and blueberries.

Makes 4 - one cup (240 ml) servings.

Raspberry Jelly:

1 - 12 ounce (340 grams) bag of frozen, unsweetened raspberries

1/3 cup plus 1 tablespoon (80 grams) granulated white sugar

1 1/2 teaspoons unflavored powdered gelatin

1/4 cup (60 ml) cold water

Panna Cotta Recipe:

1 package (1/4 ounce) (7 grams) unflavored gelatin

1/4 cup (60 ml) cold milk

2 1/4 cups (540 ml) heavy whipping cream

1/2 cup (60 grams) confectioners' (icing or powdered) sugar

1/2 teaspoon pure vanilla paste or pure vanilla extract

Garnish:

Fresh Blueberries and Raspberries