Kahlua Raspberry Parfait
3 (10 ounce) packages frozen sweetened raspberries
3/4 cup granulated sugar
1/2 cup Kahlua
2 tablespoons fresh lemon juice
2 tablespoons cornstarch dissolved in 3 tablespoons Kahlua
Puree raspberries and strain to remove seeds.
Add sugar, Kahlua and lemon juice to the puree. Bring to a boil over medium-high heat and whisk in cornstarch mixture. Cook until sauce thickens and runs clear, about 1 to 3 minutes.
Remove from heat and cool.
Cover and chill.
For each parfait, layer vanilla ice cream with chilled sauce (and, when available, fresh raspberries).
Finish with whipped cream and more berries.
Makes 4 cups sauce.
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