It is tragic that Epicurious doesn't have this recipe for you to look at--this one is a keeper in my opinion and if you want it too let me know and I'll type it in.
The idea is a lemon-white wine custard base--you know, one you have to cook up to 170--cooled and folded in with lemon zest and whipped heavy cream. Then it's layered with raspberries, parfait style.
The result is lemony, not-too-sweet, and light (though not calorically, of course, with the eggs and h. cream) and the white wine adds a nice complexity to the flavor. I know some folks don't like booze in their food, but I'm not one of them.
Hey people, summer is pretty much at an end, so if you haven't done SOMETHING yet with stone fruits or berries, for heaven's sake put some in the freezer while you can still get them cheap (and ripe). You'll thank me in February.
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