Apricot Parfait with Raspberry Sauce and Strawberries

For the apricot parfait: In a pot, place the sugar with the water and lemon juice and simmer 2 to 3 minutes. Remove from the heat. Drain the apricots in a colander set over a bowl so that you can reserve the juice. Set 4 apricot halves aside for garnish. Puree the remaining apricots with 4 tablespoons of the reserved apricot juice.

Beat the egg yolks in a bowl until foamy, then, while continuing to whisk, add the lemon syrup in a thin stream. Stir in the apricot puree. Beat the whipping cream until stiff and fold into the egg mixture. Place the mixture in serving ramekins (each about 125-150 ml (approximately 1/2 to 2/3 cup)). Freeze for 3 to 4 hours.

For the garnish: Place the raspberries and the raspberry brandy in a saucepan. Bring to a boil and then simmer. Strain the mixture through a fine sieve into a bowl. Whisk in the vanilla sugar. Set aside to cool.