For the raspberry parfait, sort out the raspberries and strain them through a liquid softener or pass them through a hair sieve.
Whip the egg yolks and sugar in a bain-marie until creamy. Stir in the strained raspberries and lime zest. Place the mixing bowl in ice water and beat the mixture until cold. Flavor with raspberry liqueur. Whip the cream until stiff and fold into the raspberry mixture. Pour the mixture into small ramekins and freeze in the freezer for at least 3 hours.
Turn out the raspberry parfait from the moulds and serve with fresh raspberries.
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