Reserve out ½ cup raspberries (about 30 pieces) keep on. a plate until ready to build the parfaits
In a medium saucepan, over medium-high heat, combine raspberries, sugar, and lemon juice. Bring to a boil stirring occasionally until the berries are soft. Turn off heat and mash any whole berries
Place a fine sieve over a small mixing bowl. Pour the hot raspberry sauce into the sieve.
Using a spatula, press as much juice out of raspberries as possible. Scrap the bottom of the sieve into the bowl. You don't want to miss a drop of the coulis. Drizzle Prosecco into the sieve and over the raspberry pulp, one tablespoon at a time, pressing out as much liquid as possible until it's gone. Scrape the bottom of the sieve again, and discard the seeds.
Add almond extract to the coulis and stir to combine.
This mixture can be refrigerated for up to 1 week. Other uses, pour-over ice cream, cheesecake or make raspberry spritzers. YUM