Raspberry Parfait

  • Recipe difficulty: Medium
  • 0 of 5
  • Serves: Up to 6 people
  • Recipe course: Desserts



  • 30 ml water
  • 100 g caster sugar
  • 4 egg yolks
  • 300 ml raspberries
  • 25 ml raspberry creme liqueur
  • 200 ml cream, whipped to soft peaks
  • 1⁄2 lemon, juice only

Chantilly cream:

  • 25 g powdered sugar
  • 300 g whipping cream
  • 1 vanilla pod, seeds scrapped out with a sharp knife

Raspberry sauce:

  • 500 g raspberries
  • Powdered sugar, to taste
  • To serve: 12 - 8 fresh raspberries


    For the parfait:

  1. Heat the water and sugar in a saucepan to dissolve the sugar – but don’t boil.
  2. Put the egg yolks into a bowl and pour the sugar and water mixture over the eggs.
  3. Use the hand blender whisk accessory to whisk until the mixture cools, by which time you should have a thick custard.
  4. Chop the raspberries to puree in the 500 ml chopper accessory and add the puree, lemon juice, and raspberry liqueur to the egg mixture.
  5. Gently fold in the cream and pour into individual glasses. Cover with cling film and freeze until set (3-4 hours or overnight).

For the chantilly cream:

  1. Sift the icing sugar into the cream in a mixing bowl and stir in the vanilla seeds. Whisk the cream with the whisk accessory until soft peaks form when the whisk is removed from the bowl.

For the raspberry sauce:

  1. Put the raspberries into a beaker and blend the raspberries and icing sugar directly in the beaker with your hand blender. Pass through a fine sieve.
  2. To serve, remove the parfaits from the freezer and pour a little raspberry puree over the top of each one. Top with Chantilly cream and garnish with fresh raspberries. Serve immediately.

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