Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Blackberry and Lemon Parfait with a Fresh Fruit Coulis

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Blackberry and Lemon Parfait with a Fresh Fruit Coulis

    Vanilla ice cream is marbled with blackberries, crushed lemon biscuits and a fruit coulis in this simple but stunning dessert.

    • Preparation time: 15 mins, plus 4-5 hours freezing
    • Cooking time: 5 minutes
    • Total time: 20 minutes, plus 4-5 hours freezing 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 20 minutes

    Serves: 8


    • 2 tbsp caster sugar
    • 20g pack fresh mint, leaves roughly chopped
    • 300g English blackberries
    • 750ml tub Waitrose Organic Vanilla Ice Cream
    • 200g pack Millers Damsel Lemon Delicious Handbaked Biscuits, lightly crushed


    1. Line a 900g loaf tin with cling film, leaving enough hanging over the edges to fold across the top of the parfait once the tin is full.
    2. Place the sugar in a saucepan with 4 tablespoons of cold water and bring to the boil. When the sugar has dissolved, stir in the mint. Reserve a few blackberries for decoration, then add half the remaining berries to the pan and simmer for 3-4 minutes until they have softened. Remove from the heat and cool slightly, then blend in a food processor before sieving to make a smooth coulis.
    3. Meanwhile, place the ice cream in a large bowl to soften slightly, but do not allow to melt. Roughly chop the remaining blackberries and add to the ice cream. Mix together with a fork, then stir in the biscuits and half of the blackberry and mint coulis until you have a marbled mixture. Reserve the remaining coulis.
    4. Spoon the mixture into the loaf tin, folding the cling film over the top. Freeze for 4-5 hours or until firm. Remove from the freezer 10-15 minutes before serving. Turn out onto a plate, remove the cling film and drizzle with a little of the remaining coulis. Decorate with the reserved blackberries then slice and serve with any remaining coulis.

    Your recipe note

    Edit your recipe note

    Cook's tips

    For variations to this recipe, replace 2 tablespoons of the water with 2 tablespoons of cassis (blackcurrant liqueur), or the biscuits with crumbled meringue, or the blackberries with blueberries.
    To remove the parfait easily from the tin, dip the base
    in hot water for a couple of seconds to loosen slightly.

    Drinks recommendation

    Serve with a glass of light and fruity dessert wine.


    Average user rating

    5 stars