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    Raspberry Parfait

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    Raspberry Parfait

    • Preparation time: 40 minutes, plus chilling and freezing
    • Total time: 6 hours

    Serves: 6


    • 115g caster sugar
    • 4 egg yolks
    • 200g raspberries
    • 142ml double cream, chilled
    • 1 tbsp kirsch
    • Raspberry and Strawberry Sauce
    • 225g raspberries, hulled
    • 1 tbsp kirsch
    • 300g strawberries, hulled
    • 2 tbsp sifted icing sugar


    1. Put the sugar in a pan with 115ml water. Dissolve over a low heat, don't boil
    2. Meanwhile, put the egg yolks in a bowl over a pan of barely simmering water. Using an electric whisk, whip the yolks until pale and creamy.
    3. Add the warm sugar syrup, drop by drop, to the egg yolks, whisking all the time on a low speed. It will take 15-25 minutes to add all the syrup, by which time you should have a thick custard.
    4. Remove the bowl from the pan and continue to whisk at a high speed for a minute, then reduce to a medium speed for 3-4 minutes. Reduce again and whisk at low speed for 5 minutes. The mixture will double in bulk and, by the end, hold a trail. As soon as the mix is tepid, chill for 30 minutes.
    5. Line a 900g loaf tin with grease-proof paper, oiled with a flavourless oil such as sunflower. Purée the raspberries in a blender. Push through a sieve. Measure out 115ml. Whisk the cream and kirsch until it forms soft peaks, then fold into the egg mousse, followed by the raspberry purée. Pour into the tin. Cover with a sheet of oiled grease-proof. Freeze for 4-5 hours.
    6. To make the sauce, purée the berries in a blender. Push through a sieve. Add the kirsch and sugar. Chill.
    7. Loosen the parfait with a knife. Invert on to a plate. Peel off the paper and slice. Serve with the sauce and, if you like, more fresh fruit.

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