Frozen berry parfait
This recipe is based on Italian meringue, where hot sugar syrup is added to whisked egg whites to hold the shape for a show-stopping dessert
Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 30 mins + freezing
- Line a 900g loaf or terrine tin with clingfilm. Whizz 300g of the raspberries to a purée then sieve, using a nylon sieve - metal may react with the acid in the berries. Keep the rest whole. Whip the cream and vanilla extract to very soft peaks.
- Put the sugar in a pan with 11/2 tbsp water. Heat very gently until the sugar dissolves then turn up the heat and boil for 2 minutes. Meanwhile whisk the egg whites to stiff peaks. After the syrup has boiled for 2 minutes, start to pour in a thin stream onto the egg whites, whisking all the time. Keep whisking for a couple of minutes until the meringue has cooled completely.
- Fold the meringue into the cream bit by bit. Divide the mix between 2 bowls. Add the raspberry purée to one bowl and fold it in, then chill.
- Pour the plain mixture into the bottom of the tin, then carefully push in the remaining berries. Freeze for 1 1/2 hours then take out and add the chilled raspberry flavoured mix. Freeze for at least 3 hours or until you want to serve. Take out of the freezer 20 minutes before serving.
PER SERVING
245 kcalories, protein 2.2g, carbohydrate 16.8g, fat 20.3 g, saturated fat 11.3g, fibre 1.3g, salt 0.07 g
Recipe from olive magazine, September 2011.
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http://www.bbcgoodfood.com/recipes/1631639/
http://www.bbcgoodfood.com/recipes/1631639/
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Ingredients
- 400g raspberries
- 300ml double cream
- 2 tsp vanilla extract
- 2 egg whites
- 100g golden caster sugar
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Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 30 mins + freezing
Ingredients
- 400g raspberries
- 300ml double cream
- 2 tsp vanilla extract
- 2 egg whites
- 100g golden caster sugar
PER SERVING
245 kcalories, protein 2.2g, carbohydrate 16.8g, fat 20.3 g, saturated fat 11.3g, fibre 1.3g, salt 0.07 g
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28 December 2011
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28 December 2011
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28 December 2011
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