Eton mess parfait with berry sauce

Recipe uploaded by

Lesley Waters

2 ratings

Recipe by Lesley Waters

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1. Line 6 x 150ml ramekin dishes with cling film. Lightly whip the cream, then fold in the yogurt, meringues and strawberries until well combined. Fold in the lemon curd to give a soft marbled effect.
2. Spoon into the prepared ramekins and freeze for 2-2½ hrs or until semi-frozen. Meanwhile, make the berry sauce. Tip the raspberries and strawberries, icing sugar and lemon juice into a food processor and blend to a purée. Pass the sauce through a sieve to remove the pips, then set aside.
3. To serve, turn the semi-frozen parfaits out onto serving plates and remove the cling film. Arrange the halved strawberries and raspberries on top of the parfaits. Serve with a drizzle of berry sauce.

Per serving

576 kcalories, protein 7g, carbohydrate 43g, fat 43 g, saturated fat 24g, fibre 3g, salt 0.21 g

Latest comments and suggestions

• anne

  04 November 2007

  anne commented on this recipe

  im wondering was there a mistake made when it said freeze for 2 hours .it was rock hard .tried it for 1 hour same result.should it be left in fridge not the freezer?

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• jo

  12 November 2007

  jo commented on this recipe

  hello anne!!!! you not I think there is sugar missing (caramalised suger witch you mix in when is still warm that stops the parfait from going hard

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• YR11 Food

  04 December 2007

  YR11 Food rated and commented on this recipe

  

  I tried it at school and i put it in the fridge for an hour and a half and it worked a treat.

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• Jo Jo

  08 June 2008

  Jo Jo rated this recipe

  

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Ingredients

• 284ml pot double cream
• 200ml pot Greek yogurt
• 4 small meringues , crumbled (shop-bought is fine)
• 200g strawberries hulled and chopped
• 2 tbsp lemon curd
• 200g raspberries and strawberries, halved, for topping

FOR THE SAUCE

• 150g punnet raspberries
• 150ml punnet strawberries
• 2 tbsp icing sugar
• 1 tbsp lemon juice

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Difficulty and servings

Serves 6

Preperation and cooking times

Prep 15 mins

Ingredients

• 284ml pot double cream
• 200ml pot Greek yogurt
• 4 small meringues , crumbled (shop-bought is fine)
• 200g strawberries hulled and chopped
• 2 tbsp lemon curd
• 200g raspberries and strawberries, halved, for topping

FOR THE SAUCE

• 150g punnet raspberries
• 150ml punnet strawberries
• 2 tbsp icing sugar
• 1 tbsp lemon juice

Per serving

576 kcalories, protein 7g, carbohydrate 43g, fat 43 g, saturated fat 24g, fibre 3g, salt 0.21 g

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