Eton mess parfait with berry sauce

By Lesley Waters

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Cooking time

Prep: 15 mins Plus freezing

Skill level

Easy

Servings

Serves 6

Try this cool, creamy, fruity parfait - ideal for summer days

Nutrition and extra info

Additional info

Freezable

Nutrition per serving

kcalories: 576

protein: 7g

carbs: 43g

fat: 43g

saturates: 24g

fibre: 3g

sugar: 28g

salt: 0.21g

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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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Method

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.
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.
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.

Recipe from Good Food magazine, July 2005

Comments, questions and tips

Comments

Show comments

jennypiccolo21:41, 15th Feb, 2014

My eleven yr old made this for the family tonight and I absolutely loved it. I forgot to buy him lemon curd so he missed that out but it didn't matter. He had it in the freezer for 3 hours and it was just right - not too hard at all. Really enjoyed it . 5 stars

vikgriff2803:12, 13th Dec, 2010

I tried to just do it in 1 bowl and the merangue dissolved! Not a success for me ! but think it was my fault

angwatt08:13, 15th Aug, 2010

really easy & great as can make in advance. i made this for a dinner party and everyone loved it and looked good as well!

wjemma12:57, 28th Apr, 2009

it was rock hard after freezing for that long, but just let it thaw for a while before removing from ramekins.

Tasty and Easy. Will definately make again.

jacka11810:11, 4th Dec, 2007

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

johannchef08:30, 12th Nov, 2007

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

cathal03:00, 4th Nov, 2007

obviously im on my own with this question.oh well never mind

cathal02:56, 4th Nov, 2007

i dont understand why its inappropriate to ask this question i only want to know where i went wrong and ask how to rectify my mystake

cathal01:50, 4th Nov, 2007

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?