Nutrition and extra info
- Freezable
Nutrition: per serving
- kcal576
- fat43g
- saturates24g
- carbs43g
- sugars28g
- fibre3g
- protein7g
- salt0.21g
Ingredients
- 284ml pot double cream
- 200ml pot Greek yogurt
Yogurt
yog-ertYogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
- 4 small meringues, crumbled (shop-bought is fine)
- 200g strawberries hulled and chopped
Strawberry
straw-bare-eeOnce available in Britain for just a brief period during the summer, strawberries are now a year…
- 2 tbsp lemon curd
- 200g raspberry and strawberries, halved, for topping
Raspberry
ras-beh-reeA member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…
For the sauce
- 150g punnet raspberry
Raspberry
ras-beh-reeA member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…
- 150ml punnet strawberries
Strawberry
straw-bare-eeOnce available in Britain for just a brief period during the summer, strawberries are now a year…
- 2 tbsp icing sugar
- 1 tbsp lemon juice
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.
Comments, questions and tips