Eton mess parfait with berry sauce

Eton mess parfait with berry sauce

  • Rating: 4 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Plus freezing
  • Easy
  • Serves 6

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal576
fat43g
saturates24g
carbs43g
sugars28g
fibre3g
protein7g
low insalt0.21g
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Ingredients

For the sauce

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.4 ratings
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