Eton mess parfait with berry sauce
- Preparation and cooking time
- Prep:
- Plus freezing
- Easy
- Serves 6
Skip to ingredients
Showing items 1 to 3 of 6
- 284ml pot double cream
- 200ml pot Greek yogurt
- 4 small meringuescrumbled (shop-bought is fine)
- 200g strawberrieshulled and chopped
- 2 tbsp lemon curd
- 200g raspberryand strawberries, halved, for topping
For the sauce
- 150g punnet raspberry
- 150ml punnet strawberries
- 2 tbsp icing sugar
- 1 tbsp lemon juice
Nutrition: per serving
- kcal576
- fat43g
- saturates24g
- carbs43g
- sugars28g
- fibre3g
- protein7g
- salt0.21glow
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.
