SWEET AND LOW Finish your meal with one of our five favorite lighter desserts recipes. Frozen berry parfait recipe. This is based on Italian meringue recipe, where hot sugar syrup is added to whisked egg whites.
As a result, the white is partially cooked, which makes it more stable so it won’t deflate or collapse. (30 minutes + freezing. Serves 8)
- raspberries 400g
- double cream 300ml
- vanilla extract 2 tsp
- golden caster sugar 100g
- egg whites 2
- Line a 900g loaf or terrine tin with clingfilm. Whizz 300g of the raspberries to a puree then sieve, using a nylon sieve – metal may react with the acid in the berries. Keep the rest whole. Whip the cream and vanilla extract to very soft peaks.
- Put the sugar in a pan with 1½ tbsp. water. Heat very gently until the sugar dissolves then tum up the heat and boil for 2 minutes. Meanwhile, whisk the egg whites to stiff peaks. After the syrup has boiled for 2 minutes, start to pour in a thin stream onto the egg whites, whisking all the time. Keep whisking for a couple of minutes until the meringue has cooled completely.
- Fold the meringue into the cream bit by bit. Divide the mix between 2 bowls. Add the raspberry puree to one bowl and fold it in, then chill.
- Pour the plain mixture into the bottom of the tin, then carefully push in the remaining berries. Freeze for 1½ hours then take out and add the chilled raspberry flavored mix. Freeze for at least 3 hours or until you want to serve. Take out of the freezer 20 minutes before serving.