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Raspberry ripple parfait with white chocolate shards
Raspberry ripple parfait with white chocolate shards
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Prep Time:
440 minutes
Cook Time:
Total Time:
440 minutes
Try this impressive and effortless parfait for a stunning dessert.
Ingredients:
  • 2 x 125g punnets raspberries, plus extra to serve
  • 2 eggwhites
  • 110g caster sugar
  • 300ml thickened cream
  • 4.40 gm vanilla extract
  • 375g white chocolate, chopped
Instructions:
  • Cover the 1L loaf pan with plastic wrap, ensuring there's excess wrap hanging over the sides.
  • Puree the berries in a food processor or blender, then strain through a sieve, pressing to extract all the juice and removing any solids.
  • Using an electric mixer, whisk egg whites until frothy. Gradually add sugar, 1 tablespoon at a time, continuing to whisk until mixture is thick and glossy.
  • Use electric beaters to whip cream and vanilla until stiff peaks form. Gently fold the whipped cream into the egg white mixture, then gently swirl in the raspberry puree. Pour the mixture into the pan, cover with plastic wrap hanging over the edges, and freeze overnight until it is firm.
  • The following day, melt the chocolate in a heatproof bowl over simmering water until smooth. Pour it over a transfer sheet or a 40cm x 25cm baking paper and spread evenly with a palette knife. Chill until set.
  • After setting, divide the chocolate into 24 small rectangles and gently remove the transfer sheet plastic or baking paper. Plate the parfait in 6 serving dishes and enclose it with the chocolate rectangles to create a box. Top with raspberries for garnish before serving.

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