Ingredients
Equipment
Method
- Roughly chop and melt the chocolate over a bain-marie until silky, then spread it onto baking paper to harden.
- Puree a quarter of the raspberries, sieve to remove seeds, and chill; mash the remaining berries roughly with a fork.
- Lightly grease a loaf tin and line it with cling film; combine egg yolks, sugar, salt, and vanilla seeds in a heatproof bowl over simmering water and whisk until thick and foamy.
- Remove the bowl from heat and cool; beat the mixture until room temperature, then whip the heavy cream to firm peaks and fold it into the egg mixture along with the mashed raspberries.
- Pour half of the parfait mixture into the loaf tin, add a layer of the hardened chocolate, then pour in the remaining mixture, smooth the top, and freeze for at least 8 hours (preferably overnight).
- Before serving, let the parfait sit for 5-10 minutes, then slice with a sharp knife dipped in hot water and serve with raspberry puree, fresh raspberries, mint leaves, and a dusting of powdered sugar.
Nutrition
Calories: 320kcalCarbohydrates: 26gProtein: 5gFat: 22gSaturated Fat: 12gCholesterol: 125mgSodium: 55mgPotassium: 180mgFiber: 2gSugar: 18gVitamin A: 390IUVitamin C: 7mgCalcium: 30mgIron: 1.5mg
Notes
Ensure all your utensils and bowls are clean and dry for whipping the cream.
Use a gentle hand and a figure-eight motion when folding to keep the mixture light and airy.
For a quicker version, omit the chocolate sheet and incorporate finely chopped chocolate into the parfait mix before freezing.
To make a cleaner slice, wipe your knife with a warm, damp cloth between each cut.
The parfait can be stored in the freezer for up to two weeks, but it's best enjoyed within the first week to maintain texture and flavor.
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