Eton mess parfait with berry sauce
Try this cool, creamy, fruity parfait – ideal for summer days
-
Prep:15 mins
Plus freezing - Serves 6
- Easy
Nutrition per serving
-
kcal 576
-
fat 43g
-
saturates 24g
-
carbs 43g
-
sugars 28g
-
fibre 3g
-
protein 7g
-
salt 0.21g
Ingredients
- 284ml pot double cream
- 200ml pot Greek yogurt
- 4 small meringues, crumbled (shop-bought is fine)
- 200g strawberries hulled and chopped
- 2 tbsp lemon curd
- 200g raspberries and strawberries, halved, for topping
- 150g punnet raspberries
- 150ml punnet strawberries
- 2 tbsp icing sugar
- 1 tbsp lemon juice
Method
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.
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.
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.
