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Eton mess parfait with berry sauce

Try this cool, creamy, fruity parfait - ideal for summer days

  • Prep: 15 mins
    Plus freezing
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 576
  • Carbohydrates 43
  • Saturated Fat 24
  • Sugar 28
  • Protein 7
  • Fat 43
  • Fibre 3
  • Salt 0.21

Nutrition per serving

  • Calories 576
  • Carbohydrates 43
  • Saturated Fat 24
  • Sugar 28
  • Protein 7
  • Fat 43
  • Fibre 3
  • Salt 0.21

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

  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.

  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.

  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.

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