Eton Mess Parfait With Berry Sauce
Whip up a delightful frozen treat with this easy-to-make Berry Parfait recipe. Creamy double cream and tangy Greek yogurt are combined with crumbled meringues and fresh strawberries, then marbled with zesty lemon curd for a burst of flavor in every bite. Serve these semi-frozen parfaits with a vibrant homemade berry sauce for a refreshing and indulgent dessert experience.
— Constant Cookbook
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
Instructions
- 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.
Prep Time
PT15M
Yield
Serves 6
Nutrition
- Calories: 576 calories
- Fat Content: 43 grams fat
- Saturated Fat Content: 24 grams saturated fat
- Carbohydrate Content: 43 grams carbohydrates
- Sugar Content: 28 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.21 milligram of sodium
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