For me, raspberries and white chocolate are the Jay-Z and Beyonce of the food world, an absolutely top combination.
When I came across a recipe for this white chocolate and raspberry parfait I was dying for an occasion to try it out and this weekend presented just that. My mum and dad were hosting a dinner party and I was on pudding duty!
The recipe is super simple and the end result is deliciously creamy yet still fruity enough to stop it being heavy or sickly. However, it does require four hours in the freezer so involves some forward planning!
|Raspberries are such a photogenic fruit!|
300g (10oz) raspberries
2 tbsp icing sugar
100g (3.5oz) white chocolate broken into pieces (I used Milkybar)
250ml (8fl oz) fresh custard
125ml (4fl oz) whipping cream
1. Lightly grease a small loaf tin and line with a double layer of clingfilm, leaving enough to cover the parfait overhanging the edges
|mmm sugary raspberries|
2. Put 200g (7oz) of the raspberries to a bowl and sprinkle over the icing sugar, carefully fold in to coat
3. Put the chocolate into a small bowl (leaving a couple of pieces spare to grate on top) and melt over a pan of hot water. Stir in the custard then leave to cool
|Good for the tastebuds, probably not for the heart!|
4. Whip the cream in a seperate bowl and then fold in to cool chocolate custard mix
5. Spoon half the mixture into the lined tin and then cover with the sugary raspberries.
6. Pour the rest of the chocolate mix over the raspberries. Smooth flat and cover with overhanging clingfilm. Freeze for around four hours until hardened with a little give (like ice cream as opposed to a rock!)
|Taaadahhh! Unfortunately my worktops are not very photo friendly|
7. Decorate with raspberries and chocolate
My parfait went down an absolute treat with everyone giving it glowing reviews. Nevertheless, I did manage to salvage a slice for myself - of course I had to check it was okay! It was a sure hit and will be something I'll be whipping up again in the future.
What do you think? Fancy a slice of parfait?
Lots of Love,