The Ultimate Summer Treat- Frozen Berry Parfait

Perfect for that after dinner treat, or even with a glass of pink lemonade on a sunny afternoon; this great alternative ice cream is sure to be a winner! 

Ingredients-

• 400g raspberries
• 300ml double cream
• 2 tsp vanilla extract
• 2 egg whites
• 100g golden caster sugar

Start by lining a 900g loaf or terrine tin with clingfilm. Blend 300g of the raspberries to a purée then sieve, using a nylon sieve. Keep the rest of the raspberries whole then whip the cream and vanilla extract to very soft peaks.

Next pop the sugar in a pan with 11/2 tbsp water. Heat very gently until the sugar dissolves then turn up the heat and boil for 2 minutes. Whilst the sugar is boiling whisk the egg whites to stiff peaks. You pan should now be filled with a syrup, start to pour in a thin stream onto the egg whites, whisking all the time! Keep whisking until the meringue has cooled completely.

Then fold the meringue into the cream bit by bit. Divide the mix between 2 bowls. Add the raspberry purée to one bowl and fold it in, then chill.

Pour the plain mixture into the bottom of the tin, then carefully push in the remaining berries. Freeze for 1.5 hours then take out and add the chilled raspberry flavoured mix. Freeze for at least 3 hours or until you want to serve. Take out of the freezer 20 minutes before serving.

The recipe serves eight people so perfect for summer dinner parties, or of course to keep in the freezer to indulge in when you fancy! 

Check out the full recipe here.