Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Raspberry & pistachio parfait

Sweet and nutty, this delicate dessert is ideal for after a big Sunday dinner, serve chilled and covered in blitzed pistachios for some crunch

  • Prep: 1 hrs
    Cook: 45 mins
    plus overnight freezing
  • Serves 12
  • A challenge
  • Serves 12
  • A challenge
  • Calories 394
  • Carbohydrates 26
  • Saturated Fat 11
  • Sugar 23
  • Protein 8
  • Fat 28
  • Fibre 4
  • Salt 0.1

Nutrition per serving

  • Calories 394
  • Carbohydrates 26
  • Saturated Fat 11
  • Sugar 23
  • Protein 8
  • Fat 28
  • Fibre 4
  • Salt 0.1

Ingredients

  • 500g raspberries
  • 6 large egg yolks
  • 100g golden caster sugar
  • 125g golden caster sugar
  • 2 large egg whites
  • oil, for greasing
  • 300ml double cream
  • 300g pistachios, 100g chopped, 200g blitzed to a crumb
  • 100g raspberries, halved, plus extra to serve

Method

  1. Grease a 900g loaf tin with oil, then line with baking parchment. To make the purée, blitz the raspberries to a pulp in a blender, then pass through a fine sieve into a saucepan. Gently reduce the purée on a low heat for 30 mins, stirring occasionally, until the colour has intensified and the purée has reduced to about 200ml. Remove from the heat and leave to cool.

  2. While the purée cools, put the egg yolks and sugar in a glass bowl and whisk over a pan of simmering water for 10 mins until the eggs are pale, thick and doubled in volume. Set aside.

  3. Next, put the sugar for the meringue in a saucepan with 2 tbsp water and heat until the syrup reaches 120C on a thermometer. While the sugar is coming up to temperature, use a mixer or electric whisk, to whisk the egg whites on the lowest setting. Once the sugar has reached 120C, carefully pour onto the egg whites and turn the mixer or electric whisk up, continuing to whisk until the whites are cool.

  4. Next, in a clean bowl, whisk the cream until it has soft peaks. Add the purée and chopped pistachios, then fold in the yolks. Once combined, fold in half the whites. Add the raspberries with the remaining whites, gently fold together, then pour into the lined loaf tin. Put in the freezer overnight.

  5. The next day, remove the parfait from the tin. Cover it completely in the blitzed pistachios, then place on a tray, cover in cling film and return it to the freezer. When you’re ready to serve, slice the parfait and serve with a few fresh raspberries.

Suggested recipes from this collection...