Eton mess parfait with berry sauce
Try this cool, creamy, fruity parfait – ideal for summer days
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Prep:15 mins
Plus freezing - Serves 6
- Easy
Nutrition per serving
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kcal 576
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fat 43g
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saturates 24g
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carbs 43g
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sugars 28g
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fibre 3g
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protein 7g
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salt 0.21g
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
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.