Raspberry and strawberry Eton mess parfait recipe
Ingredients
- 280ml double cream
- 200ml Greek yogurt
- 4 meringue nests
- 100g strawberries
- 2 tbsp lemon curd
For the sauce
- 150g raspberries
- 150g strawberries
- 2 tbsp icing sugar
- 1 tbsp lemon juice
Each serving contains
- Energy
- 1560kJ 375.0kcal
- Fat
- 28g
- Saturates
- 17g
- Salt
- 0.5g
- Sugars
- 28g
of the Reference intake
Carbohydrate 30.0gProtein 4.0gFibre 1.2g
Method
- Pour the cream into a large bowl and whisk until you form soft peaks.
- Prepare the strawberries by removing the stalks and then slice along with the raspberries.
- Break up the meringue nests into small pieces and then fold into the cream along with the Greek yogurt, raspberries, strawberries and lemon curd. Line the 6 ramekins with cling film and then spoon the mixture into them, making sure to firmly compact each one. Place into the freezer for 2 hours.
- To make the sauce put the raspberries, strawberries, lemon juice and icing sugar into a food processor and blend into a puree. Pass the sauce through a sieve so all of the seeds are removed and then place in a jug for serving.
- Remove the ramekins from the freezer and turn onto plates for serving with the sauce.
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