To celebrate national ice cream day, we are sharing this moreish Raspberry & White Chocolate Parfait. Although not a traditional ice cream, we think it’s perfect end to any summer dinner party and a real show-stopper. Your guests will be totally blown away when they lay their eyes on the white chocolate casing and when they get to try it they will see how the tartness of the raspberry perfectly cuts through the creamy white chocolate. And the best part…you don’t need an ice cream maker to create it!
For the chocolate case:
175g white chocolate
15g unsalted butter
For the Parfait:
2tbsp clear honey
150ml fresh orange juice
2 egg whites
1/4 tsp salt
300ml double cream
To make the chocolate case, oil a 20cm deep, loose bottomed cake tin and put it in the freezer.
Place the chocolate in a bain marie and when melted stir in the butter. Brush the melted chocolate over the base and round the sides of the tin, leaving a very jagged edge. Chill the chocolate case in the freezer while you make the parfait.
For the parfait, remove some of the best raspberries for the garnish. Whizz the raspberries and sieve.
Stir in the clear honey and leave the puree on one side.
Place the orange juice in a pan with the sugar and boil fiercely, without stirring, for exactly 3 minutes. Meanwhile, put the egg whites into a large bowl with the salt and, using an electric mixer, whisk until soft peaks. Immediately, pour the hot orange syrup onto the whisked egg whites, whisking all the time. Continue whisking until the mixture is as thick as an uncooked meringue. Fold in the raspberry purée.
Whisk the cream until it holds soft peaks, then fold it into the mixture. Pour the raspberry cream into the chilled chocolate case, piling the mixture up slightly in the centre. Then freeze.
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