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Black Forest parfait recipe

Black Forest parfait recipe

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This 5-ingredient vegan dessert turns the flavours of a Black Forest gateau into an easy-to-make parfait. It's simple, impressive and the perfect pudding to enjoy over the festive season. See method

Ingredients

  • 350g frozen pitted sweet cherries
  • 2 tbsp granulated sugar​
  • 2 tbsp De Kuyper cherry brandy liqueur
  • 60g vegan dark cooking chocolate
  • 220ml pot Coconut Collaborative vegan double cream

Each serving contains

  • Energy

    1445kj
    347kcal     17%

  • Fat

    21g 30%

  • Saturates

    17g 84%

  • Sugars

    28g 31%

  • Salt

    0g 1%

of the reference intake
Carbohydrate 33.2g Protein 2.3g Fibre 5g

Method

  1. Heat the frozen cherries, sugar and cherry brandy liqueur in a medium saucepan over medium heat for 15 mins, shaking the pan occasionally, until thickened and syrupy. Set aside to cool completely, then chill (at least 2 hours).
  2. Use a vegetable peeler to shave small curls of chocolate to decorate (about 10g) and set aside. Cut the rest into fine shards.
  3. Drain 3 tbsp of the cherry syrup. Divide the vegan double cream equally between 2 bowls. Whisk 1 tbsp cherry syrup into the cream in one of the bowls until it forms soft peaks. Whisk the plain vegan double cream in the other bowl to soft peaks (about 1 min).
  4. Divide half the cherry compote among 4 glasses, then layer over the cherry whipped cream and chocolate shards. Repeat with the remaining compote, then the plain whipped cream and drizzle over the remaining reserved cherry syrup. Garnish with the reserved chocolate curls.

Make ahead: The desserts can be made up to 2 hours ahead and stored in the fridge. Any longer and the liquids in the cherries may leak into the cream. If making ahead, garnish with cherry syrup just before serving.

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