Indulge yourself with the delicious, tangy and sweet raspberry and white chocolate parfait. This dessert is ideal to keep you cool in the summer and can be made in advance and kept in the freezer.
Lightly grease an 18cm x 9cm x 6cm (7in x 3 1/2in x 5 1/2in) loaf tin and line with a double layer of clingfilm, leaving enough to cover the parfait overhanging the edges.
Put the raspberries into a bowl, scatter with the sugar and carefully fold together. Leave to macerate for 15 minutes.
Meanwhile, put the chocolate (reserving some for grating) into a small bowl and melt over a pan of simmer water. Stir in the custard. Set aside and leave to cool.
In a serparate bowl, whip the cream, and fold into the chocolate mixture.
Spoon half the mixture into the tin, cover with the berries then pour over the rest of the chocolate mixture. Smooth flat and fold the overhanging clingfilm over the top. Freeze for 4 hours, or until solid.
Turn onto a serving plate, scatter with the remaining berries, grate over the reserved chocolate. Allow to defrost slightly before serving.
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