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Raspberry and white chocolate parfait recipe

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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. See method

Serves 6
15 mins to prepare and 5 mins to cook, 4 hrs 00 mins to cool
293 calories / serving
Vegetarian

Ingredients

300g (10oz) raspberries
2 tbsp icing sugar
100g white chocolate, broken into pieces
250ml Tesco Finest Cornish custard
125ml (4fl oz) whipping cream

Each serving contains

Energy
1220kj
293kcal 15%
Fat
21g 30%
Saturates
13g 63%
Sugars
23g 25%
Salt
0.1g 2%

of the reference intake
Carbohydrate 24.1g Protein 3.7g Fibre 0g

Method

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.

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In a separate 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.