Raspberry Parfait

Ingredients (Serves 8)

2 gelatine leaves

500ml double cream

6 egg yolks

200g caster sugar

Sachet raspberry Waterade

• Place the gelatine into a bowl of cold water and soak for 5 mins.
• Pour the cream into a large bowl and whisk until soft peaks form, do not over whip the cream.
• Put the egg yolks and caster sugar into a large bowl and rest over a saucepan of simmering water, making sure the base does not touch the water. Whisk until the mixture has thickened and doubled in size and leaves a ribbon like trail when the whisk is lifted.
• Take the gelatine out of the water and squeeze the excess water out. Whisk the gelatine into the egg mixture, then remove the pan and allow to cool slightly.
• Fold in the whipped cream.
• Open a sachet of raspberry Waterade and slowly fold into the mixture, checking for your preferred taste.
• Pour the mixture into 8 x 9cm ramekins and freeze for at least 2 hours, or ideally overnight.
• To serve, slightly warm around the outside of the ramekin using warm water and then run a knife carefully around the inside edge to release the parfait.
• Garnish with raspberries.

Always check the ingredients are suitable before making or serving to those with special dietary needs.