Name: Raspberry & pistachio parfait
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 500g raspberries; 6 large egg yolks; 100g golden caster sugar; 125g golden caster sugar; 2 large egg whites; oil for greasing; 300ml double cream; 300g pistachios 100g chopped, 200g blitzed to a crumb; 100g raspberries halved, plus extra to serve

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Raspberry & pistachio parfait

Raspberry & pistachio parfait

Tom Kerridge

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Serves 10 - 12

A challenge

Prep: 1 hr

Cook: 45 mins

plus overnight freezing

A star rating of 4.4 out of 5.5 ratingsRate

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Sweet and nutty, this delicate dessert is ideal for after a big Sunday dinner, serve chilled and covered in blitzed pistachios for some crunch

Gluten-free

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Alternatives

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Ingredients

Nutrition

Units:

MetricUS

For the purée

500g raspberries

For the sabayon

6 large egg yolks
100g golden caster sugar

For the meringue

125g golden caster sugar
2 large egg whites

For the parfait

oil

for greasing
300ml double cream
300g pistachios

100g chopped, 200g blitzed to a crumb
100g raspberries

halved, plus extra to serve

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Nutrition: per serving (12)

kcal394
fat28g
saturates11g
carbs26g
sugars23g
fibre4g
protein8g
salt0.1g

Method

step 1

Grease a 900g loaf tin with oil, then line with baking parchment. To make the purée, blitz the raspberries to a pulp in a blender, then pass through a fine sieve into a saucepan. Gently reduce the purée on a low heat for 30 mins, stirring occasionally, until the colour has intensified and the purée has reduced to about 200ml. Remove from the heat and leave to cool.
step 2

While the purée cools, put the egg yolks and sugar in a glass bowl and whisk over a pan of simmering water for 10 mins until the eggs are pale, thick and doubled in volume. Set aside.
step 3

Next, put the sugar for the meringue in a saucepan with 2 tbsp water and heat until the syrup reaches 120C on a thermometer. While the sugar is coming up to temperature, use a mixer or electric whisk, to whisk the egg whites on the lowest setting. Once the sugar has reached 120C, carefully pour onto the egg whites and turn the mixer or electric whisk up, continuing to whisk until the whites are cool.
step 4

Next, in a clean bowl, whisk the cream until it has soft peaks. Add the purée and chopped pistachios, then fold in the yolks. Once combined, fold in half the whites. Add the raspberries with the remaining whites, gently fold together, then pour into the lined loaf tin. Put in the freezer overnight.
step 5

The next day, remove the parfait from the tin. Cover it completely in the blitzed pistachios, then place on a tray, cover in cling film and return it to the freezer. When you’re ready to serve, slice the parfait and serve with a few fresh raspberries.

Recipe from Good Food magazine, August 2016

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A star rating of 4.4 out of 5.5 ratings

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