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Ingredients
Instructions

10-Minutes Raspberry Parfait

Dessert & Sweets
Cake

This recipe is perfect for guests or when you want to treat yourself at home. It is super simple and looks amazing!

10 mins

4 persons

Ingredients

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Instructions

  • To make this delicious dessert, place Emborg Whipping Cream, sugar and vanilla extract into a large bowl and whisk until you reach soft peak with a thick, creamy texture. Set aside.

  • Place the Emborg Frozen Raspberries in a blender and blend until you have a smooth puree. Reserve 4 tsp for garnish, and spoon the rest of the puree into the cream mixture.

  • Crush the meringue nests and set a bit aside for garnish.
    Gently fold the rest of the marangue into the cream mixture. Swirl raspberry and marangue with the cream a few times - you should not overmix.

  • Take 4 beautiful glasses and pour the cream mixture in.

  • Spoon the remaining raspberry puree on top, sprinkle with your remaining crushed meringue, and place mint leaves on the top to garnish.

  • Raspberry Parfait is best eaten on the day you make it, but will keep in the fridge for 1 night. The meringue won't be crunchy though.

  • Bon appétit!

You can make the cream mixture up to 6 hours ahead of time. Leave in the bowl and assemble when ready to serve. You can keep fully assembled in the fridge for 2 hours, however if you leave it longer the fruit puree will soften the meringue on top.

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emborg
10 mins
4 persons

10-Minutes Raspberry Parfait

This recipe is perfect for guests or when you want to treat yourself at home. It is super simple and looks amazing!
10-Minutes Raspberry Parfait - Emborg Malaysia


4 persons

Ingredients

Add to shopping list

Instructions

  • 1. To make this delicious dessert, place Emborg Whipping Cream, sugar and vanilla extract into a large bowl and whisk until you reach soft peak with a thick, creamy texture. Set aside.

  • 2. Place the Emborg Frozen Raspberries in a blender and blend until you have a smooth puree. Reserve 4 tsp for garnish, and spoon the rest of the puree into the cream mixture.

  • 3. Crush the meringue nests and set a bit aside for garnish.
    Gently fold the rest of the marangue into the cream mixture. Swirl raspberry and marangue with the cream a few times - you should not overmix.

  • 4. Take 4 beautiful glasses and pour the cream mixture in.

  • 5. Spoon the remaining raspberry puree on top, sprinkle with your remaining crushed meringue, and place mint leaves on the top to garnish.

  • 6. Raspberry Parfait is best eaten on the day you make it, but will keep in the fridge for 1 night. The meringue won't be crunchy though.

  • 7. Bon appétit!