5-Minute Raspberry Parfait
2 cups (480ml) Emborg Cream
1/4 cup (50g) caster/white sugar
1 tsp vanilla extract
1 cup (150g) Emborg Frozen Raspberries
5 meringue nests, crushed – 4 to mix in with the cream, reserve 1 for garnish
Mint/basil leaves for garnish, optional
Place the cream, sugar and vanilla into a large bowl and whisk until you reach soft peak with a thich and creamy texture. Leave to one side.
Place the raspberries in a blender and blend until you have a smooth puree. Reserve 4tsp for garnish, but spoon the rest of the puree into the cream mixture.
Add the 4 crushed meringue nests and gently fold into the cream mixture.Gently swirl with the cream so you still see bits of white. You can, of course, completely mix it together and have pink cream. It's completely up to you.
Take 4 wine glasses/glasses the size of a wine glass, and divide your cream mixture between the 4 glasses.
Spoon 1tsp of raspberry puree over the top, sprinkle with your remaining crushed meringue nest, then place 1 whole raspberry and a sprig of mint/basil into the top to garnish.
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.
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.