Raspberry & White Chocolate Parfait

This dessert was created in celebration of the raspberry summer season. A Raspberries parfait combined with Seed and Beans' Raspberry and Vanilla chocolate makes the ultimate ice cream dessert. The raspberry vanilla custard base is lightened with a meringue mix folded through. It is then set in the freezer to be sliced to serve with extra seasonal berries! 

INGREDIENTS:

• 250g Raspberries
• 2 tbsp Icing Sugar
• 400ml cream
• ½ tsp Vanilla Bean Paste
• 2 Eggs  
• 1 ½ tbsp Corn Flour
• 175g Caster Sugar
• 100g Seed and Bean Raspberry & Vanilla Creamy White Chocolate
• Equipment – 900ml loaf tin, 2 mixing bowls, saucepan, whisk and wooden spoon

METHOD: 

• Line a 900ml loaf tin with cling film so that the cling film hangs over the edges of the tin.

Make Raspberry Topping:

• Add the raspberries and icing sugar to a small mixing bowl and mix until the raspberries have broken up.

Make Custard Base:

• Add the cream to a saucepan. Heat the cream until scalding. Take off the heat and stir through the vanilla bean paste.
• Separate the eggs and add the yolks and the whites to two separate mixing bowls.
• Add the corn flour and 50g of the caster sugar to the bowl with the yolks in and whisk to combine the ingredients.
• Add the warm cream to the yolks and sugar mix and whisk to combine everything. Get a clean saucepan and add the mixture.
• Put the saucepan on a low heat and stir with a wooden spoon. Cook the custard until it has thickened and the mixture coats the back of a spoon.
• Add the chocolate and continue to stir until it has melted. Leave to one side to cool slightly.

Make Meringue Base:

• Make a meringue base by whisking the egg whites and add the rest of the 125g of caster sugar, 1 tbsp at a time. Whisk until the mixture has reached a medium peak stage.
• Gently fold the meringue mix into the custard base.

Assemble Parfait:

• Add the raspberry mix to the base of the lined loaf tin. Add the parfait mixture on top of the raspberries. 
• Fold the hanging cling film over and so that the parfait mixture is totally covered. Leave to set in the freezer for 8 hours.
• Bring the parfait out of the freezer 10 minutes before you want to serve it. Slice it and serve it with extra raspberries.