Ingredients
| 300g frozen raspberries | |
| 85g caster sugar plus 6 tablespoons extra | |
| juice of 2 limes | |
| juice of 1 orange | |
| 2 x 400ml cans full-fat coconut cream (Trident works well), kept in fridge overnight before use | |
| 100g icing sugar | |
| 500g strawberries, hulled and quartered | |
| juice of 2 lemons |
Not all coconut cream is created equal. You need a good-quality coconut cream when whipping or it can separate; I use full-fat Trident coconut cream. It’s best to keep the coconut cream in the fridge for at least a few hours before using it.
Instructions
| 1. | Line a 1.5-litre loaf tin with two layers of plastic wrap. |
| 2. | Blend the raspberries with the first measure of caster sugar and the lime juice and orange juice to a smooth liquid. |
| 3. | Pour the cold coconut cream into a bowl, add the icing sugar and whisk with an electric whisk for 5 minutes until light and aerated. |
| 4. | Pour the raspberry mixture into the bowl and use a large metal spoon to fold together (about 5 turns of the spoon) to create a ripple effect. |
| 5. | Don’t overmix or you’ll have a pink slop! |
| 6. | Carefully pour the mixture into the lined loaf tin and put in the freezer overnight to set. |
| 7. | Mix the strawberries, the second measure of caster sugar and lemon juice in a bowl and leave in the fridge overnight to macerate. |
| 8. | To serve, remove the parfait from the loaf tin and slice into 1½cm-thick slices. |
| 9. | Serve with the strawberries and spoon over some of the strawberry juices. |
Photography Tony Nyberg
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