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Raspberry and White Chocolate Parfait


Serves 6

Ready In:

8.5 Hours

Chef Tip:

This dessert was created in celebration of the raspberry summer season. Make it in the summer when raspberries are at their best.


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!



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

Step by Step Instructions

Step 1 – Line tin and Make Topping

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

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

Step 2 – 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.

Step 3 – 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.

Step 4 – 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.

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