Brown Bread Parfait with Raspberries and Whisky Recipe - Great British Chefs
This parfait recipe is a fun take on the Scottish dish cranachan, combining whisky, raspberries and oats to create a stunning dessert that makes the most of the height of berry season. All the...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 4 egg whites
- 150g of muscovado sugar
- 1 1/2 gelatine leaves, soaked in cold water for 10 minutes
- 250ml of double cream
- 150g of brown bread, soaked in 150ml cold water for 1 hour
- 125ml of whisky
- 125ml of water
- 125g of caster sugar
- 2 gelatine leaves, soaked in cold water for 10 minutes
- 165g of raspberry purée, ideally Boiron
- 2g of agar agar
- 30g of honey
- 50g of oats
- 20g of freeze-dried raspberries
- 30 raspberries, ideally a mix of red and yellow, halved
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