Raspberry ripple and pistachio parfait recipe | delicious. magazine
This raspberry parfait recipe is easy to make, tastes amazing and is much better behaved than ice cream. It's the perfect make-ahead dessert.
Ingredients
- 2 large free-range eggs, separated
- 50g caster sugar
- ½ tsp vanilla bean paste
- 200ml double cream
- Handful unsalted pistachios, chopped, plus extra to serve
- For the raspberry sauce
- 100g caster sugar
- 200g raspberries
- To serve
- Handful each fresh raspberries and crumbled honeycomb (see Know-how)
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