Blackcurrant, Blueberry and Raspberry Frozen Parfait

V | GF

Creamy and fruity, this Ribena parfait recipe makes a refreshing summer dessert the whole family will love!

by Ribena
Serves
6
Course
Dessert
Prep. Time
30 Mins
Cook Time
1 Hrs
  • Ingredients
  • Method

Ingredients

Method

1

Line a 12cm x 22cm loaf tin with clingfilm.

2

Place the yoghurt and Ribena in a large bowl and stir to combine.

3

Place the egg whites in a large mixing bowl. Whip the egg whites with an electric beater and whisk until soft peaks form.

4

Add the honey, whisking constantly, until stiff peaks form. Fold the egg whisked whites gently into the yoghurt mixture with a spatula, until well incorporated.

5

Fold the fruits gently through the parfait mixture then spoon the parfait mixture into the prepared loaf tin and level the surface with a knife or a spatula.

6

Place the loaf tin in the freezer for 4 hours, or overnight, until the parfait is firm.

7

For the compote stir together the fruits, Ribena, vanilla paste and honey in a small pan. Bring to a rolling boil over medium-high heat and cook for 3 to 4 minutes. Turn off the heat and stir in the arrowroot mixture.

8

Allow the compote to cool and then refrigerate in an airtight container.

9

Turn the parfait out over a serving plate and remove the clingfilm. Cut the parfait into even slices and serve topped with a spoonful of the compote.

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