For the sauce:
150g Fresh raspberries
20g Caster sugar
For the parfait:
2 Eggs (separated)
50g Caster sugar
½ tsp Vanilla paste
200g Double cream
40g Chopped pistachios
*Yield: One small loaf tin (20 x 8 x 5cm)*
Starting with the sauce. Heat a small saucepan and place the raspberries and sugar. Cook for around 5 minutes over medium heat stirring with a spatula every now and then so it doesn’t catch.
When ready, pass it through a sieve and transfer it into a ramekin or small bowl and cover with cling film touching the surface so it doesn’t create a skin. Allow it cool.
Grease the small loaf tin and line it with a double layer of cling film.
Using a stand up mixer, whisk together yolks and sugar until thick and pale.
On a different bowl, whip double cream and fold it gently into the yolk mix.
Whisk the egg whites until stiff and fold it gently into the mix, keeping its volume.
Fold in the chopped pistachios.
Transfer the mixture into the loaf tin, building layers with the raspberry sauce and the Medcuisine Sweet Sesame Butter.
To serve, transfer the frozen parfait into a dish and garnish with fresh raspberries, mint and chopped pistachios. And why not a little drizzle extra of the sweet sesame butter?
✨ Enjoy! ✨