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Raspberry parfait served
Creamy and refreshing raspberry parfait for summer

Raspberry parfait

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
The bright acidity of raspberry and the sweetness of condensed milk find perfect harmony in this dessert. This parfait requires no cooking (egg-free), so fresh fruity raspberry flavour prevails fully without heat treatment. The sight of colourful pink slices turns any meal festive, and removing seeds ensures velvety, undisturbed creaminess.
🕒 Prep Time 6 hrs 25 mins
⌛ Total Time 6 hrs 25 mins
🍽️ Servings 6 servings
🔥 Calories 320 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Blender
  • Fine mesh sieve
  • Whisk
  • Loaf tin

Allergen Information

⚠️ Milk

Instructions

1 ✓

Blend raspberries completely smooth with lemon juice. Place sieve over a bowl and push puree through with back of a spoon, leaving seeds in sieve. We only use the silky fruit pulp.

Tip: Lemon juice not only flavours but stabilizes the raspberry's beautiful red colour (pH effect).
2 ✓

Mix raspberry puree with condensed milk, vanilla and pinch of salt.

Tip: Taste it! If raspberry was very sour, add a little icing sugar, but condensed milk is usually sweet enough.
3 ✓

Whip cold cream to stiff peaks, then fold together with raspberry base gently so it doesn't collapse.

Tip: Don't overmix, or air leaves foam and parfait becomes dense.
4 ✓

Pour into film-lined mould and freeze for at least 6 hours.

Tip: Decorate with fresh raspberries and mint leaf when serving.

Recipe FAQ

Can I use frozen raspberries?
Yes, perfect for it! Thaw and blend with juice.
Can I skip the sieve?
You can, but seed crunch breaks the creamy experience ('rustic' style).

Ingredients

  • 300 g Raspberries (fresh or frozen)
  • 250 ml Whipping cream (min. 30%, cold)
  • 200 g Sweetened condensed milk
  • 1 tsp Vanilla extract
  • 1 tbsp Lemon juice
  • 1 pinch Salt