A deliciously summery Forest Fruits Parfait Recipe

If you’re looking for a new dessert recipe, or a dinner party recipe that’s sure to impress then give this, one of our favourite parfait recipes, a go.

Parfait recipes can be tricky, but this one is simple and really quick to whip up too, as it only takes 40 minutes to prepare.

Why this parfait recipe is so good for dinner parties:

This forest fruits parfait can be made ahead and is suitable for freezing, meaning it's great to make for weekend dinner parties. Plus, it serves 10 people at a maximum, so it’s a really great one to try if you’re feeding a crowd as it goes really far! We recommend whipping it up for birthday parties, Christmas, or New Years celebrations.

Using black forest fruits, that are packed with vitamin C, this also packs a fruity punch. It also includes a deliciously sweet and tart compote to place on top. This parfait recipes compote is made using cassis liqueur and cinnamon, ensuring it has a tangy, but sweet and strong flavour. We're practically drooling already.

Make this forest fruits parfait ahead of your next dinner party for a no fuss dessert option that'll be as popular with the kids as it will be with the adults!

This parfait recipe is placed into a loaf tin mean it's presented in a slab form, but it could easily be cut into slices to make it easy for everyone to try a taste. It could easily be spooned into a parfait glass too, for a more formal presentation style.

HOW TO MAKE FOREST FRUITS PARFAIT

Ingredients

• 500g (1lb 2oz) Black Forest fruits
• 4 egg yolks
• 75g (3oz) caster sugar
• 1 x 284ml pot double cream

For the compote:

• 250g (9oz) frozen Black Forest fruits
• 50ml (2fl oz) cassis liqueur
• 1 cinnamon stick
• 3 cloves
• 1tbsp caster sugar

You will need

• 450g (1lb) loaf tin, lined with clingfilm

Method

1. Put the 500g (1lb 2oz) fruits in a saucepan and heat through. Meanwhile, beat the egg yolks and sugar with an electric hand whisk over a saucepan of simmering water until pale, fluffy and at least doubled in volume.
2. Purée half the cooked fruits, add into the egg mixture and cool. Whisk the cream until just holding its shape, fold in fruit mixture and remaining whole fruits. Pour into the mould and cover with cling film. Freeze for 8 hours. Soften in the fridge for an hour before slicing.
3. To make compote, heat the fruits, cassis, cinnamon, cloves and sugar, then cool. Remove cinnamon and cloves and serve with parfait.