This raspberry-pink parfait is the perfect closer on a hot summer day. 

Words & recipe: Lucy Corry  Styling & photos: Carolyn Robertson

Don’t despair if you can’t get fresh raspberries; frozen ones work perfectly well in this do-ahead dessert. The chocolate sauce is a luxurious optional extra.

Serves: 6

INGREDIENTS

For the parfait:
500g raspberries, fresh or frozen, plus a few more for garnishing, if desired
finely grated zest of 1 lemon
½ cup icing sugar
2 teaspoons rose water
300ml cream
rose petals or other edible flowers, to serve

For the chocolate sauce:
200ml cream
150g dark chocolate (I use Whittaker’s Dark Ghana 72% cacao), roughly chopped

METHOD

Line a standard-sized loaf tin with foil, baking paper or plastic wrap. Put the raspberries, lemon zest, icing sugar and rose water in a bowl and crush together using a fork or potato masher (alternatively, do this in a food processor).

In another bowl, whip the cream to soft billowy clouds. Gently fold the berry mixture into the cream until combined. Pour into the prepared loaf tin and smooth the top. Freeze for at least four hours until set.

Make the chocolate sauce just before serving. Heat the cream in a small pot until nearly simmering. Remove from the heat and add the chocolate. Let sit for a minute, then stir until smooth. Pour into a jug.

To serve, unmould the parfait onto a serving plate. Scatter with edible flowers or extra raspberries. Serve each diner a slice of parfait and invite them to pour over some chocolate sauce.

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