Raspberry Cassis Parfait {Mary Berry}
Mary Berry Parfait with creamy mascarpone infused with raspberry coulis and a touch of cassis liqueur - Easy to Make, Easier to Enjoy!
Ingredients
- 225 grams (8 ounces) raspberries
- 6 tablespoons icing sugar
- 4 tablespoons cassis liqueur
- 200 grams (7 ounces) full-fat mascarpone cheese
- 150 millilitres (¼ pint) pouring double cream
- ½ juice of a lemon
Instructions
- Set aside 6 raspberries for garnish and place the remaining raspberries in a food processor. Add 3 tablespoons of the icing sugar and all the cassis. Blend until smooth, then strain through a sieve to remove the seeds.
- Measure the mascarpone cheese into a mixing bowl. Use an electric whisk to gently soften it, then add the double cream and the remaining icing sugar. Whisk again. Incorporate the lemon juice and half of the raspberry purée, folding them gently to maintain a smooth cream.
- Divide the mixture into 6 small glasses. Spoon the remaining raspberry coulis on top and garnish each serving with a fresh raspberry.
Notes
Use a food processor to blend the raspberries into a smooth purée.
Be gentle when mixing and folding the ingredients to maintain a smooth cream.
Make the parfait ahead of time and refrigerate for up to 8 hours before serving.
Avoid freezing the parfait as it may affect the texture and consistency.