Ok, so traditionally a parfait is a French frozen dessert, however I feel that a slightly lighter texture can be achieved by leaving it to chill in the fridge for a longer period of time. Try this recipe to see for yourselves.
1 Punnet of Strawberries halved
1 Punnet of Raspberries
55 g sugar
60ml plus 3 tablespoons water
1 egg white
150ml Double Cream
1 teaspoon vanilla extract
Prepare the berries by putting it in a saucepan with the sugar and 60 ml water. Bring to a simmer and cook until soft. If it seems too runny, simply leave on the heat, stirring, to let some of the liquid evaporate. Remove the pan from the heat and set aside.
Beat the egg white to stiff peaks with the pinch of salt. Heat the sugar with 3 tablespoons of water to thread stage; Chefs Note: this is the point just before the sugar starts to colour.
With the beaters going, pour the sugar-water mixture into the beaten egg whites and continue beating until the stiff meringue is cooled. Meanwhile, beat the cream to peaks with the vanilla extract. Fold the two mixtures together.
Spoon the berry mix in the bottoms of 4 coupes. Top with parfait. Cover and refrigerate over night before serving.