Raspberry parfait with vanilla sauce

Raspberry parfait with vanilla sauce


For 6–8 persons:

400 g raspberries

200 ml + 6-8 tbsp. Darbo raspberry syrup

3 eggs (size M)

250 g whipped cream

250 ml milk

1 tbsp. "vanilla flavour" pudding powder (for cooking)

3 tbsp. sugar

Peppermint for decoration

Cling film



Sort through and select best raspberries. Boil 250 g raspberries and 50 ml Darbo raspberry syrup and pour through a sieve. Separate egg yolk from the egg white. Beat egg white and cream separately until thick. Beat egg yolk and 150 ml Darbo raspberry syrup over boiling water using the whisk of the hand mixer until the mixture has a creamy consistency. Remove the mixture from the boiling water and continue to beat until the mixture has reached room temperature. Add the cream, egg whites, and all raspberries (with the exception of a few for decoration) to the mixture.

Line a loaf mould (9 x 23 cm; 1 1/4 litre capacity) with foil. Pour the mixture into the mould, make smooth, cover with foil, and freeze for at least 6 hours.

For the vanilla sauce, boil milk until it reduces to 6 tbsp. Stir pudding powder, sugar and 6 tbsp. milk until smooth. Stir into the boiling milk, bring to a boil and simmer for 1 minute. Remove from heat.

Remove ice cream from the mould and cut into slices. Arrange vanilla sauce and ice cream for serving. Sprinkle each with 1 tbsp. Darbo raspberry syrup. Garnish with mint and any additional raspberries.


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