Blackcurrant, Blueberry and Raspberry Frozen Parfait

If you are looking for a delicious recipe that incorporates your favourite squash drink then look no further than this frozen parfait.

Parfait

Ingredients

Parfait

  • 275g Greek Yoghurt
  • 30ml Ribena Blackcurrant (no added sugar) Squash
  • 3 egg whites
  • 3 tbsp honey
  • 250g fresh mixed blackcurrants, raspberries and blackberries

Compote

  • 300g fresh mixed blackcurrants, blackberries and raspberries
  • 80ml Ribena Blackcurrant (no added sugar) Squash
  • 1tsp vanilla paste
  • 1 tbsp honey
  • half tsp arrowroot mixed with half tsp water

Method for Parfait

Step 1

Line a 12cm x 22cm loaf tin with clingfilm.

Step 2

Place the yoghurt and Ribena in a large bowl and stir to combine.

Step 3

Place the egg whites in a large mixing bowl. Whip the egg whites with an electric beater and whisk until soft peaks form.

Step 4

Add the honey, whisking constantly, until stiff peaks form.

Step 5

Fold the egg whisked whites gently into the yoghurt mixture with a spatula, until well incorporated.

Step 6

Fold the fruits gently through the parfait mixture.

Step 7

Spoon the parfait mixture into the prepared loaf tin and level the surface with a knife or a spatula.

Step 8

Place the loaf tin in the freezer for 4 hours, or overnight, until the parfait is firm.

Method for compote

Step 1

In a small pan, stir together the fruits, Ribena, vanilla paste and honey.

Step 2

Bring to a rolling boil over medium-high heat and cook for 3 to 4 minutes.

Step 3

Turn off the heat and stir in the arrowroot mixture.

Step 4

Allow the compote to cool and then refrigerate in an airtight container.

Step 5

Turn the parfait out over a serving plate and remove the clingfilm.

Step 6

Cut the parfait into even slices and serve topped with a spoonful of the compote.