Penny sweet parfait

Penny sweet parfait

If you’re looking for an alternative to a rocky road, then this recipe with a thick topping of colourful penny sweets will become a firm favourite with children and adults alike. We used pink shrimps, fried eggs and milk bottles, but you can pick ‘n’ mix in true sweet shop fashion.

Penny sweet parfait

  • Serves icon Serves 10
  • Time icon Takes 25 minutes to make, plus 7-8 hours freezing

If you’re looking for an alternative to a rocky road, then this recipe with a thick topping of colourful penny sweets will become a firm favourite with children and adults alike. We used pink shrimps, fried eggs and milk bottles, but you can pick ‘n’ mix in true sweet shop fashion.

Nutrition: per serving

Calories
279kcals
Fat
20g fat (11.3g saturated)
Protein
4.1g protein
Carbohydrates
20.9g carbs (16.8g sugars)
Fibre
0.2g fibre
Salt
0.1g salt

Ingredients

  • 4 large free-range egg whites (see Know-how)
  • 85g caster sugar
  • 300ml double cream
  • Zest of 1 lemon
  • 1 vanilla pod, split, seeds scraped
  • 150g penny sweets (we used pink shrimps, fried eggs and milk bottles), halved, plus extra, whole, to decorate
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Line a 1 litre loaf tin with a double layer of cling film, leaving an overhang of a few centimetres. In a large, spotlessly clean bowl, whisk the egg whites with an electric hand mixer until they form stiff peaks when the mixer is removed. Whisk in the sugar a tablespoon at a time, whisking well after each spoonful. After you’ve added two thirds of the sugar, you can add it in large quantities. When the mixture forms a stiff, glossy meringue, stop whisking.
  2. In a separate bowl, whip the cream with the lemon zest and vanilla seeds until it forms soft, pillowy peaks, then gently fold the cream into the whisked egg whites with a balloon whisk, folding in 1 tbsp first to loosen, then folding in a third at a time.
  3. Very gently fold the halved sweets through the mixture, then transfer to the lined tin and put straight in the freezer for 7-8 hours.
  4. Once the parfait is frozen solid, remove from the freezer, invert onto a flat plate and peel off the cling film. Heat a palette knife under the hot tap, dry, then run all over the sides of the parfait to smooth away the cling film marks. Pile the whole sweets on top, stand at room temperature for 5 minutes, then slice and serve.

Nutrition

Nutrition: per serving
Calories
279kcals
Fat
20g fat (11.3g saturated)
Protein
4.1g protein
Carbohydrates
20.9g carbs (16.8g sugars)
Fibre
0.2g fibre
Salt
0.1g salt

delicious. tips

  1. Some of the sweets will be hard when you serve this pudding, so watch your teeth – but they’ll soon soften in the mouth.

  2. The parfait will keep in the freezer for 1 month. Remove 5 minutes before serving.

  3. To freeze leftover egg yolks, add a pinch of salt, whisk lightly with a fork and pour into ice cube trays. Defrost as needed to make mayonnaise or hollandaise.

Buy ingredients online

Recipe By:

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Easy baking recipes to make with kids

Terry’s Chocolate Orange rocky road

This moreish rocky road uses Terry’s Chocolate Orange wedges as...

Save recipe icon Save recipe icon Save recipe

Easter recipes

Mini Egg rocky road

A tiny amount of effort and a little patience rewards...

Save recipe icon Save recipe icon Save recipe

Festive desserts

Whisky and honeycomb parfaits with brandy snaps

Pull out the stops with this boozy dinner party dessert...

Save recipe icon Save recipe icon Save recipe

Dinner party dessert recipes

Frozen mint and chocolate parfait

You’ll need a good handful of fresh mint leaves for...

Save recipe icon Save recipe icon Save recipe

Frozen dessert recipes

Affogato parfait

We’ve combined all the classic flavours of an Italian affogato...

Save recipe icon Save recipe icon Save recipe

Honey recipes

Ravneet Gill’s honey and toasted rye parfait

Not all frozen creams need to be churned – as...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.