Raspberry ripple and pistachio parfait
- July 2015
- Serves 6-8
- Hands-on time 25 min, plus cooling and freezing
This raspberry parfait recipe is easy to make, tastes amazing and is much better behaved than ice cream. It’s the perfect make-ahead dessert.
If it’s ice cream you’re after, you could try this raspberry ripple recipe.
- 17g (9.1g saturated)
The parfait will keep in the freezer, wrapped in cling film, for up to 2 weeks.
The honeycomb used here is the sort made by people, not bees! It’s also sold as cinder toffee, and is available in large supermarkets and traditional sweet shops. If you can’t find any, crumble a Cadbury Crunchie bar.
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