A Raspberry Parfait is basically a loaf of Ice cream.
125ml Whipping Cream
250ml Fresh Custard
100g White Chocolate
2 Tbsp Icing Sugar
Line a Loaf tin with cling film a couple of times, this will make it really easy to remove once it’s frozen.
Sprinkle the icing sugar over the raspberries and fold together. Leave them to sit for a a bit, Meanwhile melt the chlorate in a bowl over a saucepan, stir in the custard and leave that to cool.
With an electric whisk whip the cream and fold this into the chocolate and custards mixture.
Pour half this mixture into the loaf tin, cover this layer with berries and then pour in the remaining mixture to cover them.
Freeze over night !
Serve with a few berries and some grated white chocolate