"The taste of this parfait is similar to a frozen cheesecake with the slightly salty, textured crowdie mixed with the sweetness of Angus raspberries. It just knocks me for six every time I eat it. Scattering a few oats as a tiny crust is great, or have it on its own, in a glass, bowl or plate, it doesn’t matter. Once it’s made, it’s in your freezer for a good few weeks until it’s all eaten! Do give it a go, maybe ask for help as there are a few stages to go through. Come on, I did give you an easy starter and main course to cook!"
This will make 2 terrine moulds (classic le Creuset style) or ice-cream tubs rubbed with oil and lined with 2 sheets of cling film. Very importantly, before lining with oil and cling film, add a strip of triple layered tin foil so you can lift the parfait out of the terrine when it’s frozen. Allow for an overhang of the tin foil and the cling film.
350g raspberries, chopped plus extra for garnishing
Roasted pinhead oats, toasted as a garnish, optional
300ml double cream
4 egg whites
pâte à bombe
110 ml water
8 egg yolks
Begin by making a coulis. Boil the coulis ingredients together until syrupy then blitz and pass through a sieve. Keep to one side.
Next make the crowdie cream, by whisking together the cream and crowdie until smooth. Keep to one side.
To make a classic meringue mix, whisk the egg whites until 3/4 whisked then add the sugar a little at a time as you continue to whisk. Use a mixer for this if you have one. Keep to one side.
To make the pâte à bombe parfait mixture, heat the water and sugar until it reaches 121°C. Meanwhile, whisk the egg yolks and continue to whisk as you gently pour in the molten sugar. Use a miser for this if you have one. Keep whisking until the mix starts to cool slightly. This will take about 5 minutes.
To assemble, use a large bowl to fold the meringue into the pâte à bombe. Then fold in the coulis and crowdie cream, being very gentle as you go. And finally fold in the chopped raspberries.
Ensure all is combined and scoop into your prepared terrine moulds. Fold the cling film over the top and freeze overnight. The next day, remove the parfait from the moulds by lifting out using the tin foil handles.
Serve sliced with some toasted oats and fresh raspberries.