Let the flavours of seasonal produce do the work for you with this recipe for iced crowdie and raspberry parfait by chef Neil Forbes of Cafe St Honoré

  • 12
  • Easy
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 knocks me for six every time I eat it. This recipe will make two terrine moulds worth (classic le Creuset style) or ice-cream tubs rubbed with oil and lined with 2 sheets of cling film. Very importantly, before lining, 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.

Ingredients

  • 350g raspberries, chopped plus extra for garnishing
  • roasted pinhead oats, toasted as a garnish, optional
  • 260ml water
  • 540g sugar
  • 175g whole raspberries
  • 300ml double cream
  • 600g crowdie
  • 4 egg whites
  • 8 egg yolks

Method

Iced crowdie and raspberry parfait

1 Begin by making a coulis. Boil 140g of sugar, 150ml water and 175g of raspberries together until syrupy then blitz and pass through a sieve. Put to one side.

2 Next make the crowdie cream, by whisking together the cream and crowdie until smooth. Keep to one side.

3 To make a classic meringue mix, whisk the egg whites until ¾ whisked then add 250g of sugar a little at a time as you continue to whisk.

Use a mixer for this if you have one. Keep to one side.

4 To make the pâte à bombe parfait mixture, heat the remaining water and 150g of sugar until it reaches 121C.

Meanwhile, whisk the egg yolks and continue to whisk as you gently pour in the molten sugar.

Use a mixer for this if you have one. Keep whisking until the mix starts to cool slightly. This will take about 5 minutes.

5 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 350g of chopped raspberries.

6 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.

7 Serve sliced with some toasted oats and fresh raspberries.

Crowdie

Picture: Neil Forbes

About The Author

Sean Murphy

Driven by a passion for all things whisky-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over six years advising customers from all over the world on the wonders of our national drink.

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About The Author

Sean Murphy

Driven by a passion for all things whisky-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over six years advising customers from all over the world on the wonders of our national drink.