Neil Forbes recipe: Iced crowdie and raspberry parfait

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

Published: July 5, 2017
Categories: ,

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.

Modern Scottish recipe: Cullen Skink Fish Pie from Stevie McLaughlin

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.


Picture: Neil Forbes


  • 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
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