Apricot Parfait

Prep time Overnight freezing time
Cook time 1 hour


1 x (410g) can of apricot halves, drained and dried with paper towel, reserving ¼ cup of the syrup

300ml thickened cream

3 wholes eggs plus 2 yolks

165g (¾ cup) caster sugar

1 tbsp glucose

1 tbsp Cointreau

255g raspberries

Apricot Parfait


Puree the flesh in a food processor (about 250ml). Set aside.

Whisk the cream until stiff peaks form. Set aside.

Place a glass bowl on a saucepan filled 1/4 of the way up with simmering water. Add whole eggs, yolks, sugar, glucose and Cointreau and whisk until the mixture turns pale and fluffy.

Continue to whisk off the heat for a few minutes to allow the mixture to cool down.

Add the apricot puree to the whipped cream and then add to the egg mixture, folding gently.

Pour into a loaf tin (10cm x 20cm) lined with clingfilm and freeze overnight.

Add the reserved apricot syrup to a pot over a medium heat, along with the raspberries and bring to the boil until jammy. Sieve the mixture and allow to cool.