Blackcurrant and Praline Parfait

Makes: 2lb loaf tin, 8 slices 

Prep time: 1 hour 

Bake/set time: Over night



150g caster sugar 

75ml water

6 egg yolks 

2 egg whites 

2 tbsp caster sugar

1 tsp vanilla extract 

300ml double cream

80g pistachios, blitzed 


100g blackcurrants 

1 tbsp caster sugar 




Start by whisking the egg yolks in a stand-alone mixer, until they are thick and creamy. While they whisk, make the sugar syrup by boiling 150g of sugar and 75ml of water for 5 minutes. Once the egg yolks are ready, pour in the hot syrup whilst still whisking and leave the mixer on until the mixture is cool, it should have doubled in size and be lovely and creamy.

Spoon the mixture into a separate mixing bowl, then clean out the mixer before whisking the egg whites until they start to form peaks. Spoon in the 2 tbsp of sugar and leave to whisk for another few minutes until the egg whites are glossy and stiff.

Spoon the egg white mixture on top of the egg yolk mixture, then pour the cream and vanilla into the mixer and whisk until it forms soft peaks. Fold everything together until well combined before drizzling in 4 tbsp of coulis. Stir a few times to get a marbled effect. 

Line the loaf tin with cling film, then spread the fine pistachios over the base before spooning in a layer of the mixture. Sprinkle in a handful of blackcurrants, then spoon over more mixture. Repeat until the loaf tin is full. Fold over the cling film and place it in the freezer overnight.