Dessert Recipes > Macaroon Iced Parfait and Raspberries

This recipe is part of the July 2007 Recipes Menu

Starter - Tarragon Baked Eggs
Main Course - Sweet Crusted Gammon
Dessert - Macaroon Iced Parfait with Raspberries

How to make macaroon iced parfait and raspberries:
An almond-flavoured ice cream dessert which is a bit of a cheat using bought ice cream. You could always make your own vanilla ice cream, adding in the crushed macaroons for an added crunch and almond flavour. The raspberry sauce is so easy and adds a summery touch to this quick and simple pudding. If you want to be flash and use a pretty mould to freeze the ice cream in; you could turn it out onto a pretty plate and stick it with the toasted almonds and a few raspberries saved from the ingredients. Then simply pour some sauce around the dessert and serve quickly.


1/2 pint double cream, whipped
1 pint (1/2 litre) vanilla ice cream
4oz macaroons, crushed
1oz split, toasted almonds for decoration

for sauce
12oz raspberries
4 tablespoon red currant jelly
1 teaspoon corn flour
2 tablespoons water
(see measure conversions for more information)


- Allow the ice cream to soften.
- Mix in the double cream.
- Fold in the crushed macaroons.
- Pour into a suitable container and freeze until firm.

- To make the sauce,:
- Press the raspberries through a sieve into a saucepan.
- Add the jelly.
- Blend the cornflour with the water until smooth.
- Mix the cornflour with the raspberries and jelly in the saucepan.
- Bring to the boil.
- Simmer for 2-3 minutes stirring.
- Take off heat and allow to cool.

- Serve the ice cream with sprinkling of the toasted almonds and the raspberry sauce.