John Myers
Ingredients for 4 servings:
- 1 tsp oil for the mold
- 9 chocolate kisses
- 300 ml cream
- 1 bag of vanilla sugar
- 300 g raspberries, frozen
Instructions
Working time approx. 25 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 25 minutes
so simple, beautifully creamy and with a delicate chocolate crunch – to melt away
Brush a small loaf pan (20 cm) with oil and line with cling film. Remove the wafer from the marshmallows and set aside. Place the foam mixture and chocolate in a bowl. Whisk the cream until stiff peaks and add to the marshmallows. Gently whisk everything together to combine. Pour the mixture into the prepared loaf pan and top with the wafers. Cover with cling film and freeze for at least 4 hours. Place the raspberries and vanilla sugar in a saucepan and bring to a gentle boil, then allow to cool. Remove the parfait from the freezer 15 minutes before serving. After 10 minutes, remove from the pan and cut into slices. Arrange with the raspberries and serve.
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