Summer Fruit Meringue Parfaits

Summer Fruit Meringue Parfaits
Ingredients

* 67 (1lb) soft fruit such as a mixture
* of strawberries, raspberries, stoned cherries, redcurrants and
* blackberries
* 3 tbsp crème de cassis
* 284 ml whipping cream
* 50 g meringues, coarsely crushed
* Pinch of caster sugar

Method

1. Cut the fruit into even-sized pieces and place in a mixing bowl. Pour over the crème de cassis and leave for 1hour - the fruit should break up slightly - then mash with a fork.
2. Whip the cream until just thick. Fold the crushed meringues into the cream then stir in the fruit - the mixture should be quite thick and mousse-like. Taste to check the sweetness and add a little caster sugar if necessary.
3. Spoon the fruit cream into six 150ml ramekins or individual moulds, level the surface and freeze for 1 hour.
4. To make the sauce, sieve the raspberries to remove the seeds. Finely chop the strawberries and stir into the raspberry purée. Add sugar to taste. Chill until ready to serve.
5. To serve, run a warm knife around the edges of the ramekins or moulds and turn the parfaits out onto individual serving plates. Serve with the fruit sauce.


Serves: 6

Preparation time: 20 minutes plus 2 hours marinating and freezing time

Contributor: Tesco Magazine