Parfait with Cardamom, Raspberry And Toasted Meringues
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  • Parfait with Cardamom, Raspberry And Toasted Meringues

Parfait with Cardamom, Raspberry And Toasted Meringues

Finish your dinner with a creamy parfait, made with white chocolate and cardamom. For a shortcut, crumble ready made meringues on the top of the parfait.


Step 1
  • Boil milk with a split vanilla pod and cardamom. Let sit for about 10 minutes. Remove the cardamom and vanilla pod.
Step 2
  • Chop the chocolate. Then heat the milk and add the chocolate, stirring to ensure it doesn't burn.
Step 3
  • Boil sugar, glucose syrup and water. Whisk eggs and egg yolks with an electric whisk. Add the syrup in slowly to the egg mixture and whisk to create a thick foam.
Step 4
  • Fold the chocolate cream into the foam. Whisk the cream and fold into the mixture. Pour into a dish, about 1 litre and set in the freezer.
Step 5
  • Heat the oven to 125 °. Beat the egg whites to a soft foam, add the sugar a little at a time and continue whisking till the mixture becomes firm.
Step 6
  • Add the icing sugar and drizzle it on the meringue.
Step 7
  • Spoon or pipe out small meringues on a tray lined with baking paper.
Step 8
  • Cook in the middle of the oven for about 4 hours.
Step 9
  • Use a blow torch to toast the meringues when dry.
Step 10
  • Add sugar to the raspberries and serve with the parfait.


Semi-skimmed milk
60 ml
Vanilla pods
Of Crushed ground cardamom Seeds
1 pinch
Caster sugar
48 g
60 ml
Glucose syrup
2 tbsp
Egg yolks
White chocolate
100 g
Whipped cream
300 ml
Egg whites
Caster sugar
40 g
Icing sugar
40 g
Fresh Raspberries
200 g
Caster sugar
2 tbsp