Crabbie's & Stem Ginger Parfait with Raspberry Sorbet
Why not try our delicious raspberry and ginger Parfait made with either Crabbie’s Original or Crabbie’s Scottish Raspberry Alcoholic Ginger Beer? It's a real treat - and completely gluten free!
Credited to: Crabbie's
Kcal: 1069.0
Serves 4
10 mins prep
Ingredients
- 4 egg whites
- 600ml (22fl oz) double cream
- 250g (9oz) sugar
- 100g (3½oz) stem ginger
- 200ml (7fl oz) Crabbie’s Original OR Scottish Raspberry Alcoholic Ginger Beer
- Small tub of raspberry sorbet
- 100g (3½oz) fresh raspberries
Notes: *Please check our Food and Drink Information for suitable products.
Method
- Pour the Crabbie's into a pan and bring to the boil. Continue to boil the Crabbie's until reduced by 2/3. Let it cool
- Finely chop the stem ginger
- Whisk up the cream in a large bowl to a soft peak
- In a separate bowl whisk the eggs whites until they become a light white colour then slowly add the sugar, fold into the cream and add the Crabbie’s reduction and stem ginger
- Place a small amount of the mixture into the glass, add raspberries then keep laying the parfait and raspberries until the glass is full. Set in freezer for about 2 hours
- Scoop some raspberry sorbet on top
- Serve.
Nutritional information per serving
Kcal
1069
Fat
73g
Carbs
95g
Protein
6g
Fibre
0g
